This 30-minute Beef Stir Fry With Vegetables is a quick and tasty meal that brings together tender strips of beef and a colorful mix of fresh veggies all tossed in a delicious sauce. The crispness of the vegetables pairs so nicely with the savory beef, making it both satisfying and full of flavor without spending hours in the kitchen.
I love making this stir fry when I’m short on time but still want something homemade and healthy. It’s great because you can use whatever veggies you have on hand—like bell peppers, broccoli, or snap peas—and the beef cooks up super fast. One tip I always follow is to prep all the ingredients before starting to cook so everything comes together smoothly and stays hot and fresh.
My favorite way to enjoy this stir fry is over a bed of steamed rice or even some noodles. It feels like a warm, hearty meal but is ready in no time, which makes it perfect for busy weeknights. Plus, leftovers are great for lunch the next day, making this one a true winner in our house.
Key Ingredients & Substitutions
Beef: Sirloin or flank steak works best as they cook quickly and stay tender. If you can’t find them, skirt steak or even thinly sliced chicken breast are good alternatives.
Soy Sauce: It’s the heart of the sauce. Use low-sodium if you want a lighter salt taste. Tamari is a great gluten-free swap.
Oyster Sauce & Hoisin Sauce: Oyster sauce adds savory depth, while hoisin brings a bit of sweetness. You can skip hoisin or substitute with a touch of honey or maple syrup for a similar effect.
Vegetables: Bell peppers, broccoli, carrots, and snap peas offer nice color and texture. Feel free to swap or add mushrooms, zucchini, or baby corn depending on what you like or have available.
How Do I Get Tender Beef and Crisp Vegetables Every Time?
Balance timing is key when stir-frying to get beef tender while keeping veggies crisp. Here’s how I do it:
- Slice beef thin and against the grain for tenderness.
- Marinate beef briefly in soy sauce and sesame oil to add flavor and help tenderize.
- Cook beef in a hot pan quickly, just until browned, then remove so it doesn’t overcook.
- Stir-fry veggies after beef; they take a bit longer but still need to stay crisp-tender.
- Return beef to pan last with the sauce to warm through without toughening.
- If you want thicker sauce, use a cornstarch slurry but add it at the end to avoid clumps.
This process keeps beef juicy and veggies fresh with great flavor. Don’t rush the searing step, and prep everything beforehand for smooth cooking!
Equipment You’ll Need
- Large skillet or wok – I recommend this because it heats evenly and gives you plenty of space to toss everything quickly.
- Sharp knife – makes slicing the beef and vegetables thin and easy, which helps everything cook fast.
- Cutting board – a stable place to prep your ingredients without mess.
- Small bowl – for mixing sauces and marinating the beef.
- Measuring spoons – keeps your sauces just right so the dish isn’t too salty or bland.
- Spatula or tongs – for stirring and flipping the ingredients while cooking.
Flavor Variations & Add-Ins
- Replace beef with chicken, shrimp, or tofu for different protein options. They cook quickly and work well here.
- Add sliced mushrooms, zucchini, or baby corn for extra veggies and varied textures.
- Swap hoisin sauce with a splash of honey, brown sugar, or a dash of chili sauce to change the flavor profile.
- Finish with a squeeze of lime or a sprinkle of chopped cilantro for a fresh twist before serving.
30-minute Beef Stir Fry With Vegetables
Ingredients You’ll Need:
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for sweetness)
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for cooking)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup onion, thinly sliced
- 2 green onions, thinly sliced (for garnish)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
- Cooked white rice, for serving
- Sesame seeds, for garnish
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prepping ingredients and 15 minutes for cooking, making the total time around 30 minutes. It’s perfect for a quick weeknight dinner that’s full of flavor and healthy ingredients.
Step-by-Step Instructions:
1. Marinate the Beef:
In a medium bowl, mix the thinly sliced beef with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Let it soak in the flavors while you prepare the vegetables.
2. Prepare Vegetables and Sauce:
Slice your bell pepper, carrot, and onion thinly. Break the broccoli into small florets and trim the snap peas. In a small bowl, stir together the remaining soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil.
3. Cook the Beef:
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Quickly stir-fry the marinated beef until browned but not fully cooked, about 2-3 minutes. Remove the beef and set aside.
4. Stir-Fry the Vegetables:
Add the other tablespoon of vegetable oil to the pan. Toss in the minced garlic and ginger, cooking for about 30 seconds until fragrant. Add the onion, carrot, bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes until veggies are crisp yet tender.
5. Combine and Finish:
Return the beef to the pan. Pour in the sauce mixture and stir everything together. Cook for another 1-2 minutes until the beef is fully cooked and the sauce heats through. If you want a thicker sauce, gently stir in the cornstarch slurry and cook until thickened.
6. Serve and Garnish:
Taste and adjust the seasoning with salt or extra soy sauce if needed. Serve the stir fry hot over cooked white rice. Sprinkle with sliced green onions and sesame seeds for a final fresh touch.
Can I Use Frozen Beef for This Stir Fry?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before slicing and cooking. This ensures even cooking and the best texture.
How Can I Make This Stir Fry Vegetarian?
Simply replace the beef with firm tofu, tempeh, or your favorite plant-based protein. Press and cube the tofu, then stir-fry it until golden before adding the vegetables and sauce.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can marinate the beef and chop the vegetables a few hours ahead or the night before. When ready to cook, simply stir-fry as directed for a quick meal.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the sauce has thickened too much.
