Description
This vibrant Beef Stir Fry with Vegetables (30-Minutes) is a hearty, flavorful dish that comes together in half an hour. It's incredibly fast, packed with vibrant vegetables, endlessly customizable, and features a savory sauce that coats every bite, making it a wholesome and satisfying dinner solution for busy weeknights.
Ingredients
1 lb Flank Steak or Sirloin, thinly sliced
2 cups Broccoli Florets
2 medium Carrots, sliced thi
1 large Bell Peppers (any color), sliced
3 cloves Garlic, minced
1 tbsp Fresh Ginger, grated
1/4 cup Soy Sauce (low sodium)
1/4 cup Beef Broth
1 tbsp Brown Sugar or Maple Syrup
1 tbsp Cornstarch
1 tbsp Sesame Oil
2 tbsp Vegetable Oil (high heat)
2 Green Onions (for garnish), chopped
1 tsp Sesame Seeds (for garnish)
Instructions
- Whisk together soy sauce, beef broth, brown sugar, and cornstarch in a small bowl. Set aside
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat
- Add your thinly sliced beef in a single layer. Sear the beef for 2-3 minutes until browned
- Remove the beef from the pa
- Add the remaining vegetable oil to the pa
- Toss in the broccoli and carrots. Stir-fry for 3-4 minutes until tender-crisp
- Add the bell peppers, garlic, and ginger. Stir-fry for another 1-2 minutes until fragrant
- Return the beef to the pa
- Give your sauce a quick whisk, then pour it over everything. Cook, stirring constantly, for 1-2 minutes until the sauce thickens
- Stir in the sesame oil
- Serve immediately
Notes
For different protein, use chicken breast or shrimp. Vegetable swaps include snap peas, mushrooms, or zucchini. Add water chestnuts or bamboo shoots for crunch.
Spice it up with a dash of sriracha. Make it gluten-free by using tamari instead of soy sauce.
Always slice beef against the grain for tenderness. Use a very hot pan or wok and do not overcrowd it; cook in batches if necessary.
Prepare all ingredients ahead of time (mise en place) and ensure vegetables are cut into similar-sized pieces for even cooking.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, adding liquid if dry.
Serve over jasmine rice, brown rice, rice noodles, quinoa, or with a simple side salad.
Flank steak, sirloin, or tenderloin are best. Prep ingredients ahead but cook just before serving. To thicken sauce, ensure cornstarch is dissolved; add more if needed.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 107mg
Keywords: Beef, Stir Fry, Vegetables, Quick, 30-Minute, Weeknight Meal, Easy Dinner, Fast Meal