Description
This Beef Stir Fry with Vegetables is a quick and flavorful 30-minute meal featuring tender sliced beef, crisp vegetables, and a savory-sweet sauce made with soy, hoisin, sesame oil, and honey. Perfectly seared beef combined with vibrant bell peppers, broccoli, carrots, and snap peas creates a balanced, healthy dish that’s both satisfying and easy to prepare. Served over steamed rice or enjoyed on its own, this stir fry is a delicious weeknight dinner option full of texture and bold flavors.
Ingredients
Scale
Beef and Marinade
- 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
Vegetables
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup snap peas, ends trimmed
Cooking Oil and Garnish
- 2 tablespoons vegetable oil (for stir frying)
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Optional Serving
- Steamed rice
Instructions
- Prepare the Beef: Thinly slice the beef against the grain to ensure tenderness. For extra flavor, marinate the beef in soy sauce, minced garlic, and grated ginger for 15 to 30 minutes if time permits.
- Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Set this sauce mixture aside.
- Heat the Pan: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. When hot, add the beef in a single layer. Let it sear without stirring for 2 to 3 minutes so it forms a crispy crust on one side. Then remove the beef from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the same pan. Toss in the carrots, bell pepper, and broccoli florets. Stir-fry them for 3 to 5 minutes until they become tender yet still crisp.
- Add the Snap Peas: Incorporate the snap peas into the pan and continue stir-frying for 2 to 3 more minutes to maintain their crunch.
- Combine the Beef and Sauce: Return the seared beef to the pan along with the prepared sauce. Stir everything together thoroughly to coat the beef and vegetables evenly. Cook for an additional 1 to 2 minutes to allow the sauce to thicken slightly and flavors to meld.
- Serve: Remove the stir fry from heat. Garnish with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or enjoy on its own.
Notes
- Marinating the beef improves flavor and tenderness but can be skipped if short on time.
- Use a wok or large skillet for even, high-heat cooking essential to good stir fry.
- You can substitute vegetables based on what you have on hand, such as snap peas with green beans or bell pepper with zucchini.
- Adjust the sauce ingredients (honey or hoisin) to your preferred sweetness and saltiness.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- This dish is best eaten immediately to enjoy the crispness of the vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Keywords: Beef stir fry, quick dinner, stir fry vegetables, Asian beef recipe, easy beef stir fry, weeknight meal