It’s 6pm. You’re tired. Dinner needs to happen fast. This beef stir fry with vegetables is your new secret weapon for those busy evenings. It is fresh, light, and full of bright spring colors.
You don’t need to call for takeout tonight. This meal delivers a protein-rich dinner in just 30 minutes. It is simple enough for any beginner cook to master. Your family will be asking for seconds before you know it.
Why This Recipe Is a Winner
This recipe is a winner because it saves you so much time. You can skip the delivery fees and the long wait. It is perfect for a healthy reset when you want to feel your best. The fresh vegetables provide a wonderful crunch in every single bite.
The combination of tender beef and crisp veggies is so satisfying. It is a budget-friendly way to feed a hungry group. You get a restaurant-quality meal right at your own kitchen table. It is truly a dish that makes everyone happy.
Simple Method
You might think stir-frying is complicated, but it is actually very simple. The goal is to cook everything quickly over high heat. This method locks in all the fresh flavors and nutrients. You will be amazed at how fast it comes together.
Even if you have never used a wok, you can do this. A heavy skillet works just as well for this recipe. Just keep things moving in the pan and you will succeed. You will love how easy and doable this feels after a long day.
Ingredients You’ll Need
These ingredients are mostly simple staples you might already have. Fresh produce makes this dish shine.
- 1 lb flank steak, thinly sliced across the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1 cup snap peas
- 1 large carrot, julienned
- 2 tablespoons vegetable oil
- 1/4 cup beef broth
- 1 tablespoon oyster sauce
Step-by-Step Directions
- Combine 1 tablespoon soy sauce, sesame oil, and cornstarch in a bowl; add beef and marinate for 15 minutes.
- Whisk remaining soy sauce, beef broth, and oyster sauce in a small container to create the finishing sauce.
- Heat 1 tablespoon vegetable oil in a wok or heavy skillet over high heat until wisps of smoke appear.
- Add beef in a single layer; sear for 90 seconds without stirring, then stir-fry for 1 minute until browned and remove from pan.
- Add remaining oil to the pan; incorporate broccoli, carrots, and peppers, stir-frying for 3 minutes.
- Add snap peas, garlic, and ginger; cook for 45 seconds until aromatic.
- Return the beef to the wok and pour in the finishing sauce.
- Toss continuously over high heat for 60 seconds until the sauce emulsifies and coats the ingredients.
- Serve immediately over rice or noodles.
Best Ways to Enjoy It
Serve this colorful dish over a bed of fluffy white rice. You could also use brown rice for extra fiber. If you prefer noodles, thin rice noodles are a great choice. The sauce coats everything in a savory, glossy finish.
Set the table and enjoy a quiet moment with your family. This meal is perfect for a cozy weeknight dinner. Add a sprinkle of green onions for a fresh pop of color. It looks as good as it tastes!
Storage & Reheating
Keep your leftovers in an airtight container in your refrigerator. They will stay tasty for up to four days. This makes it a fantastic option for meal prep. You can have a healthy lunch ready for work tomorrow. It is a real time saver.
To reheat, just pop it back into a hot skillet for a minute. You can also use the microwave if you are in a rush. The vegetables will still stay tender and delicious. Avoid overcooking during reheating to keep the beef soft.
Recipe Tips
- Slice the beef while it is slightly frozen for thin strips.
- Don’t skip the cornstarch as it makes the beef silky.
- Avoid crowding the pan so the meat sears properly.
- Use a heavy skillet if you do not own a wok.
- Pre-cut your vegetables to save time on busy weeknights.
- Fresh ginger makes a huge difference in the final taste.
- Stir the sauce one last time before pouring it in.
- Use low-sodium soy sauce to control the salt levels.
Ways to Switch It Up
- Swap the beef for thinly sliced chicken breast or shrimp.
- Add sliced mushrooms for an extra earthy flavor.
- Try using snap peas and asparagus for a spring twist.
- Use tamari instead of soy sauce for a gluten-free version.
- Add a pinch of red pepper flakes for a little heat.
Common Questions
What is the best cut of beef for stir fry?
Flank steak or sirloin work best for this recipe. They are lean and cook very quickly over high heat. Always slice them against the grain for tenderness.
Can I use frozen vegetables?
Yes, you can use frozen vegetables if you are in a pinch. Just thaw them completely and pat them dry first. This prevents the stir fry from becoming watery.
What if I do not have oyster sauce?
You can substitute oyster sauce with a mix of soy sauce and honey. It will still give you that lovely savory and sweet balance. Your dinner will still taste wonderful!
I hope this meal brings a little ease to your evening. Cooking for your family should feel like a win every day. You’ve got this!
— Katie Wood
Ingredients
- 1 lb flank steak, thinly sliced across the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarc h
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1 cup snap peas
- 1 large carrot , julienned
- 2 tablespoons vegetable oil
- 1/4 cup beef broth
- 1 tablespoon oyster sauce
Instructions
- Combine 1 tablespoon soy sauce, sesame oil, and cornstarch in a bowl; add beef and marinate for 15 minutes.
- Whisk remaining soy sauce, beef broth, and oyster sauce in a small container to create the finishing sauce.
- Heat 1 tablespoon vegetable oil in a wok or heavy skillet over high heat until wisps of smoke appear.
- Add beef in a single layer; sear for 90 seconds without stirring, then stir-fry for 1 minute until browned and remove from pan.
- Add remaining oil to the pan; incorporate broccoli, carrots, and peppers, stir-frying for 3 minutes.
- Add snap peas, garlic, and ginger; cook for 45 seconds until aromatic.
- Return the beef to the wok and pour in the finishing sauce.
- Toss continuously over high heat for 60 seconds until the sauce emulsifies and coats the ingredients.
- Serve immediately over rice or noodles.
