Beef Stir Fry With Vegetables (30-Minutes)
The best beef stir fry with vegetables packed with bold flavors and fresh ingredients. This easy dinner recipe is perfect for busy nights and ready in no time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian / Chinese
Ingredients
1 lb (450 g) 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, trimmed
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
Steamed rice (optional, for serving)
Instructions
Prepare the beef
Thinly slice the beef against the grain for tenderness. Optionally marinate with a little soy sauce, garlic, and ginger for 15–30 minutes.
Make the sauce
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Set aside.
Cook the beef
Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add beef in a single layer and sear for 2–3 minutes without stirring until browned. Remove and set aside.
Stir-fry the vegetables
Add remaining oil to the pan. Stir-fry carrots, bell pepper, and broccoli for 3–5 minutes until slightly tender but still crisp.
Add snap peas
Toss in snap peas and cook for another 2–3 minutes.
Combine everything
Return beef to the pan and pour in the sauce. Stir well and cook for 1–2 minutes until the sauce thickens and coats everything evenly.
Serve
Remove from heat, garnish with green onions and sesame seeds, and serve over steamed rice or on its own.
Notes
Slice beef thinly against the grain for maximum tenderness.
Cook beef in batches if needed to avoid overcrowding.
Keep vegetables slightly crisp for best texture and nutrition.
You can swap veggies based on what you have (zucchini, mushrooms, or snow peas work great).
