Here’s a simple and tasty recipe for Beef Stir Fry with Vegetables—a colorful, flavorful dish that’s quick to make and packed with protein and veggies. You can customize the veggies to your liking and serve it over rice, noodles, or on its own for a delicious meal!
Beef Stir Fry with Vegetables Recipe
Ingredients:
For the stir fry:
- 1 lb beef (flank steak, sirloin, or skirt steak), thinly sliced against the grain
- 2 tablespoons olive oil or vegetable oil (for cooking)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned or sliced into thin rounds
- 1 cup broccoli florets
- 1/2 cup snap peas or green beans (optional)
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or 1 teaspoon ground ginger
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional, for extra umami flavor)
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 tablespoon rice vinegar or lime juice (for brightness)
- 1 teaspoon sesame oil (optional, for added flavor)
- 1 teaspoon cornstarch (optional, for thickening the sauce)
- Cooked rice or noodles (for serving)
For garnish:
- Sesame seeds (optional)
- Chopped green onions (optional)
- Red chili flakes (optional, for some heat)
Instructions:
- Prepare the Beef:
- Slice the beef against the grain into thin strips. If the beef is hard to slice, you can freeze it for about 30 minutes to make it firmer and easier to cut.
- Optionally, if you want a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and toss the beef in it. This will help the sauce thicken during stir-frying.
- Cook the Beef:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Let it sear for about 1-2 minutes before stirring to get a nice color. Cook the beef for about 3-4 minutes until it’s browned and cooked through, then remove it from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, bell pepper, and carrot. Stir-fry for 2-3 minutes, until they begin to soften.
- Add the broccoli florets and snap peas (if using), along with the garlic and ginger. Continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp and vibrant.
- Make the Sauce:
- While the vegetables are cooking, mix together the soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, and sesame oil in a small bowl. If you want a slightly thicker sauce, add the cornstarch slurry to the sauce mixture.
- Combine Beef and Vegetables:
- Add the cooked beef back to the pan with the vegetables. Pour the sauce over everything and toss to coat. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and everything to heat through.
- Serve:
- Once everything is well coated and cooked to your liking, remove from the heat.
- Serve the stir-fry over a bed of steamed rice, noodles, or enjoy it on its own for a low-carb option.
- Garnish and Enjoy:
- Garnish with sesame seeds, chopped green onions, and a sprinkle of red chili flakes (if you like some heat).
- Serve hot and enjoy your delicious Beef Stir Fry with Vegetables!
Tips:
- Customize the Veggies: Feel free to add or swap in any veggies you like, such as mushrooms, zucchini, baby corn, or bok choy.
- Make It Spicy: Add a splash of sriracha or chopped fresh chilies to the stir-fry sauce if you like some heat.
- Protein Variations: You can substitute beef with chicken, shrimp, or tofu for a different variation of the dish.
- Meal Prep: This stir fry is great for meal prep! Just store in an airtight container in the fridge for 3-4 days.
This Beef Stir Fry with Vegetables is an easy and flavorful meal that’s perfect for a weeknight dinner. Packed with tender beef and crunchy vegetables in a savory sauce, it’s sure to be a hit! Enjoy!
