Name: Heavy-on-the-Veggies Beef and Vegetable Stir Fry
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 12 ounces top sirloin, thinly sliced against the grain; 1 tablespoon cornstarch (for marinade); 1 tablespoon soy sauce (for marinade); 1 tablespoon Shaoxing wine; 1/4 teaspoon white pepper; 1/2 small head broccoli, cut into florets (about 1 cup); 1 large carrot, sliced into thin strips (about 1 cup); 1 small red onion, thinly sliced; 1/2 large red bell pepper, chopped; 3–4 mushrooms, thinly sliced; 1/2 small napa cabbage, chopped; 3/4 cup snow peas, trimmed; 4 teaspoons grapeseed oil; Kosher salt, to taste; White pepper, to taste; 3/4 cup beef stock; 1 tablespoon cornstarch (for sauce); 1 tablespoon dark brown sugar; 2 tablespoons oyster sauce; 1 tablespoon soy sauce (for sauce); 2 teaspoons sesame oil, divided; 2 cloves garlic, minced; Cooked white or brown rice, for serving; Thinly sliced green onions, for garnish; Toasted sesame seeds, for garnish

Jump to Recipe·Leave a Review

Tender strips of beef and a vibrant mix of crisp vegetables come together in a glossy, savory homemade stir fry sauce for a quick and satisfying dinner. This veggie-packed beef stir fry delivers bold flavor, beautiful color, and the perfect balance of textures—all in under an hour.

Why You’ll Love This Recipe

This beef and vegetable stir fry is everything you want in a weeknight meal: fast, flavorful, and flexible.

First, the homemade stir fry sauce takes it to the next level. Made with simple pantry staples, it creates a rich, glossy coating that clings to every bite of beef and vegetables.

Second, it’s loaded with vegetables. With a colorful mix of broccoli, carrots, cabbage, mushrooms, and more, this dish is hearty and satisfying while still feeling fresh and balanced.

It’s also incredibly customizable. You can swap in your favorite vegetables or use what you already have in the fridge. Serve it over rice or your favorite grain for a complete, well-rounded meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the beef marinade:
12 ounces top sirloin, trimmed of excess fat and thinly sliced against the grain
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1/4 teaspoon white pepper

For the vegetables:
1/2 small head broccoli, cut into small bite-sized florets (about 3.5 ounces or 1 cup)
1 large carrot, sliced into 1/8-inch thick strips (about 3.5 ounces or 1 cup)
1 small red onion, thinly sliced (about 3.5 ounces or 1 1/2 cups)
1/2 large red bell pepper, chopped into 1-inch pieces (about 3.5 ounces or 1 cup)
3 to 4 mushrooms (white button or cremini), thinly sliced (about 4 ounces or 2 cups)
1/2 small napa cabbage, chopped into 1-inch pieces (about 4.5 ounces or 2 cups)
3/4 cup snow peas (about 2.5 ounces), trimmed
4 teaspoons grapeseed oil or another high smoke point oil
Kosher salt, to taste
White pepper, to taste

For the stir fry sauce:
3/4 cup beef stock
1 tablespoon cornstarch
1 tablespoon dark brown sugar
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sesame oil, divided
2 cloves garlic, finely chopped or grated

For serving:
Cooked white rice or brown rice
Thinly sliced green onions
Toasted sesame seeds

Directions

Marinate the beef
In a medium bowl, combine the sliced top sirloin, cornstarch, soy sauce, Shaoxing wine, and white pepper. Stir well to coat. Let the beef rest at room temperature while you prepare the remaining ingredients. This step helps tenderize the meat and keeps it juicy during high-heat cooking.
Prepare the stir fry sauce
In a small bowl, whisk together the beef stock, cornstarch, dark brown sugar, oyster sauce, soy sauce, and 1 teaspoon sesame oil.

Heat the remaining 1 teaspoon sesame oil in a small saucepan over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, until fragrant. Pour in the sauce mixture and cook, stirring occasionally, for 4 to 5 minutes, until slightly thickened. Remove from heat and set aside.

Stir fry the vegetables
Heat 1 teaspoon of grapeseed oil in a wok or large skillet over medium-high heat. Add the broccoli and carrots. Season lightly with salt and cook for 3 to 4 minutes, stirring frequently, until slightly tender but still crisp. Transfer to a plate.

Add another 1 teaspoon of oil to the skillet. Add the red onion, bell pepper, mushrooms, napa cabbage, and snow peas. Season lightly with salt and cook for about 3 minutes, stirring often, until just tender. Transfer to the plate with the other vegetables.

Cook the beef and combine
Add the remaining 2 teaspoons of oil to the skillet and reduce heat to medium. Add the marinated beef in a single layer, shaking the pan to separate the slices. Cook, stirring occasionally, until just browned.

Pour the prepared stir fry sauce into the skillet and stir to coat the beef. Return the vegetables to the pan and toss everything together. Cook for 1 to 2 more minutes, stirring frequently, until everything is heated through and evenly coated.

Serve immediately over rice and garnish with green onions and toasted sesame seeds.

Servings and timing

Servings: 4
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

Swap the protein
You can substitute thinly sliced chicken breast or flank steak if preferred. Adjust cooking time as needed to avoid overcooking.

Change up the vegetables
Try bok choy, zucchini, snap peas, eggplant, or different colored bell peppers. Aim for about 1 1/2 pounds of vegetables total for a veggie-forward dish.

Make it spicy
Add 1 to 2 teaspoons chili paste or a pinch of red pepper flakes to the sauce for heat.

Gluten-free option
Use tamari or a certified gluten-free soy sauce and ensure your oyster sauce is gluten-free.

Low-carb serving idea
Serve over cauliflower rice instead of traditional rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, microwave in 30-second intervals, stirring between each, until warmed through. You can also reheat in a skillet over medium heat with a splash of water or beef stock to loosen the sauce.

For best texture, enjoy freshly made, as the vegetables will be at their crispest right after cooking.

FAQs

Can I use a different cut of beef?

Yes, flank steak or strip steak work well. Just be sure to slice thinly against the grain for tenderness.

What is Shaoxing wine and can I substitute it?

Shaoxing wine is a Chinese rice wine that adds depth of flavor. If needed, you can use dry sherry or mirin as a substitute.

Why coat the beef with cornstarch?

Cornstarch helps tenderize the beef and creates a silky texture when cooked at high heat.

Can I make this ahead of time?

You can prep the vegetables and sauce in advance, but for best texture, cook the stir fry just before serving.

Do I need a wok?

No, a large heavy skillet works perfectly well if you don’t have a wok.

How do I keep the vegetables crisp?

Cook them in batches and avoid overcrowding the pan. High heat and quick cooking are key.

Can I freeze this dish?

Freezing is not recommended, as the vegetables may become soft and watery when thawed.

How do I thicken the sauce more?

Let it simmer a bit longer, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in while simmering.

What rice pairs best with this stir fry?

Steamed jasmine rice or brown rice both work beautifully.

How can I make it more saucy?

Double the stir fry sauce ingredients if you prefer extra sauce for serving over rice.

Conclusion

This Heavy-on-the-Veggies Beef and Vegetable Stir Fry is a colorful, flavor-packed meal that brings restaurant-quality results right to your kitchen. With tender beef, crisp vegetables, and a glossy homemade sauce, it’s a dependable go-to for busy weeknights. Once you try it, it just might become a regular in your dinner rotation.