Description
This Beef Stir Fry with Vegetables is a quick and flavorful 30-minute dinner packed with tender beef, crisp vegetables, and a savory-sweet sauce. Perfect for busy weeknights, it brings bold Asian-inspired flavors to the table without the fuss. Serve it over rice or noodles for a hearty and satisfying meal the whole family will love.
Ingredients
1 lb beef (flank steak, sirloin, or ribeye), thinly sliced
2 tbsp soy sauce (divided)
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp honey
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil, divided
1 bell pepper, thinly sliced
1 cup broccoli florets
1 carrot, julienned
½ cup snap peas, trimmed
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (optional, for garnish)
Steamed rice (optional, for serving)
Instructions
Slice and marinate beef: Cut beef thinly against the grain. Marinate with 1 tbsp soy sauce, garlic, and ginger for 15–30 minutes.
Whisk sauce: In a bowl, combine remaining soy sauce, hoisin, sesame oil, honey, garlic, and ginger. Set aside.
Cook beef: Heat 1 tbsp vegetable oil in a wok or skillet over medium-high heat. Sear beef in a single layer for 2–3 minutes. Remove and set aside.
Stir-fry veggies: Add remaining oil. Stir-fry carrot, bell pepper, and broccoli for 3–5 minutes until tender-crisp.
Add snap peas: Cook 2–3 minutes more.
Combine: Return beef to the pan. Pour in the sauce and toss to coat. Cook 1–2 minutes until sauce thickens slightly.
Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
Use high heat for the best sear and crisp veggies.
Slice beef thinly against the grain for tenderness.
Swap in mushrooms, zucchini, or baby corn for variety.
Add chili flakes or sriracha for extra spice.
Prep ahead by slicing beef and chopping veggies the night before.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner / Main Course
- Method: Stir Fry / Skillet
- Cuisine: Asian-Inspired