This Beef and Vegetable Stir Fry comes together fast with tender strips of flank steak, crisp-bright veggies, and a glossy sauce that clings to every bite. I started making this years ago after trying a version at a neighborhood takeout spot, and now it's become one of those weeknight staples I turn to when I want something quick but way better than delivery. The best part? You probably have most of the ingredients already, and it's ready in under 30 minutes, which means dinner's sorted even on the busiest nights.
If you're craving more easy dinner wins, you'll love my Delicious Honey Garlic Shrimp Recipe or this Healthy Garlic Butter Chicken Recipe, and my Delicious Egg Roll in a Bowl Recipe hits that same savory-sweet spot without any wrappers.
Why You'll Love This Beef and Vegetable Stir Fry
It's faster than takeout. Seriously. By the time you'd wait for delivery, you could have this Beef and Vegetable Stir Fry on the table with rice and everything.
The beef stays tender. That quick marinade with baking soda is a total game-changer. It breaks down the proteins just enough to keep the meat soft and juicy, even when you're cooking over high heat.
It's a veggie powerhouse. You're getting broccoli, snap peas, carrots, bell peppers, and green onions all in one bowl. It's colorful, crunchy, and somehow doesn't feel like you're eating "healthy"Beef and Vegetable Stir Fry food.
The sauce is everything. Savory soy sauce, nutty sesame oil, a touch of sweetness, and that little hit of rice vinegar to brighten it all up. It coats every piece of Beef and Vegetable Stir Fry without being goopy or heavy.
Perfect for meal prep. Make a big batch on Sunday, portion it into containers, and you've got lunch sorted for half the week. It reheats beautifully and actually tastes even better the next day when the flavors have had time to meld.
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Beef and Vegetable Stir Fry Ingredients
Here's everything you need to make this easy Beef and Vegetable Stir Fry from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Flank Steak:
- Flank steak: This cut is lean, affordable, and becomes incredibly tender when sliced thin against the grain. Cutting against the grain is key here, it shortens those muscle fibers so every bite is soft.
- Water: Helps the baking soda distribute evenly through the meat and gets absorbed during the marinade process.
- Cornstarch: Creates a light coating on the beef that helps it brown beautifully and also thickens the sauce slightly as it cooks.
- Soy sauce: Adds deep savory flavor and a touch of saltiness to the marinade. It seasons the meat from the inside out.
- Shaoxing wine: This Chinese cooking wine adds complexity and a subtle sweetness. If you don't have it, the Beef and Vegetable Stir Fry still works great without it.
- Sesame oil: Brings that nutty, toasted flavor that makes Asian-style stir fry taste authentic.
- Vegetable oil: Helps the marinade coat the meat evenly and adds a bit of moisture.
- Baking soda: The secret weapon for tender beef. It raises the pH of the meat, which helps it hold onto moisture and stay soft even with high-heat cooking.
For the Sauce:
- Chicken broth: Forms the base of the sauce and adds savory depth. You can use water in a pinch, but broth gives it more body.
- Soy sauce: The backbone of the sauce. It's salty, umami-rich, and gives the stir fry that classic flavor.
- Sesame oil: A little goes a long way here. It adds nuttiness and aroma that makes the whole dish smell incredible.
- Rice vinegar: Cuts through the richness with a gentle tang and brightens all the other flavors.
- Sugar: Balances the saltiness and adds a hint of caramelization. Honey works too if that's what you have.
- Minced garlic: Fresh garlic is best here. It adds pungency and warmth to the sauce.
- Minced ginger: Brings that zesty, slightly spicy note that pairs perfectly with beef. Ginger paste works if you're short on time.
- Cornstarch: Thickens the sauce so it clings to the beef and veggies instead of pooling at the bottom of your bowl.
- Chili flakes: Optional, but if you like a little heat, toss in a pinch or two.
For the Stir Fry:
- Vegetable oil: You'll need this for stir-frying. Grapeseed oil also works great because it has a high smoke point.
- Garlic: Fresh minced garlic goes into the wok with the veggies for an extra layer of flavor.
- Ginger: Same deal. Fresh ginger adds brightness and warmth right when the veggies hit the heat.
- Broccoli: Chop it into bite-sized florets. It holds up well to high heat and adds great texture and color.
- Snap peas: These stay crisp-tender and add a sweet crunch. You can use snow peas if that's what you've got.
- Carrot: Sliced into thin rounds or julienned so they cook quickly. The slight sweetness pairs beautifully with the savory sauce.
- Red bell pepper: Adds color, sweetness, and a little char when it hits the hot wok.
- Green onions: Use just the green parts cut into segments. They add a mild onion flavor and look pretty in the finished dish.
For Serving:
- More green onions: Freshly chopped and scattered on top for a pop of color and fresh flavor.
- Cooked white rice or noodles: This Beef and Vegetable Stir Fry begs to be served over something that soaks up all that delicious sauce.
How to Make Beef and Vegetable Stir Fry
This quick Beef and Vegetable Stir Fry recipe comes together in just a few simple steps.
- Prep the flank steak: In a bowl, combine the sliced flank steak with the baking soda and water. Use your hands to mix everything together until the water gets absorbed into the meat. Add the cornstarch, soy sauce, Shaoxing wine (if using), sesame oil, and vegetable oil, then mix well until the beef is evenly coated. Let it sit at room temperature for at least 30 minutes, or cover and refrigerate overnight if you want extra-tender results.
- Make the sauce: In a measuring cup or small bowl, whisk together the chicken broth, soy sauce, sesame oil, rice vinegar, sugar, minced garlic, minced ginger, cornstarch, and chili flakes if you're using them. Give it a good stir to make sure the cornstarch dissolves completely, then set it aside.
- Cook the beef: Heat your wok over high heat until it's really hot, almost smoking. Add about 1 tablespoon of vegetable oil and swirl it around. Working in batches so you don't crowd the pan, add the marinated beef in a single layer. Let it sear without moving it for about 2 minutes until you get a nice brown crust, then flip and cook the other side for another 2 minutes. The center should still look slightly rare. Transfer the beef to a plate and repeat with the remaining batches, adding a bit more oil if needed.
- Add the veggies: Add another drizzle of oil to the wok, then toss in the minced garlic and ginger. Stir them around for just a few seconds until they smell amazing, then add the broccoli, snap peas, carrot, bell pepper, and green onions. Stir-fry everything over medium-high heat for a few minutes, tossing frequently, until the veggies turn bright and vibrant but still have some snap to them.
- Combine beef and sauce: Return all the cooked beef to the wok along with any juices that collected on the plate. Give the sauce another quick whisk (the cornstarch likes to settle), then pour it over everything. Stir occasionally for about 5 to 7 minutes until the sauce thickens up and coats all the beef and veggies in a glossy layer. If it's not thickening the way you want, mix a teaspoon of cornstarch with a tablespoon of water and stir that in. Taste and adjust the seasonings if needed, maybe a splash more soy sauce or a pinch of sugar.
- Plate and serve: Spoon the Beef and Vegetable Stir Fry over bowls of hot cooked rice or noodles, scatter some freshly chopped green onions over the top, and dig in while it's still steaming.
Smart Substitutions
No flank steak? Skirt steak Beef and Vegetable Stir Fry, sirloin, rump, or tenderloin all work beautifully here. Just make sure to slice whatever you use thinly against the grain.
Out of Shaoxing wine? Swap in mirin, cooking sake, or dry sherry. They all add a similar depth and subtle sweetness.
Don't have chicken broth? Water works in a pinch. The soy sauce and other seasonings will still give the sauce plenty of flavor.
Want different veggies? Go for it. Mushrooms, zucchini, baby corn, bok choy, or even green beans would all be delicious here. Use what you have or what looks good at the store.
Need it gluten-free? Use tamari instead of soy sauce and double-check your other ingredients.
EQUIPMENT FOR Beef and Vegetable Stir Fry
Wok or large skillet: A wok is ideal because of its high, sloped sides and ability to handle serious heat, but a large skillet works too.
Sharp knife: Essential for slicing the beef thinly and prepping all those veggies.
Cutting board: You'll be doing a lot of chopping.
Mixing bowls: One for marinating the Beef and Vegetable Stir Fry, another for whisking the sauce.
Measuring cups and spoons: To keep your ratios right.
Whisk or fork: For mixing the sauce and making sure that cornstarch doesn't clump.
Tongs or spatula: For flipping the Beef and Vegetable Stir Fry.
How to Store Leftovers
Let the Beef and Vegetable Stir Fry cool to room temperature, then transfer it to airtight containers. It'll keep in the fridge for 3 to 4 days. The flavors actually deepen overnight, so leftovers often taste even better the next day.
To reheat, warm it gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in 30-second bursts, stirring in between, until it's heated through. I don't recommend freezing this one because the veggies lose their texture and get mushy when thawed.
Expert Tips
Slice the beef super thin. The thinner your slices, the more tender the Beef and Vegetable Stir Fry will be and the faster it'll cook. Pop the steak in the freezer for 15 minutes before slicing to make it easier to cut.
Don't skip the marinade. That baking soda trick really works. It's the difference between tough, chewy Beef and Vegetable Stir Fry and melt-in-your-mouth tender pieces.
Get your wok screaming hot. Beef and Vegetable Stir Fry is all about high heat and fast cooking. If your pan isn't hot enough, everything steams instead of searing, and you lose that delicious caramelization.
Work in batches. Crowding the wok drops the temperature and makes the beef steam rather than brown. It's worth the extra minute or two to cook it in smaller batches.
Prep everything first. Beef and Vegetable Stir Fry moves fast once you start cooking, so have all your veggies chopped, your sauce mixed, and your beef marinated before you turn on the heat.
Don't overcook the veggies. You want them vibrant and crisp-tender, not mushy. A few minutes of high-heat stir-frying is all they need.
Taste as you go. Every soy sauce brand is a little different, so adjust the seasoning at the end. A little more sugar, soy sauce, or even a squeeze of lime can take it to the next level.
FAQ
What vegetables are good in stir fry beef?
Broccoli, snap peas, bell peppers, carrots, and green onions are all fantastic choices. Mushrooms, bok choy, zucchini, baby corn, and green beans also work beautifully. Pick veggies that cook quickly and hold their texture, and don't be afraid to mix and match based on what you have. My mom always says the best stir fry uses whatever's about to go bad in the fridge, and honestly, she's right.
Can I stir fry meat and veggies together?
You can, but you'll get better results if you cook them separately. The beef needs super high heat to get that caramelized crust, while the veggies need slightly lower heat to stay crisp without burning. Cooking the beef first, setting it aside, then adding it back in with the sauce gives you the best of both worlds. It's just a couple extra minutes and totally worth it.
What sauce is best for beef stir fry?
A classic soy-based sauce with sesame oil, garlic, ginger, and a touch of sweetness is hard to beat. The recipe above nails that balance, but you can also experiment with oyster sauce, hoisin, or even a splash of fish sauce for extra depth. Just taste as you go and adjust to your preference. Lucas swears by adding a spoonful of peanut butter to his Beef and Vegetable Stir Fry sauce, and honestly, it's surprisingly good.
How long should you cook beef for stir fry?
About 2 minutes per side over high heat if you're working in batches and your slices are thin. You want a good sear on the outside while keeping the center slightly rare, because it'll finish cooking when you add it back to the wok with the sauce. If you overcook it at the beginning, it'll be tough and dry by the time everything's done. Keep it fast and hot, that's the secret.
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Pairing
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Beef and Vegetable Stir Fry
Ingredients
Method
- Prepare the flank steak by mixing the sliced beef with baking soda and water. Massage the water into the beef until absorbed, then add cornstarch, soy sauce, Shaoxing wine, sesame oil, and vegetable oil. Mix well and set aside to marinate for at least 30 minutes (or overnight in the fridge).
- Make the sauce by whisking together chicken broth, soy sauce, sesame oil, rice vinegar, sugar, garlic, ginger, cornstarch, and chili flakes (optional). Set aside.
- Heat a wok over high heat. Add 1 Tbsp. of vegetable oil. Once hot, sear the beef in batches, cooking each batch for about 2 minutes per side. Leave the beef undisturbed for a good sear before stirring. Once browned but slightly rare, transfer the beef to a plate and repeat with the remaining beef.
- In the same wok, add a little more oil and toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Then, add the broccoli, snap peas, carrot, red bell pepper, and green onions. Cook for about 3-4 minutes, or until the vegetables are vibrant and slightly softened.
- Return the cooked beef to the wok. Pour the prepared sauce over the beef and vegetables. Stir occasionally for 5-7 minutes, allowing the sauce to thicken and coat the ingredients. If the sauce is too thin, add a slurry of cornstarch and water to thicken it further.
- Serve the stir fry over cooked rice or noodles, and garnish with additional green onions.
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