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Quick Beef Stir Fry with Vegetables Recipe

ByCaroline
Jump to Recipe· 4.5 from 11 reviews

If you’re craving a meal that comes together in a flash but still packs a punch of flavor and veggies, you’re going to love this Quick Beef Stir Fry with Vegetables Recipe. It’s a perfect weeknight wonder—bright, savory, and totally satisfying. I remember the first time I made this dish; the beef was tender, the sauce perfectly balanced sweet and salty, and those crisp veggies added just the right crunch. Stick around, and I’ll walk you through how to nail it every time.

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Why This Recipe Works

  • Speedy Prep: With just a quick marinade and fast cooking times, this dish gets dinner on the table in under an hour.
  • Balanced Flavors: The combination of soy sauce, brown sugar, and ginger creates a sauce that’s both savory and slightly sweet, perfect for an irresistible stir fry.
  • All about the Crunch: Fresh vegetables like broccoli, snow peas, and bell peppers keep the dish vibrant and full of texture.
  • Versatile Ingredients: Simple pantry staples make it easy to customize with what you have on hand.
Quick Beef Stir Fry with Vegetables, beef stir fry, quick dinner recipes, easy beef stir fry, healthy vegetable stir fry - A large black pan filled with a colorful stir-fry, showing layers of bright green broccoli florets, snap peas, and sliced green onions mixed with thin, dark pieces of cooked beef, and thin orange carrot strips scattered evenly throughout. The vegetables are fresh and vibrant, with broccoli and snap peas on top, and some sesame seeds sprinkled over everything adding a light texture. Around the pan, bowls of white rice and sliced green onions sit on a white marbled surface with a blue cloth nearby. A white plate with a blue pattern holds some of the stir-fry with a fork resting on it. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The heart of this Quick Beef Stir Fry with Vegetables Recipe lies in its fresh, straightforward ingredients that complement each other beautifully. The tender flank steak soaks up the sauce, while the mix of colorful vegetables cooks quickly to retain that perfect bite. When shopping, look for the freshest veggies you can find, and don’t shy away from substituting in your favorites.

Quick Beef Stir Fry with Vegetables, beef stir fry, quick dinner recipes, easy beef stir fry, healthy vegetable stir fry - Flat lay of fresh raw flank steak strips arranged neatly, a small white ceramic bowl of light brown granulated sugar, a small white bowl filled with toasted golden sesame seeds, bright green broccoli florets, a pile of shredded vibrant orange carrots, crisp fresh snow peas, thinly sliced red bell pepper strips, a bunch of sliced green onions, a small white bowl of dark soy sauce, a small white bowl of clear vegetable oil, a small white bowl containing fine white cornstarch powder, a small white bowl with pale yellow ground ginger powder, and a small white bowl of light beige garlic powder, all ingredients displayed in perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flank steak: Thinly sliced, it cooks quickly and stays tender—not to mention it soaks up the marinade so well.
  • Soy sauce: Offers that salty, umami base for the marinade and sauce—opt for low sodium if you prefer milder flavors.
  • Cornstarch: Helps the beef develop a silky coating when stir-fried—essential for that restaurant-style texture.
  • Vegetable oil: Has a high smoke point, perfect for getting that quick sear without burning.
  • Broccoli florets: Add a satisfying crunch and vibrant color.
  • Shredded carrots: Bring a touch of natural sweetness and beautiful orange hue.
  • Snow peas: Their snap keeps the dish lively.
  • Red bell pepper: Offers sweet tones and a pop of red to brighten the plate.
  • Green onion: Tossed in last for freshness and a subtle oniony zing.
  • Brown sugar: Balances the soy sauce with a gentle caramel sweetness.
  • Garlic powder and ginger: Add warmth and depth without overpowering the dish.
  • Sesame seeds: Toasted to bring nutty aroma and final textural compliments.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving and flexible this Quick Beef Stir Fry with Vegetables Recipe is—you can easily tailor it to your taste or what’s in your fridge. Personally, I sometimes swap in whatever veggies are seasonal or leftover, and it always turns out great. It’s also a superb platform if you want to add a spicy kick or subtle twists.

  • Spicy variation: I add a teaspoon of chili paste or fresh sliced chilies for a fiery punch—it gives the dish a fun little jolt.
  • Vegetarian swap: I’ve swapped the beef for firm tofu or tempeh when in the mood for something lighter; just follow the same cooking steps for a delicious plant-based version.
  • Different protein: Chicken breast or shrimp also work well if you want to switch up the proteins but keep the sauce and veggies intact.
  • Veggie swaps: Mushrooms, baby corn, or bok choy make excellent additions or substitutions when you want to mix things up seasonally.

Step-by-Step: How I Make Quick Beef Stir Fry with Vegetables Recipe

Step 1: Prepare the Beef

Start by slicing your flank steak thinly across the grain—about ½-inch thick and 2-inch long strips. This is key for tenderness, so take your time here. Toss these pieces into a bowl or freezer bag, then add the soy sauce and cornstarch. Stir it up well so every bit is coated. Let it hang out at room temperature for about 30 minutes—this marinade gives your meat that wonderful, velvety texture once cooked.

Step 2: Get the Veggies and Sauce Ready

While the beef marinates, prep your veggies—wash and cut broccoli into florets, shred the carrots, slice the bell pepper, and trim those snow peas. Also, mix together the sauce ingredients: soy sauce, brown sugar, garlic powder, and ginger. A quick whisk is all that’s needed. Keep the green onions aside for a finishing touch later.

Step 3: Cook the Beef in Batches

Heat your large skillet or wok over high heat and add the vegetable oil. When it’s hot and shimmering, add half the beef—don’t crowd the pan, or it’ll steam instead of sear. Cook for about 3 minutes until it’s beautifully browned but still tender, then transfer it to a plate. Repeat with the rest. This two-batch technique ensures every strip gets that perfect caramelized edge.

Step 4: Sauté the Vegetables

In the same pan, toss in all the veggies except the green onions. Stir-fry vigorously for about 2 minutes—just long enough to soften them slightly but keep that fresh crunch. This step keeps your stir fry vibrant and full of life.

Step 5: Bring It All Together

Return the cooked beef to the pan and pour in the sauce. Stir everything together over the heat until it’s warmed through and the sauce thickens slightly, coating the beef and veggies beautifully. Remove from heat, sprinkle the green onions and those toasted sesame seeds over the top, and you’re ready to dive in.

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Tips from My Kitchen

  • Patience for the Beef Sear: Don’t overcrowd the pan; giving your beef space lets it caramelize perfectly instead of steaming in its juices.
  • Marinate Like a Pro: Letting the beef rest with soy sauce and cornstarch at room temp tenderizes it and helps the sauce stick beautifully.
  • Toast Sesame Seeds Carefully: A quick low-moderate heat toasting in a dry pan brings out that nutty flavor—watch closely because they can burn fast!
  • Fresh Is Best: Use fresh vegetables and don’t overcook them—keeping their snap makes the dish shine.

How to Serve Quick Beef Stir Fry with Vegetables Recipe

Quick Beef Stir Fry with Vegetables, beef stir fry, quick dinner recipes, easy beef stir fry, healthy vegetable stir fry - A white plate with blue teardrop shapes along the edge holds two main layers: on the left side, a large portion of fluffy white rice with a soft texture; on the right side, a colorful stir-fry with dark brown pieces of cooked meat mixed with bright green broccoli florets, fresh snap peas, thin orange carrot strips, and red bell pepper slices. The stir-fry is sprinkled with small white sesame seeds and garnished with fresh green scallion pieces. The plate is set on a white marbled surface, next to white utensils including a fork and knife. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this dish with a generous sprinkle of sliced green onions and toasted sesame seeds—trust me, they add that lovely pop of freshness and a delicate crunch that elevates the whole plate. If I’m feeling fancy, a drizzle of chili oil or a few fresh cilantro leaves work wonders too.

Side Dishes

My go-to sides for this Quick Beef Stir Fry with Vegetables Recipe are simple steamed jasmine rice or fluffy noodles—it soaks up the sauce like a dream. Sometimes I like a side of steamed dumplings or a light Asian-inspired cucumber salad for a cool contrast.

Creative Ways to Present

For a dinner party, I like to serve the stir fry over colorful spiralized vegetable noodles or in lettuce wraps—both add a fun twist and make it feel a little special. You can also plate it in small bowls topped with a soft-boiled egg for richness and flair.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually last 3 to 4 days without losing their charm. When I’ve saved a bit too much, I make sure to cool it completely before sealing to keep everything fresh.

Freezing

Freezing this stir fry isn’t my favorite since the veggies lose a bit of texture, but if you’re in a pinch, go for it. Freeze it in portion-sized airtight containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

The best way I’ve found to reheat this dish is in a skillet over medium heat with a splash of water or broth to loosen things up and prevent drying out. It keeps the veggies crispier than the microwave, but the microwave works fine for a quick fix too.

FAQs

  1. What if I can’t find flank steak? What are good substitutes?

    Flank steak is great because it’s lean and tender when sliced thinly, but skirt steak or sirloin steak are excellent alternatives. Make sure to slice thinly against the grain for the best texture regardless of cut.

  2. My stir fry tastes too salty. How can I fix that?

    If the soy sauce makes it a bit salty for your liking, try adding a teaspoon of vinegar like rice or apple cider to balance the flavors, or substitute low-sodium soy sauce when making it next time. You can also reduce the sauce quantity slightly.

  3. Can I use white sugar instead of brown sugar in the sauce?

    Yes! White sugar works just fine and still adds the sweetness needed to balance the soy sauce. Brown sugar adds a bit more depth, but white sugar is a convenient substitute.

  4. Do I have to toast sesame seeds? Can I skip that step?

    Toasting sesame seeds enhances their nutty flavor and gives a lovely aroma, but it’s not absolutely necessary if you’re short on time. If you do toast them, use medium heat in a dry skillet and stir often to avoid burning.

Final Thoughts

This Quick Beef Stir Fry with Vegetables Recipe is one of those dishes that feels both homey and exciting—it’s easy enough for busy nights but impressive enough to share with friends. I always come back to it when I want something fast, flavorful, and packed with fresh veggies. Give it a try next time you want dinner without the fuss but with a big payoff—you’ll thank yourself!

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Quick Beef Stir Fry with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian
Print Recipe

Description

This Beef Stir Fry recipe features tender flank steak seared to perfection and tossed with crunchy broccoli, colorful bell peppers, snow peas, and shredded carrots in a savory soy-ginger sauce. It’s a quick and delicious meal that combines fresh vegetables with flavorful beef for a satisfying dinner served over noodles or rice.

Ingredients

Beef and Marinade

  • 1 pound flank steak
  • 2 Tablespoons soy sauce
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil

Vegetables

  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 1 red bell pepper, sliced
  • 1 green onion, sliced

Sauce

  • ½ cup soy sauce
  • 3 Tablespoons light brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
  • 2 Tablespoons toasted sesame seeds

Instructions

  1. Marinate the Beef: Cut the flank steak thinly across the grain into strips no more than ½-inch thick and about 2 inches long. Place the beef in a freezer bag or medium bowl. Add 2 Tablespoons soy sauce and 2 Tablespoons cornstarch, stirring to coat evenly. Let it marinate at room temperature for at least 30 minutes.
  2. Prepare the Vegetables: While the beef marinates, wash and prepare the broccoli florets, shredded carrots, snow peas, sliced red bell pepper, and sliced green onion. Set aside.
  3. Make the Sauce: In a bowl, whisk together ½ cup soy sauce, 3 Tablespoons light brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground or fresh grated ginger. Set aside.
  4. Heat the Skillet: Heat 2 Tablespoons vegetable oil in a large deep skillet or wok over high heat until very hot.
  5. Cook the Beef in Batches: Add half of the marinated beef to the skillet in a single layer and fry for 3 minutes without overcrowding to get a good sear. Remove cooked beef and set aside. Repeat with the remaining beef and remove from skillet once cooked.
  6. Cook the Vegetables: Add the broccoli, carrots, snow peas, and red bell pepper to the skillet. Stir fry for 2 minutes until vegetables are slightly tender but still crisp.
  7. Combine and Heat Through: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together. Cook for an additional 1 to 2 minutes until heated through and well combined.
  8. Garnish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice for a complete meal.

Notes

  • Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat well in the microwave.
  • If flank steak is unavailable, skirt steak or sirloin steak can be used as alternative cuts.
  • Other vegetables that work well include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
  • To reduce saltiness, add a teaspoon of vinegar or use low sodium soy sauce.
  • If brown sugar is unavailable, white sugar can be used as a substitute for the sauce.
  • Toasting sesame seeds enhances their flavor. Toast in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently. Watch carefully to prevent burning, and toast until golden or medium brown.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 900 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 70 mg

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