Beef and Vegetable Stir-Fry

Written by on in Meat

Hey friends! This Beef and Vegetable Stir-Fry is your new go-to for fast, flavorful weeknight dinners—tender beef slices and colorful veggies tossed in a glossy, savory sauce that tastes better than takeout. The high-heat wok method keeps everything crisp-tender with that signature smoky “wok hei” flavor, all ready in just 30 minutes. It’s customizable with whatever veggies you have on hand, and served over steamed rice, it’s a complete, satisfying meal the whole family will love.

Beef gets velvety from a quick cornstarch marinade, while the sauce brings umami depth with oyster and soy. Packed with protein and veggies, it’s healthier than restaurant versions and perfect for busy evenings when you want something delicious without the delivery wait!

  • Servings: 4
  • Prep Time: 15 minutes (plus marinating)
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Why These Ingredients Work So Well Together

This classic stir-fry combo creates bold flavor and perfect texture:

  • Beef sirloin: Lean and tender when thinly sliced—cornstarch “velvets” it for silky softness.
  • Soy sauce & cornstarch: Marinade tenderizes beef and helps create glossy sauce.
  • Vegetables (bell peppers, broccoli, carrots, onions): Colorful mix—harder veggies add crunch, softer ones sweetness.
  • Garlic & ginger: Aromatic base that infuses everything with savory warmth.
  • Sauce (oyster sauce, soy sauce, sesame oil, sugar): Umami-rich, glossy coating—oyster adds depth, sesame nutty aroma, sugar balances.
  • Rice: Soaks up all the delicious sauce.

High heat + quick cooking = vibrant colors, crisp veggies, and juicy beef.

Ingredients

  • 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce (for marinade; plus 2 more for sauce)
  • 1 tablespoon cornstarch (for marinade)
  • Vegetables (about 4–5 cups total):
  • 1 bell pepper (red, yellow, or green), sliced
  • 2 cups broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 large onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, thinly sliced or minced
  • Sauce:
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar (or honey)
  • 2–3 tablespoons neutral oil (like vegetable or avocado) for stir-frying
  • Cooked rice (white, brown, or cauliflower rice) for serving
  • Optional: green onions or sesame seeds for garnish, red pepper flakes for heat

Step-by-Step Instructions

  1. Marinate the beef — In a bowl, toss sliced beef with 2 tablespoons soy sauce and cornstarch until coated. Let marinate 15 minutes while prepping veggies.
  2. Prepare the sauce — In a small bowl, whisk together oyster sauce, remaining 2 tablespoons soy sauce, sesame oil, and sugar. Set aside.
  3. Heat the wok — Place a wok or large skillet over high heat. Add 1 tablespoon oil and swirl to coat. When smoking hot, add beef in a single layer (in batches if needed). Stir-fry 1–2 minutes until browned. Remove to a plate.
  4. Stir-fry aromatics & hard veggies — Add another tablespoon oil if needed. Toss in garlic, ginger, carrots, and broccoli. Stir-fry 3–4 minutes until bright and starting to soften.
  5. Add softer veggies & beef — Add bell pepper and onion. Stir-fry 2 minutes, then return beef and any juices to the pan.
  6. Finish with sauce — Pour in the prepared sauce. Toss everything 2 more minutes until sauce thickens, coats evenly, and veggies are crisp-tender. Serve immediately over hot rice!

Pro Tips for Restaurant-Quality Stir-Fry

  • Slice beef thinly against the grain—partially freeze for easier cutting.
  • High heat is essential—get your pan smoking hot for wok hei flavor.
  • Prep everything before starting—stir-frying moves fast!
  • Cook beef in batches—overcrowding steams instead of sears.
  • Don’t overcook veggies—crisp-tender is the goal.
  • Taste sauce and adjust—more sugar for sweeter, soy for saltier.

Variations and Substitutions

Make it your own:

  • Protein swap: Chicken, pork, shrimp, or tofu.
  • Veggie mix: Snap peas, mushrooms, zucchini, or baby corn.
  • Sauce twist: Add hoisin for sweetness, chili sauce for heat.
  • Gluten-free: Use tamari and GF oyster sauce.
  • Low-carb: Serve over cauliflower rice or zucchini noodles.
  • Extra flavor: Splash of rice wine or broth in sauce.
  • Vegan: Tofu + vegetarian oyster sauce.

Meal Prep, Storage, and Serving Ideas

Stir-fry reheats beautifully—meal-prep gold! Store in airtight containers up to 4 days. Reheat in a hot skillet (add splash of water to loosen sauce) for best texture.

Serving suggestions:

  • Over jasmine rice, brown rice, or noodles.
  • With a side of steamed edamame or cucumber salad.
  • Garnished with green onions, sesame seeds, or cilantro.

Nutrition Facts (Per Serving – Based on 4 Servings, without rice)

Approximate values

  • Calories: 350
  • Protein: 30g
  • Carbohydrates: 18g
  • Dietary Fiber: 4g
  • Sugars: 8g (natural from veggies)
  • Total Fat: 18g
  • Saturated Fat: 5g
  • Sodium: ~900mg (lower with low-sodium soy)
  • Key micro-nutrients: High in Vitamin C, Vitamin A, iron, and zinc

Balanced, colorful, and energizing.

Frequently Asked Questions

Best beef cut?
Sirloin or flank—both tender when sliced thin.

No oyster sauce?
Extra soy + a touch of sugar, or hoisin.

Veggies too soft?
Higher heat and less cook time—stir-fry moves fast.

Make ahead?
Marinate beef and chop veggies earlier; cook fresh.

Frozen veggies?
Work in a pinch—add at the end to avoid sogginess.

There you have it—your new favorite Beef and Vegetable Stir-Fry. Fast, flavorful, and way better than takeout. Grab your wok and enjoy! 🥩🥦