Beef stir fry with vegetables transforms simple ingredients into a restaurant-quality meal in just 30 minutes. Tender strips of beef and crisp, colorful vegetables come together in a savory-sweet sauce that clings to every piece, creating the perfect balance of protein and nutrients your family will love.
Table of Contents
Ingredients for Beef Stir Fry with Vegetables
I always keep these stir fry essentials stocked because this recipe is endlessly adaptable. The key to great stir fry is having everything prepped before you start cooking since the actual cooking happens fast. My go-to is slicing the beef while it’s slightly frozen, which makes getting those thin, even slices so much easier.
- 1 pound beef (flank steak, sirloin, or ribeye – I recommend flank for the best value and texture)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce (adds depth and slight sweetness)
- 1 tablespoon sesame oil (toasted sesame oil has the best flavor)
- 1 tablespoon honey
- 2 garlic cloves (minced – fresh makes all the difference)
- 1 teaspoon fresh ginger (grated – I usually use a microplane)
- 2 tablespoons vegetable oil (for stir frying – high smoke point is important)
- 1 bell pepper (thinly sliced – any color works, I prefer red or orange for sweetness)
- 1 cup broccoli florets (cut into bite-sized pieces)
- 1 carrot (julienned – thin matchsticks cook evenly)
- 1/2 cup snap peas (ends trimmed)
- 2 green onions (chopped for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Steamed rice (optional, for serving – jasmine or brown rice both work)
Step-by-Step Instructions
In my experience, the biggest mistake people make with stir fry is overcrowding the pan. Give your ingredients space to sear rather than steam, and you’ll get that authentic restaurant texture every time.
Step 1: Thinly slice 1 pound beef against the grain into strips about 1/4 inch thick. Slicing against the grain is crucial because it cuts through the muscle fibers, making the beef more tender. If you have time, place the beef in the freezer for 15 to 20 minutes before slicing to make it easier to cut thin, even pieces. Optionally, marinate the sliced beef in 1 tablespoon soy sauce, 1 minced garlic clove, and the grated ginger for 15 to 30 minutes for deeper flavor (note: this adds extra time beyond the 30-minute total).
Step 2: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon honey, the remaining minced garlic clove, and 1 teaspoon grated fresh ginger. This sauce will coat everything at the end, so set it aside within easy reach.
Step 3: Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until it shimmers and just begins to smoke slightly. This high heat is essential for proper stir frying. Add the beef in a single layer, working in batches if your pan isn’t large enough to avoid overcrowding. Let it sear undisturbed for 2 to 3 minutes until a nice brown crust forms on the bottom. Flip and cook another 1 to 2 minutes until just cooked through. Remove beef to a plate and set aside.
Step 4: In the same pan, add the remaining tablespoon of vegetable oil. Add the julienned carrots and broccoli florets first since they take longest to cook. Stir-fry for 3 to 4 minutes until they start to become tender but still have a crisp bite. The broccoli should turn bright green.
Step 5: Add the sliced bell pepper and snap peas to the pan. Continue stir-frying for another 2 to 3 minutes until the bell pepper softens slightly and the snap peas turn bright green. All vegetables should be tender-crisp, not mushy.
Step 6: Return the seared beef to the pan along with any accumulated juices. Pour the prepared sauce over everything and toss continuously for 1 to 2 minutes. The sauce will thicken slightly and coat the beef and vegetables with a glossy sheen. Everything should be heated through and well combined.
Step 7: Remove from heat immediately to prevent overcooking. Transfer to a serving platter and garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or enjoy on its own for a low-carb option.
Perfect Pairings for Your Beef Stir Fry
This stir fry is a complete meal on its own, but these sides complement it beautifully.
Steamed Jasmine Rice: Fluffy, fragrant jasmine rice is the classic pairing that soaks up all that delicious sauce. The neutral flavor lets the stir fry shine while providing satisfying substance.
Cauliflower Rice: For a lighter, low-carb option, cauliflower rice provides the same textural contrast without the carbs. It works particularly well if you’re watching your macros. Similar to our healthy sauteed vegetables approach.
Asian Cucumber Salad: Cool, crisp cucumber salad with rice vinegar and sesame oil provides refreshing contrast to the hot, savory stir fry. The acidity cuts through the richness perfectly.
Egg Fried Rice: Turn this into a larger feast by serving with egg fried rice. The combination creates a complete takeout-style meal at home. Check out our high protein crispy garlic chicken fried rice for inspiration.
Pot Stickers or Dumplings: Start the meal with pan-fried dumplings for a complete Asian-inspired dinner. The crispy-tender texture pairs wonderfully with the stir fry.
Asian Slaw: A tangy slaw with cabbage, carrots, and sesame dressing adds crunch and freshness. The raw vegetables balance the cooked stir fry nicely.
Keep It Fresh: Storage and Serving Guide
This beef stir fry is best enjoyed fresh when the vegetables are still crisp and the beef is tender. However, you can prep components ahead to make cooking faster. Slice the beef and chop all vegetables up to 1 day in advance, storing them separately in airtight containers in the refrigerator. Mix the sauce and refrigerate for up to 2 days.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The vegetables will soften as they sit, but the flavors will continue to develop. Reheat gently in a skillet over medium heat for 3 to 4 minutes, adding a tablespoon of water if needed to loosen the sauce. Microwave reheating works but may make the vegetables mushier.
Freezing is not recommended as the vegetables lose their crisp texture and become watery when thawed. The beef can become tough as well. For meal prep, I recommend preparing all ingredients but cooking fresh when ready to eat. The actual cooking only takes 15 minutes once everything is prepped. For more stir fry inspiration, try our Chinese beef and broccoli or chicken with mixed vegetable stir fry.
FAQs
Can I use a different protein instead of beef?
Absolutely! Chicken, pork, shrimp, or tofu all work wonderfully in this recipe. Chicken and pork should be sliced thin and cooked until no pink remains. Shrimp cooks even faster, needing only 2 to 3 minutes total. Firm tofu should be pressed, cubed, and can be crisped up before adding the sauce.
What’s the best way to get restaurant-style texture?
The secret is high heat and not overcrowding the pan. Your wok or skillet should be smoking hot before adding ingredients. Cook in batches if needed to maintain that high temperature. Also, don’t stir constantly. Let ingredients sit undisturbed for proper searing.
Can I make this gluten-free?
Yes! Simply substitute tamari or coconut aminos for the soy sauce, and check that your hoisin sauce is gluten-free (or use gluten-free hoisin). Everything else in the recipe is naturally gluten-free.
Beef Stir Fry with Vegetables
Ingredients
Equipment
Method
- Thinly slice 1 pound beef against the grain into strips about 1/4 inch thick. For easier slicing, partially freeze beef for 15 to 20 minutes first. Optionally marinate in 1 tablespoon soy sauce, garlic, and ginger for 15 to 30 minutes (adds extra time).
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon grated fresh ginger. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until shimmering. Add beef in a single layer (work in batches if needed). Let sear undisturbed for 2 to 3 minutes until browned. Flip and cook 1 to 2 minutes more. Remove and set aside.
- Add remaining tablespoon vegetable oil to the same pan. Add julienned carrots and broccoli florets. Stir-fry for 3 to 4 minutes until starting to become tender but still crisp. Broccoli should turn bright green.
- Add sliced bell pepper and snap peas. Continue stir-frying for 2 to 3 minutes until bell pepper softens slightly and snap peas turn bright green. Vegetables should be tender-crisp.
- Return beef to pan with any juices. Pour prepared sauce over everything and toss continuously for 1 to 2 minutes. Sauce will thicken slightly and coat beef and vegetables with a glossy sheen.
- Remove from heat immediately. Garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or enjoy on its own.
