Description
This quick and flavorful Beef Stir Fry with Vegetables is a perfect 30-minute meal that combines tender slices of beef with crunchy bell peppers, broccoli, carrots, and snap peas, all tossed in a savory homemade sauce. Garnished with green onions and optional sesame seeds, this dish is great served over steamed rice for a balanced and satisfying dinner.
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 (can be included from above)
- 1 teaspoon fresh ginger, grated (can be included from above)
Vegetables and Garnishes
- 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)
- 2 tablespoons vegetable oil (for stir frying)
Serving
- Steamed rice (optional, for serving)
Instructions
- Prepare the Beef: Thinly slice the beef against the grain to keep it tender. For enhanced flavor, marinate the beef with soy sauce, minced garlic, and grated ginger for 15 to 30 minutes before cooking.
- Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, minced garlic, and grated ginger until well combined. Set this sauce mixture aside for later use.
- Heat the Pan: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the beef slices in a single layer. Let them sear undisturbed for 2 to 3 minutes to develop a crispy crust, then remove the beef from the pan and set aside.
- Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the pan. Toss in the carrots, bell pepper, and broccoli. Stir-fry these vegetables for approximately 3 to 5 minutes, until they become tender yet retain a pleasant crispness.
- Add the Snap Peas: Introduce the trimmed snap peas to the pan and continue stir-frying for an additional 2 to 3 minutes to keep them crisp and vibrant.
- Combine the Beef and Sauce: Return the seared beef to the pan, pour the prepared sauce over the contents, and stir well to ensure even coating. Allow the mixture to cook for another 1 to 2 minutes so the sauce thickens slightly and flavors meld together.
- Serve: Remove the stir fry from heat. Garnish with chopped green onions and sprinkle sesame seeds on top, if desired. Serve the beef stir fry hot, over steamed rice or enjoy on its own for a wholesome meal.
Notes
- Marinating the beef is optional but recommended for deeper flavor and tenderness.
- Use a wok or a large skillet to have enough space for stir-frying evenly.
- Adjust the vegetables according to seasonal availability or personal preference.
- To make this dish gluten-free, replace soy sauce with tamari or gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Try adding chili flakes or fresh chili for a spicy variation.
- For a lower sodium option, reduce soy sauce and hoisin sauce amount or use low sodium versions.
- Serve immediately for the best texture and flavor.
- Drop a photo in the comments below and get featured in the “Made By You” gallery on the post!
Keywords: beef stir fry, quick beef recipe, stir fry vegetables, Asian beef recipe, easy dinner, healthy stir fry