Easy Beef Stir Fry with Vegetables Recipe

ByLily
Jump to Recipe· 4.9 from 22 reviews

If you’re looking for a quick, flavor-packed dinner that’s both satisfying and simple, you’re going to love this Easy Beef Stir Fry with Vegetables Recipe. It’s one of those meals I turn to when I want something wholesome but don’t want to spend hours in the kitchen. Plus, the combination of tender beef, crisp veggies, and a savory sauce is just irresistible—trust me, once you’ve tried it, this recipe becomes a staple.

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Why This Recipe Works

  • Perfectly Tender Beef: Marinating the flank steak in soy sauce and cornstarch keeps it silky and flavorful every time.
  • Vibrant, Crisp Vegetables: Quick stir-frying maintains that fresh crunch which makes this dish so enjoyable.
  • Balanced Sauce: The sweet and savory mix with ginger and garlic adds depth without overpowering the ingredients.
  • Fast and Flexible: It’s on your table in about an hour and adapts easily to whatever veggies or beef cuts you have on hand.
Easy Beef Stir Fry with Vegetables, beef stir fry recipe, quick beef stir fry, healthy beef stir fry, easy stir-fry dinner - A large black pan filled with a colorful stir-fry, showing layers of bright green broccoli florets, snap peas, and sliced green onions mixed with thin, dark pieces of cooked beef, and thin orange carrot strips scattered evenly throughout. The vegetables are fresh and vibrant, with broccoli and snap peas on top, and some sesame seeds sprinkled over everything adding a light texture. Around the pan, bowls of white rice and sliced green onions sit on a white marbled surface with a blue cloth nearby. A white plate with a blue pattern holds some of the stir-fry with a fork resting on it. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Easy Beef Stir Fry with Vegetables Recipe uses simple, fresh ingredients that come together beautifully. Each component adds something special, and knowing a little about why helps you pick the best when you shop.

Easy Beef Stir Fry with Vegetables, beef stir fry recipe, quick beef stir fry, healthy beef stir fry, easy stir-fry dinner - Flat lay of fresh raw flank steak strips arranged neatly, a small white ceramic bowl of light brown granulated sugar, a small white bowl filled with toasted golden sesame seeds, bright green broccoli florets, a pile of shredded vibrant orange carrots, crisp fresh snow peas, thinly sliced red bell pepper strips, a bunch of sliced green onions, a small white bowl of dark soy sauce, a small white bowl of clear vegetable oil, a small white bowl containing fine white cornstarch powder, a small white bowl with pale yellow ground ginger powder, and a small white bowl of light beige garlic powder, all ingredients displayed in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flank steak: It’s lean, tender when sliced thin, and soaks up marinades well.
  • Soy sauce: Essential for that classic umami flavor.
  • Cornstarch: Gives the meat a silky texture and helps thicken the sauce.
  • Vegetable oil: A neutral oil with a high smoke point ideal for stir-frying.
  • Broccoli florets: Adds color, nutrition, and crunch.
  • Shredded carrots: Sweetness and a lovely pop of orange.
  • Snow peas: Crisp and fresh, they cook quickly and add great texture.
  • Red bell pepper: For sweetness and vibrant contrast in flavor and color.
  • Green onion: Adds a fresh, mild bite right at the end.
  • Brown sugar: Balances the saltiness with a gentle sweetness.
  • Garlic powder & ginger: Classic aromatics that brighten the sauce.
  • Sesame seeds: Toasted for a nutty crunch that elevates each bite.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Easy Beef Stir Fry with Vegetables Recipe? You can totally tailor it to your taste and what’s in your fridge. I’ve played around with the veggies and sauce ratios to get it just how I like it, and you should too!

  • Vegetable swaps: I often swap in mushrooms or bok choy when I want a different texture; it’s delicious and adds variety.
  • Protein twists: Skirt steak works just as well if flank is sold out, and for a healthier twist, try it with thinly sliced chicken breast.
  • Sauce tweaks: If you prefer less saltiness, I like adding a splash of rice vinegar or using low-sodium soy sauce—it brightens the flavor and keeps it balanced.
  • Spicy kick: Sometimes I throw in a pinch of red pepper flakes or a drizzle of sriracha if I’m feeling adventurous.

Step-by-Step: How I Make Easy Beef Stir Fry with Vegetables Recipe

Step 1: Marinate the beef for tenderness and flavor

Start by slicing your flank steak thinly—about ½ inch thick and 2 inches long strips. Cutting across the grain is key here to keep it tender. Toss the beef in a freezer bag or bowl with soy sauce and cornstarch. This little marinade might seem simple, but it makes a huge difference in silky texture and flavor. Let it sit at room temperature for at least 30 minutes so the flavors really sink in.

Step 2: Prepare your veggies while the beef marinates

While the beef is doing its thing, chop your broccoli, shred the carrots, slice the red bell pepper, and prep your snow peas and green onion. Having everything ready to go before you hit the stove makes a world of difference—you’ll be able to stir-fry quickly without scrambling.

Step 3: Whisk together the sauce

In a small bowl, mix the soy sauce, brown sugar, garlic powder, and ginger. This sauce is where the magic happens—balance the sweet and savory perfectly. Set it aside; you’ll add it all in at the end for that glorious coating.

Step 4: Sear the beef in batches

Heat the vegetable oil in a large skillet or wok over high heat until shimmering. Add half the beef in a single layer—don’t overcrowd, or it will steam instead of sear—and cook for about 3 minutes until it’s nicely browned. Remove and repeat with the rest. This step locks in flavor and texture and helps avoid that soggy, boiled meat vibe.

Step 5: Stir-fry your vegetables

Throw the broccoli, carrots, snow peas, and bell pepper into your hot skillet. Give it a good stir-fry for 2 minutes—it’s just enough to keep them crisp but tender. This quick cook preserves color and nutrition, making your dish vibrant and fresh.

Step 6: Combine everything and finish with garnishes

Return the beef to the skillet, pour in the sauce, and toss everything together to heat through and get that glossy coating. Just before serving, sprinkle over the sliced green onions and those beautifully toasted sesame seeds for a nutty crunch. Serve over your favorite noodles or steamed rice to soak up every bit of that sauce.

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Tips from My Kitchen

  • Don’t Crowd the Pan: Cooking beef in batches ensures it sears and caramelizes instead of steaming—it makes all the difference.
  • Prep Before You Cook: Stir-frying goes fast, so having your ingredients all ready keeps things smooth and stress-free.
  • Toast Sesame Seeds Carefully: They can burn quickly, so keep the heat medium and stir often until golden brown.
  • Adjust Sauce to Taste: If it tastes too salty, try adding a teaspoon of vinegar to brighten and balance it out.

How to Serve Easy Beef Stir Fry with Vegetables Recipe

Easy Beef Stir Fry with Vegetables, beef stir fry recipe, quick beef stir fry, healthy beef stir fry, easy stir-fry dinner - A white plate with blue teardrop shapes along the edge holds two main layers: on the left side, a large portion of fluffy white rice with a soft texture; on the right side, a colorful stir-fry with dark brown pieces of cooked meat mixed with bright green broccoli florets, fresh snap peas, thin orange carrot strips, and red bell pepper slices. The stir-fry is sprinkled with small white sesame seeds and garnished with fresh green scallion pieces. The plate is set on a white marbled surface, next to white utensils including a fork and knife. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this stir fry with sliced green onions and toasted sesame seeds—the green onions add a fresh, peppery note while the sesame seeds bring crunch and a subtle nutty flavor. Sometimes, I’ll also sprinkle chopped cilantro or drizzle a little toasted sesame oil for that extra aroma boost.

Side Dishes

My go-to sides are steamed jasmine rice or chewy soba noodles tossed lightly in sesame oil. Occasionally, I’ll serve it with a light cucumber salad or simple miso soup to round out the meal.

Creative Ways to Present

For a special occasion, I like serving this stir fry in beautiful individual bowls with a sprinkle of crushed peanuts or cashews on top for unexpected texture. Another fun idea is to wrap the stir-fry filling in lettuce leaves for a fresh, hand-held treat that’s always a hit with guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep well for up to 3-4 days. This recipe reheats nicely—you won’t lose the texture or flavor if you heat it gently in a skillet or microwave.

Freezing

I’ve frozen this dish a few times, but I prefer freezing the beef and sauce separately from the veggies because stir-fried vegetables can get a bit soggy after thawing. When ready to eat, just defrost and quickly stir-fry the veggies fresh to revive that crunch.

Reheating

When reheating, I recommend warming the leftovers in a skillet over medium heat with a splash of water or broth to loosen things up. This way, you get that fresh-off-the-stove texture instead of a steamed version.

FAQs

  1. Can I use other cuts of beef besides flank steak for the Easy Beef Stir Fry with Vegetables Recipe?

    Absolutely! Skirt steak is a great alternative since it has a similar texture and flavor profile. Sirloin steak also works well if you want a more widely available option. Just make sure to slice thinly against the grain to keep the meat tender.

  2. What vegetables can I substitute in this Easy Beef Stir Fry with Vegetables Recipe?

    You can get creative depending on the season or what’s in your fridge! Mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage all make fantastic additions or swaps. Just adjust cooking times slightly for firmer or softer veggies.

  3. Is the stir fry going to be too salty with all the soy sauce?

    If you find the dish a bit salty, try using low-sodium soy sauce or add a teaspoon of vinegar like rice or apple cider vinegar to balance the flavors nicely. Another option is to cut back slightly on the soy sauce in the marinade or sauce.

  4. Can I use white sugar instead of brown sugar in the sauce?

    Yes! White sugar works well and will bring the sweetness needed to balance the savory elements. Brown sugar adds a bit of molasses flavor, but white sugar is a perfectly fine substitute if that’s what you have on hand.

  5. Do I have to toast the sesame seeds, and how do I do it?

    Toasting the sesame seeds is highly recommended because it brings out a rich, nutty flavor that really boosts the dish. To toast, place them in a dry skillet over medium heat and stir often for 3-5 minutes until they turn golden brown. Watch closely as they can burn quickly. If you’re in a hurry, un-toasted seeds still work—they just won’t have that extra depth.

Final Thoughts

This Easy Beef Stir Fry with Vegetables Recipe is one of my absolute favorites because it’s quick, adaptable, and downright delicious. I love how it brings comfort and freshness together, perfect for busy weeknights or casual weekend dinners alike. Give it a try—you’ll see why it’s such a crowd-pleaser in my kitchen, and I can’t wait for you to make it yours, too.

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Easy Beef Stir Fry with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian
Print Recipe

Description

A flavorful and colorful Beef Stir Fry featuring tender flank steak and a variety of fresh vegetables tossed in a savory soy-ginger sauce, perfect served over rice or noodles for a quick and satisfying meal.

Ingredients

Beef and Marinade

  • 1 pound flank steak
  • 2 Tablespoons soy sauce
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil

Vegetables

  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 1 red bell pepper sliced
  • 1 green onion sliced

Sauce

  • ½ cup soy sauce
  • 3 Tablespoons light brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
  • 2 Tablespoons sesame seeds toasted

Instructions

  1. Slice and Marinate Beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and 2 inches long. Place the beef in a freezer bag or medium bowl, add 2 Tablespoons soy sauce and 2 Tablespoons cornstarch, stir to coat, and let marinate at room temperature for at least 30 minutes.
  2. Prepare Vegetables: While the beef is marinating, prepare the broccoli florets, shredded carrots, snow peas, sliced red bell pepper, and sliced green onion. Set aside.
  3. Make the Sauce: In a bowl, whisk together ½ cup soy sauce, 3 Tablespoons light brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground ginger (or 2 teaspoons fresh grated ginger). Set aside.
  4. Heat the Oil: Heat 2 Tablespoons of vegetable oil in a large deep skillet or wok over high heat until hot.
  5. Cook the Beef in Batches: Add half of the marinated beef to the skillet, spreading it out so it does not crowd the pan. Fry for 3 minutes to sear, then remove the beef from the skillet. Repeat with the other half of the beef and remove it from the skillet once cooked.
  6. Stir Fry Vegetables: Add all the vegetables except the green onions to the hot skillet. Stir fry for 2 minutes until they are crisp-tender.
  7. Combine Beef and Sauce: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together well. Heat through until the sauce is bubbling and the mixture is hot.
  8. Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the top. Serve immediately over cooked noodles or rice.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat well in the microwave.
  • If you can’t find flank steak, skirt steak or sirloin steak are good alternatives.
  • Other vegetables that work well in this stir fry include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
  • If the dish tastes too salty due to the soy sauce, add a teaspoon of vinegar to balance the flavor or use low sodium soy sauce.
  • If you don’t have brown sugar, white sugar can be used as a substitute and will still be delicious.
  • Toasting sesame seeds is recommended for enhanced flavor. Toast them in a skillet over medium heat for 3 to 5 minutes, stirring frequently and watching closely to avoid burning. They should turn golden or medium brown.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 10 g
  • Sodium: 900 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 70 mg

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