Beef Stir Fry with Vegetables is a cozy, weeknight-friendly dish that brings bright seasonal vegetables, tender slices of beef sirloin, and a savory sauce together in minutes. This recipe is worth trying because it balances savory, slightly sweet, and umami flavors while keeping textures lively — crisp-tender broccoli and bell peppers against silky, browned beef. It’s ideal for home cooks who want comfort food without fuss, and it adapts easily to whatever’s fresh at the market. If you like quick weeknight stir-fries, also check out my easy chicken and broccoli stir-fry for another fast dinner idea.
Ingredients & Equipment
Ingredients
- 1 lb beef sirloin, sliced thinly
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice for serving
Brief notes:
- Beef sirloin is flavorful and tender when sliced thin across the grain; flank or skirt steak also work well.
- For vegetables, use whatever is seasonal: snap peas, baby corn, mushrooms, or bok choy are great swaps.
- If you prefer a gluten-free version, substitute tamari for soy sauce and a gluten-free oyster sauce or coconut aminos plus a touch of fish sauce.
Helpful tools and equipment
- Wok or large heavy-bottomed skillet (for even heat and easy tossing)
- Sharp chef’s knife and a sturdy cutting board
- Mixing bowls for marinade and veg prep
- Measuring spoons and cups
- Spatula or wok shovel
- Rice cooker (optional, for perfectly cooked rice)
- Tongs or chopsticks for stirring
- Kitchen thermometer (optional; beef is quick-cooking so this helps if you prefer precise doneness)
Step-by-Step Instructions (with tips)
1. Marinate the beef
In a medium bowl, combine the beef with 1 tablespoon cornstarch, 2 tablespoons soy sauce (reserve 1 tablespoon for later), and a pinch of salt. Toss until the beef is evenly coated. Let it marinate for about 15 minutes.
Tip: The cornstarch helps create a velvety coating on the beef and seals juices during high-heat cooking. If you have 30–60 minutes, marinate longer — the flavor and tenderness improve.
2. Prep your mise en place
While the beef marinates, chop the vegetables into bite-sized pieces, mince the garlic and ginger, and have your sauces measured and ready. Stir-fries move fast, so having everything within arm’s reach makes the process smooth.
Tip: Cut vegetables to similar sizes for even cooking. Denser veggies like carrots and broccoli should be slightly smaller than softer bell pepper pieces.
3. Heat the wok or pan
Heat 1 tablespoon sesame oil in a wok or large pan over medium-high heat until shimmering but not smoking. High heat is key to quick searing and that classic stir-fry flavor.
Tip: If you’re cooking on an electric stove, let the pan get very hot and don’t crowd it — work in batches if needed.
4. Cook the beef
Add the marinated beef in a single layer and stir-fry until browned and just cooked through, about 2–4 minutes depending on thickness. Remove the beef from the pan and set aside.
Tip: Browning creates flavor through the Maillard reaction; avoid overcooking. If slices are thin, they’ll be done quickly.
5. Stir-fry the aromatics and vegetables
In the same pan, add a little more sesame oil if the pan is dry. Add the garlic and ginger; stir for 20–30 seconds until fragrant. Add the mixed vegetables and stir-fry for 3–5 minutes until they’re tender but still crisp.
Variation: If you prefer roasted vegetables, toss the broccoli and carrots in oil, roast at 425°F (220°C) for 10–12 minutes until slightly charred, then add to the stir-fry at the end to keep them crisp-tender.
Tip: For extra color and texture, add a handful of bean sprouts or chopped scallions at the end of cooking.
6. Finish with sauce and combine
Return the beef to the pan. Add the remaining 1 tablespoon soy sauce and 2 tablespoons oyster sauce. Stir everything together and cook for another minute to let the sauce thicken and coat the ingredients.
Tip: If the sauce needs a glossy finish, mix 1 teaspoon cornstarch with 2 tablespoons water and add to the pan, stirring until the sauce thickens.
7. Serve hot over rice
Turn off the heat, taste and adjust with salt and pepper or a splash of sesame oil. Serve immediately over hot cooked rice.
Serving suggestion: Garnish with toasted sesame seeds, chopped cilantro, or a squeeze of lime for brightness.
Additional tip: If you often bulk-cook beef, this method works well for meal prep—see my tips from a simple ground beef casserole for portioning ideas.
Variations and Flavor Suggestions
- Spicy kick: Add a teaspoon of chili garlic sauce or a few red pepper flakes while stir-frying.
- Citrus brightness: Finish with a splash of rice vinegar and grated orange zest for a lighter, tangier profile.
- Nutty add-ins: Sprinkle chopped cashews or peanuts at the end for crunch.
- Vegetarian version: Swap beef for firm tofu or tempeh; press tofu well and toss with cornstarch before frying for a crisp exterior.
- Low-carb swap: Serve over cauliflower rice or spiralized zucchini noodles.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate leftovers within two hours of cooking in an airtight container. Properly stored, cooked beef stir-fry will keep for 3–4 days in the fridge.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce, or microwave in short intervals to avoid overcooking the beef.
Freezing
- For best texture after thawing, freeze the beef and sauce separately from any rice or delicate vegetables like bell peppers. Place cooled components in freezer-safe containers or heavy-duty zip-top bags. Press out air and freeze for up to 2 months.
- Thaw overnight in the refrigerator before reheating. Reheat the sauce and beef in a skillet until warmed through, then add freshly cooked or reheated rice.
Make-ahead tips
- Slice up the beef and chop vegetables ahead of time and store them in separate containers in the fridge for up to one day.
- Mix the marinade and toss with the beef in advance; keep covered and refrigerated for up to 24 hours.
- If you enjoy prepping sides ahead, try pairing leftovers with make-ahead snacks like air fryer deviled eggs when entertaining.
Portioning advice
- This recipe makes about 3–4 servings. For meal prep, divide into single-serving containers with rice to make grab-and-go lunches for the week.
How to Use / Serve This Dish
Serving ideas
- Classic: Serve over steamed jasmine or brown rice with a drizzle of sesame oil and a sprinkle of scallions.
- Noodles: Toss with cooked udon, lo mein, or soba noodles for a comforting noodle bowl.
- Lettuce wraps: Spoon warm stir-fry into butter lettuce leaves for a refreshing handheld option.
- Bowls: Build a grain bowl with quinoa or farro, top with the stir-fry, add pickled cucumbers or kimchi for contrast.
- Side pairings: Offer steamed dumplings, miso soup, or simple cucumber salad to round out a meal.
Creative variations
- Make it breakfast-friendly by serving leftover stir-fry over fried eggs and a drizzle of sriracha.
- Transform into a fusion taco: warm tortillas, add stir-fry, top with pickled carrots and cilantro for an Asian-Mexican mashup.
- Add a chilled element like shredded cabbage slaw tossed in a light vinaigrette to contrast the warm stir-fry.
Pairing beverages
- For wine, choose a medium-bodied red like a syrah or a fruity zinfandel, or a crisp riesling for spicy versions.
- Non-alcoholic: Jasmine tea or a light ginger-lime soda complements the savory flavors nicely.
FAQ
Q1: Can I use a different cut of beef?
A1: Yes. Flank, skirt, or flat iron steaks are excellent alternatives; slice thinly across the grain to keep meat tender. For budget-friendly options, thin-sliced chuck can work but may be slightly chewier—marinate longer or use a quick velveting method with egg white and cornstarch for tenderness.
Q2: How can I make this gluten-free?
A2: Substitute tamari or coconut aminos for soy sauce, and use a gluten-free oyster sauce or a combination of tamari and a small splash of fish sauce. Cornstarch is naturally gluten-free and remains the thickener of choice.
Q3: My vegetables turned out soggy — what went wrong?
A3: Soggy vegetables usually result from cooking at too low a heat or overcrowding the pan, which releases steam instead of searing. Cook in batches if needed, and keep the heat high so the vegetables cook quickly and retain crispness.
Q4: Can I prepare this ahead for a party?
A4: Yes — cook the beef and ripen the sauce ahead, then quickly stir-fry vegetables at the last minute and combine everything to serve fresh. Alternatively, cook everything ahead and gently reheat in batches; add a splash of water or broth and re-crisp vegetables briefly in a hot pan.
Conclusion
There’s something instantly comforting about a bowl of Beef Stir Fry with Vegetables — it’s fast, flexible, and full of contrasting textures that make every bite satisfying. Whether you’re using tender sirloin, a medley of seasonal vegetables, or tailoring the flavors to your family’s preferences, this recipe is a reliable weeknight winner worth returning to again and again. For more inspiration and variations, you might like this Quick Beef Stir-Fry Recipe for a speedy version, a veggie-forward take in this Heavy-on-the-Veggies Beef and Vegetable Stir Fry, or a classic approach from Beef Stir-fry Recipe with Vegetables – The Woks of Life. Give it a try this week, and if you love it, share a photo or pass the recipe on to a friend — I’d love to hear how you customize it.
Beef Stir Fry with Vegetables
Ingredients
For the stir fry
- 1 lb beef sirloin, sliced thinly Flank or skirt steak also work well.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Substitute with seasonal options like snap peas or bok choy.
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce Use tamari for gluten-free.
- 2 tablespoons oyster sauce Can substitute with a gluten-free option.
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice for serving Serve over steamed jasmine or brown rice.
Instructions
Marinate the beef
- In a medium bowl, combine the beef with cornstarch, 2 tablespoons of soy sauce, and a pinch of salt. Toss until evenly coated and let marinate for about 15 minutes.
Prep your mise en place
- Chop the vegetables into bite-sized pieces, mince the garlic and ginger, and measure out the sauces.
Heat the wok or pan
- Heat sesame oil in a wok or large pan over medium-high heat until shimmering but not smoking.
Cook the beef
- Add the marinated beef in a single layer and stir-fry until browned, about 2-4 minutes. Remove from the pan and set aside.
Stir-fry the aromatics and vegetables
- Add more sesame oil if the pan is dry. Stir-fry garlic and ginger for 20-30 seconds, then add mixed vegetables and stir-fry for 3-5 minutes.
Finish with sauce and combine
- Return the beef to the pan, add remaining soy sauce and oyster sauce, and cook for another minute to combine.
Serve hot over rice
- Serve immediately over cooked rice.
