This Beef and Vegetable Stir Fry is a vibrant, flavorful, and satisfying dish featuring tender marinated beef, crisp vegetables, and a savory Asian-inspired sauce. It’s quick enough for busy weeknights yet impressive enough for guests. Serve it over rice or noodles for a complete, wholesome meal.
Why You’ll Love This Recipe
Stir fry night becomes effortless with this balanced, colorful dish. The beef is velvet-marinated for remarkable tenderness, the vegetables stay snappy and bright, and the sauce coats everything in a glossy, savory finish. It’s adaptable, meal-prep friendly, and great for using leftover vegetables you may already have in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef
1–1 1/2 lb flank steak, sliced thinly against the grain (about 1/4 inch thick)
2 Tbsp water
2 tsp cornstarch
2 tsp soy sauce
2 tsp Shaoxing wine (optional)
1 tsp sesame oil
1 tsp vegetable oil
1/8 tsp baking soda (up to 1/4 tsp for 1 1/2 lb meat)
For the sauce
1/2 cup chicken broth or water
1/2 cup soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 Tbsp sugar or honey
1 tsp minced garlic
1 tsp minced ginger
1 Tbsp cornstarch
Chili flakes to taste (optional)
For the stir fry
Vegetable oil or grapeseed oil, as needed
1 tsp minced garlic
1 tsp minced ginger
1 large head broccoli, chopped into bite-sized pieces
1 cup snap peas
1 large carrot, peeled and sliced (rounds or julienned)
1 red bell pepper, seeded and diced
5 green onions, cut into 1-inch segments (green parts only)
For serving
Chopped green onions (garnish)
Cooked white rice or cooked noodles
Directions
Marinate the beef:
Add the flank steak, baking soda, and water to a bowl. Massage gently until the water is absorbed. Add cornstarch, soy sauce, Shaoxing wine (if using), sesame oil, and vegetable oil. Mix until the beef is well coated. Let marinate at room temperature for 30 minutes, or refrigerate overnight.
Prepare the sauce:
In a measuring cup, whisk together chicken broth (or water), soy sauce, sesame oil, rice vinegar, sugar or honey, garlic, ginger, cornstarch, and chili flakes if using. Set aside.
Cook the beef:
Heat a wok over high heat. Add about 1 Tbsp oil. Cook the beef in batches, searing for about 2 minutes per side without moving it too early. The beef should brown on the outside but remain slightly rare inside. Transfer to a plate and repeat with remaining beef.
Cook the vegetables:
Reduce heat slightly to medium-high. Add a splash of oil, then garlic, ginger, broccoli, snap peas, carrot, bell pepper, and green onions. Stir fry for a few minutes until vibrant and slightly tender. Deglaze with a splash of Shaoxing wine if desired.
Combine and finish:
Return the cooked beef to the wok and pour in the prepared sauce. Cook for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the beef and vegetables. Adjust seasoning if needed.
Serve:
Spoon the stir fry over warm rice or noodles and garnish with chopped green onions.
Servings and timing
This recipe serves 4 people.
Active cook time is about 15–20 minutes, plus a 30-minute marinating period (or overnight for deeper tenderness).
Total time: approximately 45–50 minutes with marinating.
Variations
Swap beef for chicken, shrimp, or tofu.
Add vegetables like mushrooms, asparagus, green beans, zucchini, yellow squash, or spinach.
Mix in water chestnuts, peanuts, or cashews for added texture.
Serve the stir fry wrapped in lettuce cups or over cauliflower rice.
Increase or decrease the spice level by adjusting chili flakes or adding a spoonful of sriracha.
Alter the flavor profile by adding hoisin sauce, extra garlic, or a spoonful of peanut butter for a creamy twist.
Storage/Reheating
Let the stir fry cool, then store it in airtight containers in the refrigerator for 3–4 days.
Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce, or microwave gently (noting that vegetables may soften more).
Perfect for meal prep: prepare the stir fry and store rice or noodles separately to mix when serving.
FAQs
How do I ensure the beef comes out tender?
The velveting process using baking soda, cornstarch, and a brief marination keeps the beef soft and tender.
Can I use a different cut of beef?
Yes, skirt steak, sirloin, tenderloin, or rump steak all work well.
Is Shaoxing wine necessary?
No, it’s optional. You can omit it or use mirin, cooking sake, or dry sherry as a substitute.
Can I make this recipe gluten-free?
Use gluten-free soy sauce and ensure any noodles or broth used are certified gluten-free.
Can I substitute the vegetables listed?
Absolutely. Stir fry recipes are very adaptable and almost any vegetable will work.
How do I keep the vegetables crisp?
Cook them quickly over high heat and avoid over-stirring.
Can I make the sauce sweeter or less sweet?
Yes. Adjust the sugar or honey to your preferred taste.
What’s the best oil for stir frying?
High-smoke-point oils like vegetable, canola, peanut, or grapeseed oil.
Can this be made spicy?
Yes. Add chili flakes, fresh chili, or a spoonful of sriracha.
Will the sauce thicken more as it cools?
Yes, because of the cornstarch. If reheating, add a small splash of broth or water.
Conclusion
This Beef and Vegetable Stir Fry brings together tender beef, crisp vegetables, and a flavorful sauce for a dependable, delicious, and versatile meal. Easy enough for weeknights and customizable to fit your preferences, it’s a recipe worth keeping in your regular rotation. Enjoy it fresh or prep it ahead for a satisfying meal any day of the week.
Beef and Vegetable Stir Fry is a quick, colorful, and flavorful dish featuring tender marinated beef, crisp vegetables, and a savory Asian-style sauce. Ideal for busy weeknights or meal prep, it’s served over rice or noodles for a wholesome meal.
Ingredients
1–1 1/2 lb flank steak, sliced thinly against the grain
2 Tbsp water
2 tsp cornstarch
2 tsp soy sauce
2 tsp Shaoxing wine (optional)
1 tsp sesame oil
1 tsp vegetable oil
1/8 tsp baking soda
1/2 cup chicken broth or water
1/2 cup soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
2 Tbsp sugar or honey
1 tsp minced garlic
1 tsp minced ginger
1 Tbsp cornstarch
Chili flakes to taste (optional)
Vegetable or grapeseed oil, as needed
1 tsp minced garlic
1 tsp minced ginger
1 large head broccoli, chopped
1 cup snap peas
1 large carrot, sliced
1 red bell pepper, diced
5 green onions, cut into 1-inch segments (green parts only)
Chopped green onions (garnish)
Cooked white rice or noodles, for serving
Instructions
In a bowl, combine sliced beef, baking soda, and water. Massage until water is absorbed. Add cornstarch, soy sauce, Shaoxing wine (if using), sesame oil, and vegetable oil. Mix to coat. Let marinate 30 minutes (or refrigerate overnight).
Whisk together chicken broth (or water), soy sauce, sesame oil, rice vinegar, sugar or honey, garlic, ginger, cornstarch, and chili flakes (if using). Set aside.
Heat wok over high heat. Add 1 Tbsp oil. Sear beef in batches for about 2 minutes per side. Transfer to a plate when browned but still slightly rare inside.
Reduce heat slightly. Add oil, garlic, ginger, broccoli, snap peas, carrot, bell pepper, and green onions. Stir fry for 2–4 minutes until tender-crisp.
Return beef to the wok and pour in the sauce. Stir and cook 5–7 minutes until the sauce thickens and coats everything.
Serve hot over rice or noodles. Garnish with chopped green onions.
Notes
Velveting the beef ensures tenderness—don’t skip this step.
Adjust sweetness or heat in the sauce to taste.
Use any vegetables you have on hand.
Reheat with a splash of broth to refresh the sauce.
Store rice or noodles separately if prepping ahead.
