Description
Easy Beef Stir Fry with Vegetables is an easy, healthy, and versatile dish that’s perfect for busy weeknights. Tender beef, vibrant vegetables, and a savory-sweet sauce come together in just 30 minutes.
Ingredients
- 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, for stir frying
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup snap peas, ends trimmed
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Steamed rice (optional, for serving)
Instructions
1. Thinly slice the beef against the grain. If time allows, marinate the beef in soy sauce, garlic, and ginger for 15–30 minutes for more flavor.
2. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger. Set aside.
3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes without stirring. Remove and set aside.
4. In the same pan, add the remaining tablespoon of vegetable oil. Add carrots, bell pepper, and broccoli. Stir-fry for 3–5 minutes until vegetables are crisp-tender.
5. Add the snap peas and stir-fry for another 2–3 minutes.
6. Return the beef to the pan along with the sauce. Stir to coat everything evenly and cook for 1–2 more minutes until the sauce thickens slightly.
7. Remove from heat and garnish with green onions and sesame seeds, if desired. Serve over steamed rice or enjoy as is.
Notes
To save time, prep all vegetables in advance and use pre-sliced beef if available.
Swap in other veggies like mushrooms, zucchini, or baby corn depending on what you have on hand.
For a gluten-free version, use tamari instead of soy sauce and ensure hoisin is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 375
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg