Quick and easy Beef and Vegetable Stir Fry that is loaded with flavor and ready in 30 minutes! Serve over rice or noodles for a satisfying dinner.
This stir fry cooks in about the same time as needed to cook rice. So get some rice going on one burner and let's make some stir fry!
Give me all the stir fries! Chicken, veggies, rice! I love how easy they are to make and how you can add any vegetables you have on hand. Add any vegetables you have in the fridge to your stir fry.
It is an easy dinner recipe you will want to make over and over again!
Here are the ingredients you need for Beef and Vegetable Stir Fry.
- Beef. Flank steak or chuck roast work well. You could also get precut stir fry beef from the grocery store. If your grocery store has a butcher counter, ask the butcher to cut the beef into thin strips for you.
- Corn Starch. For making the beef velvety after stir-frying and for thickening the sauce.
- Black Pepper or White Pepper. For flavor.
- Soy Sauce. For flavor.
- Olive Oil. For stir frying. Any neutral tasting oil such as peanut oil or sunflower oil would work.
- Garlic and Ginger. For flavor.
- Green Onions. For Flavor and a pop of color.
- Vegetables. For crunch, nutrients and color. I used broccoli, carrots, and bell peppers.
- Sesame Oil. For flavor.
See recipe card below for quantities.
How To Cook Stir Fry Beef and Vegetables
First cut the beef against the grain.
Season the beef. Heat up oil in a wok or large skillet then add the beef to the pan and stir fry until done.
Remove beef from pan. Add more oil to the pan and sauté onions. Add garlic and ginger to sauté then add vegetables starting from the strongest vegetable to the softest one.
Add the beef back to the pan and stir. Add a cornstarch slurry and stir to thicken. Add in soy sauce black pepper as needed and pepper flakes for some heat. Finish by adding sesame oil for flavor.
Served over rice or noodles. My Beef and Vegetable Stir Fry is served here with rice noodles. So good! My children are in love.
Hint: To cut beef against the grain, look for the parallel lines of muscle fiber running down the meat, then slice perpendicular to them. For a piece of flank steak, it helps to first cut the meat in half along the grain then cut each big piece into thin slices against the grain. Cutting beef against the grain yields more tender beef as opposed to tough and chewy beef (when cut along the grain.)
- Chicken - swap the beef for chicken for a chicken stir fry.
- Vegetables - Use any vegetables you have on hand or use beef and only one vegetable. For example, you could make a beef and bell pepper stir fry, a beef and kale stir fry, or a beef and broccoli stir fry.
- Vegetarian - use mushrooms instead of beef for a vegetarian stir fry.
Beef Stir Fry Variations
- Spicy - add red pepper flakes or cayenne pepper to make it spicy.
- Lots of vegetables- add a wide variety of vegetables like 5 or more
- Kid friendly - use only vegetables the kids you are to serve like or make the Beef Stir Fry without vegetables and serve steamed vegetables on the side.
Also check out my chicken stir fry, spaghetti stir fry, and steak fried rice recipes.
A wok is good for stir frying because it gives you a large surface to stir fry and heats up well. Good woks can be found in Asian stores or online on Amazon.
If you do not have a wok, use a large non-stick skillet for your stir fry.
To make beef easier to slice into thin strips for stir fries, place it in the freezer for about 30 minutes then remove and slice. Beef slices easier when it is slightly firm from bein cold in the freezer.
Watch How To Make It
Here is a video of me making Beef and Vegetable Stir Fry on my YouTube channel. If you would love to keep up with my videos subscribe to my YouTube channel so you do not miss an upload.
Beef and Vegetable Stir Fry
- 1 pound beef, cut into thin slices against the grain* flank steak or chuck roast would work, see Note 1
- 1 ½ cups broccoli florets from about 1 head of broccoli
- 1 Tablespoon cornstarch, separated
- 3 Tablespoons soy sauce, separated
- ½ teaspoon ground white pepper or black pepper
- 1 teaspoon grated/minced garlic heaping teaspoon
- 1 teaspoon grated ginger heaping teaspoon
- 3 scallions (green onions), chopped, whites separated from greens.
- ½ cup carrot cut into matchsticks from 2 medium carrots or 1 large carrot
- 1 cup bell pepper, chopped (about half) red, yellow, orange, or green bell pepper
- 1 Tablespoon sesame oil
- Season Beef. Place beef in a large mixing bowl. Add half a tablespoon of cornstarch, half a tablespoon of soy sauce, and ¼ teaspoon ground white pepper (or black pepper). Toss to combine.
- Place 1 tablespoon of oil in a non-stick wide bottom pan or wok. Let it heat up on high heat until smoking hot. Add the beef and arrange it to be in a single layer. Let it sear on one side then flip to the other side and let it sear. Keep flipping until all the beef is cooked through. Remove beef from pan.
- Add another 1 tablespoon of oil to the pan. Let it heat up for one minute. Add the whites of the green onions. Saute for 1 minute. Add the grated garlic and ginger. Saute for one minute.
- Add the carrots, broccoli and bell pepper. Saute for about 3 minutes.
- Add the beef back to the pan. Add water to deglaze the pan.
- Mix the remaining cornstarch with 1 tablespoon of water. Add to pan and toss well to combine.
- Add in the remaining 1 tablespoon of soy sauce and ¼ teaspoon of ground white pepper (or black pepper). Toss to combine. Let it cook until the cornstarch thickens while stirring from time to time. About 3 minutes.
- Add the 1 tablespoon of sesame oil and toss to combine. Turn off the heat.
- Serve over hot fluffy cooked rice.
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