Description
This 30-minute beef stir fry with vegetables combines tender beef strips with colorful vegetables in a savory sauce. Perfect for busy weeknights, this easy recipe delivers restaurant-quality flavor with minimal effort and is completely customizable.
Ingredients
Scale
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon water
- ¼ teaspoon baking soda (optional, for extra tenderness)
- 1 bell pepper (red or multi-colored), sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas or snow peas
- 8 oz mushrooms, sliced (optional)
- 2–3 green onions, chopped
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup water or beef broth
- 1 tablespoon cornstarch (to thicken)
- Sesame seeds for garnish
- Additional chopped green onions for garnish
Instructions
- Slice the beef thinly against the grain for maximum tenderness. Aim for slices about ⅛-inch thick.
- In a medium bowl, combine the sliced beef with cornstarch, oil, water, and baking soda (if using). Mix well to coat the beef and set aside for at least 15 minutes.
- In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, grated ginger, water/broth, and cornstarch. Mix until well combined and set aside.
- Wash and cut all vegetables into similar-sized pieces to ensure even cooking.
- Heat a large wok or skillet over high heat until it’s very hot. Add 1 tablespoon of high smoke-point oil and swirl to coat.
- Add the marinated beef in a single layer and let it sear undisturbed for 1-2 minutes to develop a nice caramelized crust.
- Stir and continue cooking for another 1-2 minutes until the beef is nearly cooked through but still slightly pink in the center.
- Remove the beef from the wok and set aside on a clean plate.
- In the same wok, add another tablespoon of oil if needed, maintaining the high heat.
- Add the firmer vegetables first (carrots and broccoli) and stir fry for 2-3 minutes, tossing frequently.
- Add the bell peppers, snap peas, and mushrooms, continuing to stir fry for another 2-3 minutes until vegetables are crisp-tender.
- Return the beef and any accumulated juices to the wok with the vegetables.
- Give your sauce a quick stir to recombine and pour it into the wok.
- Stir fry everything together for 1-2 minutes until the sauce thickens and coats everything evenly with a glossy sheen.
- Add the green onions and toss to combine.
- Remove from heat and serve immediately over rice or noodles.
- Garnish with sesame seeds and additional green onions if desired.
Notes
- Freeze the beef for 15-30 minutes before slicing to make it easier to cut into thin, even strips.
- Always slice beef against the grain for the most tender result.
- Don’t overcrowd the pan – if necessary, cook in batches to ensure proper searing.
- Have all ingredients prepped and ready before you start cooking (mise en place).
- Use a high smoke-point oil like vegetable, canola, or peanut oil.
- Cook over high heat to achieve the perfect sear on the beef and vegetables.
- Add vegetables in order of cooking time – hardier vegetables first, delicate ones last.
- Don’t overcook the vegetables – they should remain crisp-tender for the best texture.
- Customize the sauce – add red pepper flakes for heat or more honey for sweetness.
- For meal prep, prepare the vegetables and sauce up to 2 days ahead and store separately in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 14g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: beef stir fry with vegetables, quick dinner, 30 minute meal, easy beef recipe, Asian beef stir fry, weeknight dinner, healthy beef recipe