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Beef and Vegetable Stir Fry with broccoli, peppers, and carrots over white rice.

Beef and Vegetable Stir Fry

A colorful and savory stir fry packed with tender beef and fresh vegetables in a flavorful Asian-inspired sauce.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

For the flank steak:
  • 1 – 1 ½ lb. flank steak sliced thinly against the grain ¼-inch thick
  • 2 Tbsp. water for marinating
  • 2 tsp. cornstarch for tenderness
  • 2 tsp. soy sauce for flavor
  • 2 tsp. Shaoxing wine optional adds depth of flavor
  • 1 tsp. sesame oil for flavor
  • 1 tsp. vegetable oil for stir-frying
  • ⅛ tsp. baking soda for tenderizing meat, up to ¼ tsp. for 1 ½ lb.
For the sauce:
  • ½ cup chicken broth or water
  • ½ cup soy sauce for umami flavor
  • 1 tbsp. sesame oil for richness
  • 1 tbsp. rice vinegar for acidity
  • 2 tbsp. sugar or honey for sweetness
  • 1 tsp. minced garlic freshly minced for flavor
  • 1 tsp. ginger minced or use ginger paste
  • 1 Tbsp. cornstarch for thickening the sauce
  • Chili flakes optional for heat
For the stir fry:
  • Vegetable oil or grapeseed oil for stir-frying
  • 1 tsp. garlic minced
  • 1 tsp. ginger minced
  • 1 large head broccoli chopped into bite-sized pieces
  • 1 cup snap peas fresh or frozen
  • 1 large carrot peeled and sliced into rounds or julienned
  • 1 red bell pepper seeded and diced
  • 5 green onions cut into 1-inch segments only the green parts
For serving:
  • More green onions for garnish chopped smaller and on a diagonal
  • Cooked white rice or noodles for serving

Method
 

  1. 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).
  2. Make the sauce by whisking together chicken broth, soy sauce, sesame oil, rice vinegar, sugar, garlic, ginger, cornstarch, and chili flakes (optional). Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the stir fry over cooked rice or noodles, and garnish with additional green onions.

Nutrition

Serving: 250gCalories: 440kcalCarbohydrates: 33gProtein: 46gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 103mgSodium: 2192mgPotassium: 1355mgFiber: 6gSugar: 14gVitamin A: 4843IUVitamin C: 193mgCalcium: 149mgIron: 5mg

Notes

This stir fry is easily customizable! Feel free to swap in different vegetables based on what you have. It's a quick, healthy, and satisfying dish perfect for busy weeknights.

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