A quick weeknight beef stir fry sounds good in theory, but the real challenge is getting restaurant-quality results without spending all evening in the kitchen. I spent months tweaking this recipe after my first attempt left me with soggy, overcooked vegetables and tough beef. The breakthrough came when I stopped rushing and let the beef develop that gorgeous golden crust without constantly poking at it.
Table of Contents
Ingredients for Beef Stir Fry with Vegetables
I’ve made this recipe at least fifty times, testing different cuts and techniques to find what works best. Flank steak consistently delivers the most tender, flavorful results when sliced thin against the grain. The sauce might look simple, but these six ingredients create incredible depth when they hit that hot wok.
- 1 lb flank steak or sirloin (thinly sliced against the grain)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil (toasted sesame oil brings much richer flavor)
- 1 tablespoon honey
- 2 garlic cloves (minced fresh – jarred garlic lacks the punch you need here)
- 1 teaspoon fresh ginger (grated – this is non-negotiable for authentic flavor)
- 2 tablespoons vegetable oil (for stir frying)
- 1 bell pepper (thinly sliced, I usually go with red or orange for sweetness)
- 1 cup broccoli florets (bite-sized pieces)
- 1 carrot (julienned or thinly sliced on the bias)
- 1/2 cup snap peas (ends trimmed) – These add perfect crunch
- 2 green onions (chopped for garnish)
- 1 tablespoon sesame seeds (optional but adds nice nutty flavor and texture)
- Steamed rice (for serving)
Step-by-Step Instructions
Get everything prepped before you turn on the heat. Stir frying moves fast, and you won’t have time to chop vegetables once the cooking starts.
Step 1: Slice the beef thinly against the grain into strips about 1/4-inch thick. Look for the direction of the muscle fibers and cut perpendicular to them – this breaks up the tough fibers. For easier slicing, pop the beef in the freezer for 15 minutes before cutting.
Step 2: Whisk together the soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger in a small bowl until smooth. Set this sauce aside within arm’s reach.
Step 3: Heat 1 tablespoon of vegetable oil in your wok or large skillet over medium-high heat (around 375-400°F) until it shimmers. Add the beef in a single layer without crowding. Resist the urge to stir! Let it sear undisturbed for 2-3 minutes to develop a golden-brown crust. The beef should be browned but slightly pink in the center. Flip, cook 1 minute more, then transfer to a plate.
Step 4: Add the remaining tablespoon of oil to the hot pan. Toss in the carrots and cook 1 minute, then add bell pepper and broccoli. Stir-fry everything together for 3-5 minutes until vegetables are tender-crisp with bright colors and light char marks. They should still have some snap when you bite them.
Step 5: Add snap peas to the pan and stir-fry 2 minutes more until bright green and tender but still crisp.
Step 6: Return the beef to the pan along with the prepared sauce. Toss everything vigorously for 1-2 minutes until the sauce coats the beef and vegetables evenly and reduces slightly. If the sauce seems too thick, add a splash of water. Remove from heat immediately.
Step 7: Transfer to a serving dish and garnish with chopped green onions and sesame seeds. Serve hot over steamed rice while the vegetables retain their crispness.
Perfect Pairings for Beef Stir Fry
This stir fry pairs beautifully with sides that complement its bold Asian flavors while adding variety to your meal.
Steamed Jasmine Rice: The fluffy, slightly fragrant grains soak up every drop of that savory-sweet sauce and provide a neutral base that balances the bold flavors. Similar to how rice complements our Chinese Beef and Broccoli, it’s the perfect foundation.
Cauliflower Rice: For a lighter, low-carb alternative, cauliflower rice offers the same sauce-absorbing benefits while sneaking in extra vegetables without overwhelming your plate.
Cucumber Salad: A cool, tangy cucumber salad with rice vinegar dressing cuts through the richness of the beef and provides refreshing contrast between bites of hot stir fry.
Asian Ground Beef Noodles: If you want to turn this into a more substantial meal, serve alongside these flavorful noodles for a complete Asian-inspired feast.
Thai Drunken Noodles: Another excellent pairing that brings complementary flavors and creates a restaurant-style spread at home.
Keeping It Fresh
Store leftover beef stir fry in an airtight container in the refrigerator for up to 3-4 days. Let everything cool completely before storing. For best results, keep the beef and vegetables in separate containers to maintain texture, though I’ll admit I usually just toss it all together for convenience.
Reheat in a hot skillet or wok over medium-high heat rather than the microwave. The high heat revives that fresh-cooked texture and prevents the vegetables from getting mushy. Add a splash of water or broth if the sauce has thickened too much overnight.
This dish works beautifully for meal prep. Cook a big batch on Sunday and portion it over different bases throughout the week – rice, quinoa, or noodles – for variety. You can also prep all your ingredients the night before, store them separately, and have everything ready for a lightning-fast weeknight cook.
FAQs
Can I use chicken instead of beef?
Absolutely. Substitute thinly sliced chicken breast or thighs using the same technique. Chicken cooks slightly faster, so reduce your timing by 1-2 minutes and watch for an internal temperature of 165°F.
Why did my beef turn out tough?
Two common culprits: not slicing against the grain, or overcooking. Look for the direction of the muscle fibers and cut perpendicular to them. Also, don’t cook the beef past medium – it finishes cooking when you add it back with the sauce.
Can I prep this ahead of time?
The vegetables and beef can be sliced and stored separately up to 24 hours ahead. Keep them refrigerated in airtight containers. Mix the sauce fresh or store it separately. Cook everything when you’re ready to eat for best texture.
Beef Stir Fry with Vegetables
Ingredients
Equipment
Method
- Slice the beef thinly against the grain into strips about 1/4-inch thick. Look for the direction of the muscle fibers and cut perpendicular to them. For easier slicing, pop the beef in the freezer for 15 minutes before cutting.
- In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat (around 375-400°F) until shimmering. Add beef in a single layer without crowding. Let sear undisturbed for 2-3 minutes to develop a golden crust. The beef should be browned but slightly pink in the center. Flip, cook 1 minute more, then transfer to a plate.
- Add remaining oil to the hot pan. Toss in carrots and cook 1 minute, then add bell pepper and broccoli. Stir-fry everything together for 3-5 minutes until vegetables are tender-crisp with bright colors and light char marks.
- Add snap peas to the pan and stir-fry 2 minutes more until bright green and tender but still crisp.
- Return the beef to the pan along with the prepared sauce. Toss everything vigorously for 1-2 minutes until sauce coats the beef and vegetables evenly and reduces slightly. If sauce seems too thick, add a splash of water.
- Remove from heat and garnish with chopped green onions and sesame seeds. Serve immediately over steamed rice.
