Quick Beef and Veggie Stir Fry Recipe

BySarah
Jump to Recipe· 4.6 from 38 reviews

Let me tell you about my absolute favorite Quick Beef and Veggie Stir Fry Recipe that’s perfect when you want something satisfying on the table fast—without sacrificing flavor. This stir fry is packed with tender, marinated beef and vibrant vegetables that come together in a delicious sauce that tastes way more complex than it is. Stick with me, and I’ll share everything you need to nail this dish every time, plus some cool tweaks and tips I’ve picked up along the way!

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Why This Recipe Works

  • Simple Ingredients: Uses kitchen staples you likely have on hand, making it a breeze to throw together.
  • Balanced Flavors: The sweet-salty sauce with garlic and ginger adds depth without overpowering the fresh veggies.
  • Quick Cooking: Searing beef in batches prevents steaming, keeping it tender and flavorful.
  • Versatility: You can swap veggies or tweak seasonings to match your mood or pantry.
Quick Beef and Veggie Stir Fry, Beef and Veggie Stir Fry, Easy Beef Stir Fry, Fast Stir Fry Recipes, Healthy Beef Stir Fry - A round black frying pan filled with a colorful stir-fry dish sits on a white marbled surface. The stir-fry has several layers: dark brown cooked beef slices scattered evenly, bright green broccoli florets and snap peas spread throughout, thin orange carrot sticks sprinkled all over, and red bell pepper strips adding contrast. White sesame seeds are sprinkled on top, adding texture. Around the pan, there is a small white bowl of chopped green onions on a blue cloth, a white bowl of rice, and white utensils near a white plate with blue petal patterns holding a small serving of the stir-fry. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Quick Beef and Veggie Stir Fry Recipe plays a role—from tender flank steak to crisp vegetables and a sauce that ties it all together. It’s a smart idea to pick the freshest veggies you can find and to slice the beef properly for the best bite.

Quick Beef and Veggie Stir Fry, Beef and Veggie Stir Fry, Easy Beef Stir Fry, Fast Stir Fry Recipes, Healthy Beef Stir Fry - Flat lay of fresh raw flank steak sliced into thin strips, a small white ceramic bowl of light brown sugar, a small white ceramic bowl of golden toasted sesame seeds, a small white ceramic bowl of light brown cornstarch powder, a small white ceramic bowl of dark soy sauce, bright green broccoli florets, vibrant orange shredded carrots, crisp green snow peas, a sliced glossy red bell pepper, fresh green onion slices with white and green parts, a small white ceramic bowl of warm golden vegetable oil, a small white ceramic bowl of pale beige garlic powder, and a small white ceramic bowl of finely ground light brown ginger root, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flank steak: This cut is lean, beefy, and perfect thinly sliced against the grain for tenderness.
  • Soy sauce: Both for marinating and the sauce, providing umami and saltiness.
  • Cornstarch: Helps create a light coating on the beef to seal in juices while giving a silky sauce texture.
  • Vegetable oil: High smoke point oil ideal for searing the beef quickly at high heat.
  • Broccoli florets: Offer crunch and a fresh bite, plus they cook quickly.
  • Shredded carrots: Add sweetness and color, easy to cook just tender-crisp.
  • Snow peas: Provide freshness and snap, giving the stir fry a balanced texture.
  • Red bell pepper: Brightens the dish with color and a mild, sweet flavor.
  • Green onion: Adds a sharp, fresh finish with a bit of bite.
  • Brown sugar: Gives the sauce a rich, mellow sweetness that balances the saltiness.
  • Garlic powder and ground ginger (or fresh ginger): Classic aromatics that give the sauce warmth and zing.
  • Sesame seeds (toasted): A fragrant touch adding nuttiness and texture to the finished dish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with stir fry recipes depending on seasonality and what’s in my fridge. Don’t be shy about swapping the veggies or adjusting the sauce to make this Quick Beef and Veggie Stir Fry Recipe truly yours.

  • Vegetable Swaps: When I’m short on broccoli, I toss in zucchini or bok choy—it all works beautifully!
  • Heat Factor: If you like spice, I sometimes add a dash of chili flakes or a splash of Sriracha to the sauce.
  • Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free without losing that classic umami punch.
  • Extra Crunch: Throw in some chopped water chestnuts or sliced almonds for more texture.

Step-by-Step: How I Make Quick Beef and Veggie Stir Fry Recipe

Step 1: Slice and Marinate the Beef

First up, cut the flank steak against the grain into thin strips about ½-inch thick and 2 inches long—this keeps your beef tender and easy to chew. Next, toss those strips into a bag or bowl with 2 tablespoons soy sauce and 2 tablespoons cornstarch. This light marinade not only seasons the beef but also helps create a lovely velvety coating when cooked. Let it sit at room temp for at least 30 minutes—I’ve found this really improves the texture.

Step 2: Prepare the Vegetables and Sauce

While the beef marinates, get your veggies ready. Chop the broccoli into bite-sized florets, shred your carrots, slice the snow peas and red bell pepper, and slice the green onions. Whisk together the sauce ingredients—soy sauce, brown sugar, garlic powder, and ginger—until the sugar is dissolved. This blend gives you the perfect balance of sweet, salty, and aromatic flavors.

Step 3: Sear the Beef in Batches

Heat up 2 tablespoons of vegetable oil in a deep skillet or wok over high heat until it starts shimmering. Don’t crowd the pan—add half the beef strips and stir-fry for about 3 minutes until nicely browned. Remove them to a plate and repeat with the remaining beef. This method ensures you get that gorgeous sear and don’t end up steaming your meat, which can make it tough.

Step 4: Stir-Fry the Veggies

With the beef off to the side, toss your broccoli, carrots, snow peas, and red pepper into the same hot skillet. Stir-fry them quickly for about 2 minutes so they stay tender-crisp and vibrant. This step keeps everything fresh and full of texture, which I always love in a stir fry.

Step 5: Bring It All Together

Return the beef to the skillet with the veggies, pour in the sauce, and stir everything together over medium heat just until warm and the sauce thickens nicely—usually less than 2 minutes. Finally, sprinkle with sliced green onions and toasted sesame seeds before serving. That finishing touch adds such a lovely flavor and crunch.

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Pro Tips for Making Quick Beef and Veggie Stir Fry Recipe

  • Slice Thinly and Against the Grain: This little trick makes all the difference in tenderness—I learned it the hard way after a chewy first attempt!
  • Don’t Crowd the Pan: Cooking beef in batches keeps the sear nice and caramelized instead of boiled.
  • Toast Sesame Seeds Gently: I always toast mine in a dry skillet over medium heat while watching closely so they don’t burn, for maximum aroma and crunch.
  • Balance the Sauce: If it tastes salty, a splash of vinegar calms the flavors beautifully—trust me, it saved me once!

How to Serve Quick Beef and Veggie Stir Fry Recipe

Quick Beef and Veggie Stir Fry, Beef and Veggie Stir Fry, Easy Beef Stir Fry, Fast Stir Fry Recipes, Healthy Beef Stir Fry - A white plate with a blue teardrop pattern around the edge holds a dish with two main layers: on the left side, there is a thick layer of steamed white rice with a fluffy texture, and on the right side, there is a colorful mix of stir-fried beef pieces that are brown and slightly glossy, mixed with bright green broccoli florets, snap peas, thin orange carrot strips, and slices of red bell pepper. The stir-fry is topped with small white sesame seeds and garnished with chopped green onions. The plate is set on a white marbled surface with a white fork and knife beside it. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of finishing with plenty of fresh green onions and a sprinkle of toasted sesame seeds—they add that beautiful color contrast and an extra layer of flavor that just feels fancy but is so easy to do.

Side Dishes

This stir fry is perfect over steamed jasmine rice or noodles—like egg noodles or even soba. Sometimes I serve it with cauliflower rice for a lighter spin. A simple cucumber salad or pickled veggies on the side adds a refreshing crunch to the meal.

Creative Ways to Present

For special dinner nights, I like serving this stir fry in vibrant bowls topped with a little extra chopped cilantro or fresh chili slices for color and a bit of kick. It’s also lovely wrapped in lettuce leaves for a fun, hand-held take.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers and keep them in the fridge for up to 3-4 days. It reheats well in the microwave—just cover loosely to keep those veggies crisp and beef tender.

Freezing

Though I prefer fresh stir fry, you can freeze this dish in freezer-safe containers. To reheat, thaw overnight in the fridge and warm gently on the stove for best texture retention.

Reheating

I always reheat leftovers quickly over medium heat in a skillet with a splash of water or broth to revive the veggies’ crispness and keep the beef moist. Avoid microwaving too long to stop it from drying out.

FAQs

  1. Can I use a different cut of beef for this stir fry?

    Absolutely! If flank steak is hard to find, skirt steak or sirloin steak are great substitutes. Just be sure to slice thinly against the grain for tenderness. The cooking method stays the same.

  2. What if I don’t have brown sugar for the sauce?

    No worries—white sugar works just fine. The brown sugar gives a bit more depth and a caramel undertone but the sweetness is what counts, and white sugar delivers that.

  3. Is the dish too salty with all that soy sauce?

    If you find it a bit salty, a quick fix is to add about a teaspoon of vinegar to the sauce—it balances things nicely. Or use low-sodium soy sauce to keep saltiness in check.

  4. Do I have to toast sesame seeds?

    Toasting sesame seeds isn’t absolutely required, but it really amps up the flavor. To toast, heat seeds over medium heat in a dry pan for 3-5 minutes until golden, stirring often to avoid burning. Freshly toasted seeds add a lovely nuttiness and crunch.

Final Thoughts

This Quick Beef and Veggie Stir Fry Recipe is the kind of meal I turn to when I want something quick, comforting, and full of flavor without fuss. It’s straightforward but totally satisfying, and every time I make it, I’m reminded how simple ingredients treated right can shine so brightly. I hope you’ll give it a try soon—you’ve got the know-how, now it’s time to enjoy that delicious stir fry in your own kitchen!

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Quick Beef and Veggie Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 38 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Asian
Print Recipe

Description

This Beef Stir Fry recipe features thinly sliced flank steak cooked with vibrant vegetables in a flavorful soy-based sauce, finished with toasted sesame seeds and green onions for a perfect quick and healthy dinner served over rice or noodles.

Ingredients

Beef and Marinade

  • 1 pound flank steak
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

Vegetables

  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup snow peas
  • 1 red bell pepper, sliced
  • 1 green onion, sliced

Sauce

  • ½ cup soy sauce
  • 3 tablespoons light brown sugar
  • ½ teaspoon garlic powder
  • 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
  • 2 tablespoons toasted sesame seeds

Instructions

  1. Marinate the Beef: Cut the flank steak thinly across the grain into strips no more than ½ inch thick and about 2 inches long. Place the beef in a freezer bag or medium bowl, add 2 tablespoons soy sauce and 2 tablespoons cornstarch, stir to coat, and marinate at room temperature for at least 30 minutes.
  2. Prepare Vegetables: While the beef marinates, prepare the broccoli florets, shredded carrots, snow peas, red bell pepper slices, and slice the green onion. Set all vegetables aside.
  3. Make the Sauce: In a small bowl, whisk together ½ cup soy sauce, 3 tablespoons light brown sugar, ½ teaspoon garlic powder, and 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger. Set the sauce aside.
  4. Cook the Beef: Heat 2 tablespoons vegetable oil in a large deep skillet or wok over high heat. Add half of the marinated beef to the skillet and fry for 3 minutes until seared. Remove the beef from the skillet, then fry the other half for another 3 minutes. Remove from the skillet and set aside. Avoid overcrowding to ensure proper searing.
  5. Cook the Vegetables: Add the broccoli, carrots, snow peas, and red bell pepper (all except green onions) to the hot skillet and stir-fry for 2 minutes until just tender but still crisp.
  6. Combine Everything: Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir well, cooking just until heated through and the sauce thickens slightly.
  7. Finish and Serve: Sprinkle the sliced green onions and toasted sesame seeds over the top. Serve the stir fry hot over cooked rice or noodles.

Notes

  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat well in the microwave.
  • If flank steak is unavailable, skirt steak or sirloin steak are good substitutes.
  • Other vegetables that work well include mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage.
  • If the dish tastes too salty due to soy sauce, add a teaspoon of vinegar to balance the flavor or use low sodium soy sauce.
  • White sugar can replace brown sugar if needed for the sauce.
  • Toasting sesame seeds enhances flavor; toast them in a dry skillet over medium heat for 3 to 5 minutes, watching carefully to avoid burning. They should turn golden or medium brown.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 8 g
  • Sodium: 900 mg
  • Fat: 15 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 70 mg

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