30-Minute Beef Stir Fry is one of those weeknight heroes that feels like a warm hug on a plate. With tender, thinly sliced beef, crisp mixed vegetables, and a glossy, savory sauce, this recipe delivers satisfying texture and bright seasonal flavors without a lot of fuss. If you love quick dinners that still taste like they were made from scratch, this dish is worth trying: it’s fast, flexible, and perfect for using up fresh peppers, broccoli, or snap peas from the market. Serve it over steaming rice or your favorite noodles and dinner is ready in half an hour. If you enjoy other quick stir-fries, you might also like this easy chicken and broccoli stir-fry for more weeknight inspiration.
Ingredients & Equipment
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Cooked rice or noodles (for serving)
Notes:
- For fully halal-friendly results, use halal-certified beef and check sauce labels for halal certification if desired. If you prefer a vegetarian-friendly sauce, substitute the oyster sauce with a halal-certified mushroom stir-fry sauce or additional soy sauce.
- Adjust the vegetable mix to suit the season—add asparagus in spring, or swap in carrots and snow peas in colder months.
Equipment
- Large skillet or wok (a wok gives best high-heat results)
- Sharp chef’s knife and cutting board
- Mixing bowl for the marinade
- Spatula or tongs for stir-frying
- Measuring spoons and cups
Helpful tools:
- A mandoline or vegetable peeler speeds veg prep.
- A thermometer helps you check that beef reaches a safe internal temperature (145°F/63°C for medium-rare to medium, then rest), though thin slices cook quickly and are safe when fully opaque.
- A small whisk or fork for mixing the marinade.
Step-by-Step Instructions (with tips)
In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Add sliced beef and marinate for 10 minutes.
- Tip: Slice the beef thinly across the grain for the most tender bites. Put the beef in the freezer for 20–30 minutes beforehand to make thin slicing easier. The cornstarch helps create a silky coating that seals in juices.
Heat the vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 3–4 minutes until browned.
- Tip: Make sure your pan is very hot before the beef goes in; a hot pan gives quick searing rather than stewing. Work in batches if your pan is crowded—overcrowding produces steam instead of a sear.
Add the minced garlic and mixed vegetables to the skillet. Stir-fry for another 5–7 minutes until the veggies are tender but still crisp.
- Tip: Add firmer vegetables (like broccoli and carrots) a minute or two before softer ones (like bell peppers or snap peas) to keep everything evenly crisp-tender. If you like extra flavor, finish with a small drizzle (½ teaspoon) of toasted sesame oil off the heat.
Serve immediately over cooked rice or noodles.
- Tip: Hot rice or noodles help absorb the sauce and balance textures. Garnish with thinly sliced green onions or toasted sesame seeds if you like.
Variations and flavor suggestions:
- Ginger and citrus: Add 1 teaspoon grated fresh ginger to the marinade or finish with a splash of fresh lemon or lime juice for brightness.
- Heat: Stir in a pinch of chili flakes or a small swipe of red pepper paste for a spicy kick.
- Protein swaps: Use thinly sliced halal chicken breast or tofu instead of beef for variety. (See our related casseroles and quick ideas for more flexible meals.)
- Veg prep alternatives: If you’re pressed for time, blanch broccoli briefly in boiling water for 1–2 minutes, then shock in cold water before stir-frying to save pan time. Roasting the vegetables on a hot sheet pan (425°F/220°C) for 10–12 minutes and then tossing them with the seared beef gives a different but equally tasty texture—roasting will deepen sweetness while stir-frying keeps brightness and crispness.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Cool leftover stir fry to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until steaming hot. If sauce thickens in the fridge, add a splash of water or broth when reheating to loosen it.
Freezing
- Freezing cooked stir fry can change vegetable textures (they’ll be softer on thawing). If you plan to freeze, portion out the beef and sauce separately from the vegetables, or freeze only the cooked beef/sauce mix. Store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Make-ahead tips
- Marinate beef up to 24 hours ahead and keep it covered in the refrigerator; longer marinating can deepen flavor but careful with cornstarch breaking down—10–30 minutes is ideal for texture.
- Prep vegetables the night before—slice bell peppers, trim broccoli, and store in a sealed container or produce bag so dinner comes together in minutes.
- Cook rice or noodles ahead and refrigerate for reheating; chilled noodles tossed briefly in hot oil will separate quickly and absorb sauce well.
Portioning advice
- This recipe serves about 3–4 people when paired with rice or noodles. For meal-prep portions, divide into 3 containers (protein + veg + rice) for easy reheating.
How to Use / Serve This Dish
Serving ideas
- Classic: Spoon the hot stir fry over steamed jasmine or basmati rice for a comforting, family-friendly meal.
- Noodle bowl: Toss with cooked udon, ramen-style noodles, or rice noodles and top with sliced green onions and a sprinkle of toasted sesame seeds.
- Lettuce wraps: Spoon cooled stir fry into crisp romaine or butter lettuce leaves for a lighter, hand-held option.
Creative pairings
- Add a quick side salad with cucumber, radish, and a light sesame-lemon dressing to brighten the plate.
- Include a simple soup starter—clear vegetable or ginger-carrot soups work beautifully.
Menu pairing tips
- For a balanced plate, add a cooling yogurt dip or a small side of pickled vegetables for acidity and contrast.
- Round out the meal with a light, citrusy dessert like orange slices or a simple baked fruit compote when in season.
If you like making sides ahead to simplify weeknight dinners, try pairing with an easy, prepared side like these air fryer deviled eggs for a playful appetizer or protein boost. For a heartier family meal plan, you could rotate this stir-fry with casseroles such as the 4-ingredient ground beef casserole on alternating nights.
FAQ
Q: Can I use a different cut of beef?
A: Yes. Sirloin is a great balance of flavor and tenderness, but flank steak or skirt steak work well when sliced thin across the grain. Choose a tender cut and slice thin for quickest cooking. If using a tougher cut, consider slicing very thin and marinating a bit longer or using a quick velveting technique (lightly coat with cornstarch and a little oil, then quickly sear).
Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, leftovers are best within 3 days. Reheat until steaming and add a splash of water or broth if the sauce seems dry. Avoid reheating more than once for food safety and quality.
Q: Is oyster sauce halal? What if I avoid shellfish?
A: Oyster sauce is made from oyster extract and seasonings; many people who eat seafood consider it permissible, but preferences vary. To keep this recipe fully halal and friendly for those avoiding shellfish, use a halal-certified mushroom stir-fry sauce or increase soy sauce and add a touch of sweetener (a pinch of brown sugar or honey) for a similar savory-sweet profile.
Q: Can I prepare this in advance for a crowd?
A: Yes—slice the beef and marinate it a few hours ahead, and pre-chop vegetables. For serving a crowd, cook in batches on a large flat-top griddle or in multiple skillets to maintain high heat and quick cooking. Keep cooked batches warm in a low oven (200°F/95°C) while finishing remaining batches.
Conclusion
This 30-Minute Beef Stir Fry is a simple, seasonal, and comforting meal that proves fast dinners can still be made from scratch and full of flavor. It highlights tender beef, crisp vegetables, and a glossy sauce that comes together in minutes—perfect for busy weeknights or relaxed weekend lunches. If you’re looking for similar quick recipes, check out this 30-Minute Steak Stir Fry Recipe (One Pan!) – Momsdish for an alternate take, or try the family favorite 30-Minute Beef and Broccoli Stir Fry (Quick & Easy!) | PWWB for a broccoli-forward version. You might also enjoy this tried-and-true Quick Beef Stir-Fry Recipe – Allrecipes for more technique ideas and variations. Give this recipe a try, and please share how you customized it—I love hearing about your kitchen wins!
Beef Stir Fry
Ingredients
Main Ingredients
- 1 lb beef sirloin, thinly sliced Use halal-certified beef for a halal-friendly recipe.
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas) Adjust vegetable mix according to the season.
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce Substitute with halal-certified mushroom stir-fry sauce if desired.
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- to serve cooked rice or noodles
Instructions
Preparation
- In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Add sliced beef and marinate for 10 minutes.
- Tip: Slice the beef thinly across the grain for the most tender bites.
Cooking
- Heat the vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 3–4 minutes until browned.
- Tip: Make sure your pan is very hot before the beef goes in.
- Add the minced garlic and mixed vegetables to the skillet. Stir-fry for another 5–7 minutes until the veggies are tender but still crisp.
- Tip: If you like extra flavor, finish with a small drizzle of toasted sesame oil off the heat.
Serving
- Serve immediately over cooked rice or noodles.
- Tip: Garnish with thinly sliced green onions or toasted sesame seeds if you like.
