Beef Stir Fry with Vegetables
Weeknight beef stir-fry that sizzles with color and crunch
This beef stir fry with vegetables delivers bold savory sauce, tender slices of sirloin and crisp-tender veg — perfect for a busy weeknight when you want flavor without fuss. For an even faster version if you’re racing the clock, consider the techniques in this 30-minute beef stir fry to shave minutes off prep and cook time.
Why this quick meal becomes a family favorite
Simple ingredients combine for an umami-rich sauce that coats every bite, while high-heat cooking keeps the beef juicy and the vegetables bright. This dish is flexible enough to swap vegetables, double the sauce for leftovers, or serve over rice or noodles depending on what you have on hand. If you love classic combos, try a version inspired by a traditional beef and broccoli stir fry to lean into that familiar profile.
Little things to appreciate about this dish
Taste and texture highlights
- Bright, crunchy vegetables that contrast with tender beef
- A glossy, savory sauce that thickens quickly thanks to cornstarch
- Garlic and ginger for a fresh aromatic lift
- Ready in about 15–20 minutes from start to finish
A high-level look at how the recipe comes together
Start by mixing the sauce so the cornstarch dissolves, then sear the thin beef slices in a very hot skillet. Add aromatics, toss in the vegetables until they’re just tender-crisp, return the beef if needed, and finish by coating everything in the sauce until it thickens. If you prefer slow-cooked beef for a different texture, you can adapt protein-first ideas like those in this slow-cooker garlic butter beef bites recipe as inspiration.
Prep strategies to speed the weeknight routine
- Slice the beef across the grain and put it in a shallow dish to marinate briefly with a tablespoon of the soy sauce for extra flavor.
- Trim and chop all vegetables ahead of time and store them in a single container so everything goes into the pan quickly.
- Measure sauces and cornstarch into a small bowl and whisk before you start heating the oil to avoid scrambling while the skillet is hot.
If you want a ready-made side idea for a similar beef snack, the chopping and timing tricks used in this garlic butter beef bites with potatoes (alternate) can be adapted to prep multiple components efficiently.
Ingredients
1 lb beef sirloin, thinly sliced, 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas), 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch, 2 tablespoons vegetable oil, 2 cloves garlic, minced, 1 teaspoon ginger, minced, Cooked rice or noodles for serving
Tips for swapping ingredients and boosting quality
Choose a lean but flavorful cut of beef (sirloin or flank) and slice thinly across the grain for tenderness. Use a colorful mix of bell pepper, broccoli, carrots and snap peas for texture contrast; frozen stir-fry mixes work in a pinch. Low-sodium soy sauce controls saltiness, and a touch more oyster sauce increases depth if you prefer a richer glaze.
Step-by-step cooking directions
- In a small bowl, whisk together the soy sauce, oyster sauce and cornstarch until smooth and set this sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until the surface shimmers.
- Add the thinly sliced beef in a single layer and cook, stirring once or twice, until the edges brown — about 2–3 minutes. Remove the beef briefly if your pan is crowded.
- Add the minced garlic and ginger to the hot skillet and stir-fry just until fragrant, about 30 seconds.
- Toss in the mixed vegetables and stir-fry, keeping the heat high so the veg become tender-crisp, about 3–4 minutes.
- Return the beef to the pan (if removed) and pour the sauce mixture over the beef and vegetables, tossing to coat everything evenly.
- Continue cooking for another minute while the sauce thickens and becomes glossy; if it seems too thick, splash a tablespoon of water to loosen it.
- Serve the stir-fry immediately over cooked rice or noodles.
Visual cues and timing to get it right
- Beef slices should be browned but still slightly pink in the center after 2–3 minutes — don’t overcook or they will dry out.
- Garlic and ginger should sizzle and become aromatic almost instantly; if they start to smoke, lower the heat.
- Vegetables should retain bright color and a bit of snap; overcooking to soft creates a less lively dish.
- The sauce is ready when it turns glossy and clings to the beef and vegetables, thickening in roughly 60 seconds after adding.
In case you want different finishing ideas or crisp-tender tweaks, also see a pan-friendly take on beef bites like this garlic butter beef bites with potatoes.
How to serve this stir-fry for different occasions
Serve the beef and vegetables over steamed white rice, brown rice, or your favorite noodles. It works as a quick family dinner, a meal-prep protein for lunches, or part of a shared Asian-inspired spread.
Serving ideas
- Spoon over jasmine rice with a sprinkle of sesame seeds and sliced scallions
- Mix into cooked lo mein or rice noodles for a saucy noodle bowl
- Serve with a side of steamed bok choy and chili oil for heat
- Pack into airtight containers for next-day lunch with a lime wedge
Storing leftovers and safe reheating
Leftovers keep well when cooled and refrigerated promptly.
Storage reminders
- Refrigerate within two hours in an airtight container and use within 3–4 days
- Freeze for up to 2 months; thaw overnight in the fridge before reheating
- Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave in short bursts to avoid overcooking
Time- and tool-saving techniques
Use a heavy-bottomed skillet or a hot wok for best sear, and keep all ingredients ready in bowls (mise en place) so the cook time is continuous.
Extra practical tips
- Pat beef dry before slicing to encourage browning
- Cook in batches if your pan is small to avoid steaming the meat
- A quick toss with a little sesame oil at the end adds aroma without extra cook time
Easy ways to change the profile of the dish
Swap protein for thin-sliced chicken or tofu to suit dietary preferences; add different vegetables like mushrooms or baby corn to change texture and flavor.
Simple substitution ideas
- Replace beef with chicken breast or thighs, adjusting cook time until juices run clear
- Use tamari for a gluten-free soy alternative and coconut aminos for lower sodium
- Swap oyster sauce for hoisin for a sweeter, thicker glaze (reduce sugar elsewhere)
Nutrition snapshot per serving (recipe makes about 4 servings)
Calories: ~350 kcal
Protein: ~30 g
Fat: ~29 g
Carbohydrates: ~7 g
Serving size: about 1 cup beef and vegetables (not including rice or noodles)
Notes on adjusting nutrition
Reduce calories and fat by using 1 tablespoon oil instead of 2 and leaner beef cuts, or increase carbs by adding a cup of cooked rice per serving for a more filling meal.
Common questions answered
What’s the best way to slice the beef so it’s tender?
Slice the beef thinly across the grain; slightly freezing the steak for 20 minutes firm it for easier thin slicing.
Can I use frozen vegetables for this stir-fry?
Yes — add frozen vegetables straight from the bag but expect a little more water release; cook at higher heat and use a slightly hotter pan to evaporate excess moisture.
How do I prevent the sauce from becoming gluey?
Make sure the sauce is well mixed and add it to a hot pan; remove from heat as soon as it thickens and coats the ingredients. If it becomes too thick, thin with a tablespoon of water and toss.
Is this recipe freezer-friendly?
You can freeze the cooked stir-fry, but texture may soften on thawing. For best results, freeze without rice and reheat gently.
What’s a quick way to make this gluten-free?
Use tamari instead of soy sauce and substitute a gluten-free oyster sauce or a mix of tamari and a little fish sauce.
Final encouragement to try the recipe
Give this beef stir fry a go tonight — it’s a fast, flexible dish that rewards high heat and a few smart prep moves. The balance of tender beef, crisp vegetables and glossy sauce makes it a dependable weeknight winner.
Weeknight Beef Stir-Fry
Ingredients
Method
- In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch until smooth. Set aside.
- Slice beef across the grain and marinate briefly in a shallow dish with a tablespoon of soy sauce.
- Chop all vegetables and store them in a single container for efficiency.
- Measure sauces and cornstarch into a bowl to avoid scrambling while cooking.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated beef in a single layer and cook, stirring occasionally, for 2-3 minutes until browned. Remove from the pan if needed.
- Add minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.
- Toss in mixed vegetables and stir-fry on high heat for 3-4 minutes until tender-crisp.
- Return the beef to the pan and pour the sauce mixture over the ingredients, tossing to coat. Cook for an additional minute until the sauce thickens.
- Serve the stir-fry immediately over cooked rice or noodles.
