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Beef stir fry with vegetables served over steamed rice with colorful bell peppers and broccoli

Beef Stir Fry with Vegetables

Tender beef strips and colorful crisp vegetables tossed in a savory-sweet sauce. A quick, healthy weeknight dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef flank steak, sirloin, or ribeye, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 2 tbsp vegetable oil for stir frying
  • 1 bell pepper thinly sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 1/2 cup snap peas ends trimmed
  • 2 green onions chopped for garnish
  • 1 tbsp sesame seeds optional, for garnish
  • steamed rice optional, for serving

Equipment

  • Wok or large skillet
  • Small mixing bowl
  • Whisk
  • Cutting board and knife

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from heat immediately. Garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or enjoy on its own.

Notes

Choose tender cuts like flank steak, sirloin, or ribeye. Slice beef thinly against the grain for maximum tenderness. Slice vegetables evenly for even cooking. High heat is essential for proper stir frying. Avoid overcrowding the pan - cook in batches if needed. Can substitute chicken, pork, shrimp, or tofu for beef. For gluten-free, use tamari instead of soy sauce. Add red pepper flakes for spicy version. Serve over cauliflower rice for low-carb option. Best enjoyed fresh. Store leftovers in airtight container for up to 2 days. Freezing not recommended.