Description
This Beef Stir Fry with Vegetables is a quick, flavorful 30-minute dinner made with tender beef, crisp veggies, and a savory-sweet sauce. Perfect for busy weeknights and packed with fresh, vibrant ingredients.
Ingredients
1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
2 tablespoons vegetable oil, for stir frying
1 bell pepper, thinly sliced
1 cup broccoli florets
1 carrot, julienned
½ cup snap peas, ends trimmed
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional)
Steamed rice (optional, for serving)
Instructions
Thinly slice the beef against the grain. For extra flavor, marinate with soy sauce, garlic, and ginger for 15–30 minutes.
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger to make the sauce.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes without stirring. Remove and set aside.
Add remaining oil to the pan along with carrots, bell pepper, and broccoli. Stir fry 3–5 minutes until just tender.
Add snap peas and cook 2–3 more minutes.
Return the beef to the skillet, pour in the sauce, and stir to coat. Cook 1–2 minutes until the sauce thickens.
Garnish with green onions and sesame seeds. Serve over steamed rice if desired.
Notes
Freeze beef for 15 minutes before slicing for ultra-thin slices.
Add chili flakes or sriracha for heat.
Thin sauce with a splash of water if it thickens too quickly.
Swap in chicken, shrimp, or tofu if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian / Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 8 g
- Sodium: 630 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg