Beef Stir Fry Vegetables

This hearty beef stir fry has been my go-to recipe for years when I need something quick, nutritious, and crowd-pleasing. The combination of tender beef strips and crisp vegetables coated in a savory-sweet sauce transforms simple ingredients into an impressive meal that rivals takeout but comes together in just 30 minutes.

I first created this stir fry recipe when my kids started getting into a dinner rut. Now they request it weekly, and I love how I can sneak in different vegetables depending on what's fresh or in season.

Ingredients

• Beef: Flank steak, sirloin, or ribeye thinly sliced against the grain for maximum tenderness
• Soy sauce: Creates the umami foundation for both marinade and sauce
• Hoisin sauce: Adds complexity and slight sweetness to balance the savory elements
• Sesame oil: Provides that authentic Asian flavor profile; use toasted for best results
• Honey: Natural sweetener that helps create that glossy sauce coating
• Fresh garlic and ginger: Aromatics that make all the difference; use fresh, not powdered
• Colorful vegetables: Bell peppers, broccoli, carrots, and snap peas for nutrition and visual appeal
• Green onions: Add a fresh, bright finish that elevates the final dish

Step-by-Step Instructions

Slice the Beef:

Cut your beef against the grain into thin strips about 1/8 inch thick. The thinner the better for quick cooking and tenderness. If the meat is slightly frozen for about 20 minutes beforehand it will be easier to slice thinly.

Create the Marinade:

Combine 1 tablespoon of soy sauce with half the garlic and ginger in a bowl. Toss the beef in this mixture and let it sit for at least 15 minutes. Even this brief marination time dramatically improves flavor and tenderness.

Prepare the Sauce:

Whisk together the remaining soy sauce, hoisin, sesame oil, honey, and remaining garlic and ginger in a small bowl until completely smooth. This sauce will thicken beautifully when heated and coat every piece of beef and vegetable.

Sear the Beef:

Heat your wok or skillet until it is smoking hot before adding oil. This prevents sticking and creates that restaurant quality sear. Add beef in a single layer, working in batches if necessary, and let it sear undisturbed for 2 minutes before stirring. Remove and set aside while still slightly undercooked.

Cook the Vegetables:

Start with the densest vegetables (carrots and broccoli first), then add bell peppers and finally snap peas. This staggered approach ensures each vegetable is perfectly cooked. Keep them moving constantly in the hot pan for that ideal crisp tender texture.

Combine and Finish:

Return beef to the pan along with any accumulated juices and pour in the sauce. Toss everything together for about 90 seconds until the sauce thickens and glossily coats all ingredients. The beef will finish cooking during this step without becoming tough.

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The secret to this recipe is truly in the searing technique. I learned from my Chinese neighbor that letting the beef develop a slight crust before stirring creates that authentic wok hei flavor that makes restaurant stir fries so delicious. My family always knows when I've taken this extra step because they immediately comment on how good the kitchen smells.

Make Ahead Options

While stir fries are best enjoyed immediately after cooking, you can prepare all components ahead of time to make dinner assembly lightning fast. Slice your beef and store it in the refrigerator separate from the vegetables which can also be prepped and stored in their own container. The sauce can be mixed and refrigerated for up to 3 days. When ready to cook simply heat your pan and proceed with the recipe for a fresh tasting meal in minutes.

Customizing Your Stir Fry

The beauty of this recipe lies in its flexibility. Beef can be substituted with chicken, pork, or even firm tofu for a vegetarian version. For the vegetables, use whatever is seasonal or what your family enjoys—mushrooms, zucchini, snow peas, or water chestnuts all work wonderfully. Just remember to add them in order of cooking time, with denser vegetables going in first. During summer months I often use vegetables from our garden, which makes my kids even more excited about eating their veggies.

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Serving Suggestions

While traditional white rice makes a perfect base for soaking up the delicious sauce, there are many alternatives to keep meals interesting. Try serving over brown rice for added fiber, quinoa for extra protein, or even cauliflower rice for a lower carb option. For a complete Chinese takeout experience, pair with simple vegetable spring rolls or a light cucumber salad dressed with rice vinegar and a touch of sesame oil. My husband particularly loves when I serve this with a side of hot chili oil for adding some heat to individual portions.

Recipe Questions & Answers

→ What type of beef is best for stir fry?

Flank steak, sirloin, or ribeye are great options. Make sure to slice the beef thinly against the grain for tenderness.

→ How can I make the vegetables crisp in the stir fry?

Stir-fry the vegetables over medium-high heat and cook them briefly, so they stay tender yet crisp.

→ What is the purpose of marinating the beef?

Marinating enhances flavor and tenderness by infusing the beef with soy sauce, garlic, and ginger.

→ Can I make this dish ahead of time?

Yes, you can prep the vegetables and sauce ahead. Cook the beef and vegetables fresh for the best texture.

→ What can I serve with this stir fry?

It's delicious over steamed rice, noodles, or even cauliflower rice for a low-carb option.