Name: Quick & Easy Beef Vegetable Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (or skirt steak / flat iron steak / hanger steak), sliced against the grain into 1/4-inch thick pieces; 1/2 tsp baking soda; 1 tbsp vegetable oil (or any neutral oil); 1 tbsp cornstarch (or potato starch / tapioca starch); 1 tsp regular soy sauce (or light soy sauce); 1/4 cup water (cold or room temp.); 3 garlic cloves (minced); 2 cups broccoli florets; 3/4 cup red bell pepper (diced); 1/2 cup carrots (sliced into 1/4“ thick rounds); 1/2 small onion (diced); 1 tbsp oyster sauce (or vegetarian stir-fry sauce); 1 tbsp regular soy sauce (or light soy sauce); 1/2 tbsp dark soy sauce; 1 tbsp Shaoxing cooking wine (or dry sherry / dry white wine / chicken stock); 1 tbsp white granulated sugar (or cane sugar); 1 tbsp cornstarch (or potato starch / tapioca starch); 1/2 cup water (cold or room temp.); 1 tsp sesame oil; 1 tbsp vegetable oil (or any neutral oil) for frying beef and vegetables

Jump to Recipe· 4.1 from 15 reviews

If you’re searching for a dish that’s both flavorful and speedy, you’ll fall in love with this Quick & Easy Beef Vegetable Stir-Fry Recipe. It’s the perfect weeknight savior that combines tender, savory beef with crisp, vibrant vegetables, all tossed together with a luscious sauce that hits every note—salty, sweet, and umami-packed. This recipe is not only quick but also incredibly flexible, relying on simple ingredients that come together in under 30 minutes to create a hearty, colorful plate that feels homemade and special. Trust me, once you try this stir-fry, it’ll become a staple in your dinner rotation.

Ingredients You’ll Need

The image shows clear glass bowls arranged on a white marbled surface, each holding different ingredients. On the left, two large bowls hold thin red strips of meat and fresh green broccoli florets. Next to them, a smaller bowl contains bright red bell pepper pieces. Surrounding these are smaller bowls with finely chopped garlic, chopped white onion, and sliced orange carrots. Several tiny bowls hold dark and light sauces, a pale yellow vinegar-like liquid, white sugar, and white starch powders. The ingredients are neatly spaced in rows and columns with clear visibility of their colors and textures. No utensils or human presence appear in the image. photo taken with an iphone --ar 4:5 --v 7

These ingredients keep things straightforward yet outstanding, giving you a perfect balance of texture, flavor, and nutrition. Each component plays a key role from the tender beef slices to the bright veggies and that luscious sauce that binds everything together.

Flank steak: Thinly sliced against the grain for tenderness and quick cooking.
Broccoli florets: They add a fresh crunch and vibrant green color.
Red bell pepper: Provides sweetness and a striking red hue to brighten the dish.
Carrots: Thinly sliced for a subtle sweetness and hearty bite.
Onion: Adds aromatic depth and slight sharpness when sautéed.
Vegetable oil: A neutral base for frying that lets the ingredients shine.
Water: Helps steam the veggies for perfect tenderness.
Cornstarch: For thickening the sauce into a glossy coating.
Soy sauce (regular or light): The salty foundation that amplifies all the flavors.
Baking soda: Tenderizes the beef to keep every bite juicy.
Garlic cloves: Minced to infuse the stir-fry with rich aroma and flavor.
Oyster sauce (or vegetarian stir-fry sauce): Adds umami depth and a slightly sweet edge.
Dark soy sauce: Gives a touch of color and deeper soy flavor complexity.
Shaoxing Cooking Wine (or substitute): Brings fragrant brightness and a subtle acidity.
White granulated sugar: Balances the savory elements with mild sweetness.
Sesame oil: Just a little in the end for a nutty, aromatic finish.

How to Make Quick & Easy Beef Vegetable Stir-Fry Recipe

Step 1: Prepare and Marinate the Beef

Begin by thinly slicing the flank steak against the grain at about a 45-degree angle—this technique is crucial for making the meat tender and easy to chew. Toss it into a large bowl and add the marinade ingredients including soy sauce, baking soda, and cornstarch. Let it rest for 20 to 25 minutes. This step really unlocks tenderness and ensures the beef soaks up all those wonderful flavors that make this stir-fry shine.

Step 2: Mix the Stir-Fry Sauce

While the beef is marinating, whisk together the sauce components in a small bowl. This blend of oyster sauce, soy sauces, Shaoxing wine, sugar, and cornstarch will later create that irresistible sticky glaze that clings to the beef and vegetables. Preparing the sauce ahead makes the cooking process smoother and keeps things moving quickly.

Step 3: Cook the Beef

Heat a tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, spread the marinated beef slices in a single layer and sear for 2 to 3 minutes until just cooked and developing a light brown edge. Avoid overcrowding so the beef properly browns instead of steaming. Then, remove the beef to a plate and set it aside. This quick cook locks in juices and builds a savory crust vital for balanced flavor.

Step 4: Stir-Fry the Vegetables

Reduce the heat to medium, add a bit more vegetable oil, then toss in the diced onion, broccoli florets, carrot rounds, and red bell pepper. Pour in a splash of water to help create steam, which gently cooks the vegetables while preserving their bright colors and crunch. Stir-fry for about one minute until the water evaporates but the veggies remain vibrant and just tender.

Step 5: Combine and Finish Cooking

Pour the prepared stir-fry sauce into the pan, simmering gently until it thickens just enough to coat the vegetables beautifully. Return the cooked beef to the pan and toss everything together to ensure each piece of beef and vegetable is thoroughly coated in the glossy sauce. A final drizzle of sesame oil adds a fragrant finish that will truly impress your taste buds!

How to Serve Quick & Easy Beef Vegetable Stir-Fry Recipe

This image shows a black wok filled with a colorful stir-fry. Inside, there are dark brown strips of cooked meat mixed with thick bright green broccoli florets, few thick slices of orange carrots, and large pieces of red bell pepper. The vegetables and meat are coated in a shiny brown sauce. The wok rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle with freshly chopped green onions or toasted sesame seeds to add a subtle crunch and a pop of green that brightens up the plate. A few slices of fresh chili or a wedge of lime on the side can also elevate the stir-fry with extra layers of heat or acidity, depending on your mood.

Side Dishes

This beef vegetable stir-fry pairs perfectly with steamed jasmine rice or fragrant brown rice to soak up every last drop of that delicious sauce. For a low-carb option, try serving it over cauliflower rice or alongside some garlic noodles for an extra touch of comfort.

Creative Ways to Present

For a fun twist, serve the stir-fry inside butter lettuce cups or over a bed of lightly toasted quinoa to add texture and visual appeal. You can also toss the stir-fry with cooked rice noodles and garnish with chopped peanuts and fresh cilantro for an Asian-inspired noodle bowl variation.

Make Ahead and Storage

Storing Leftovers

Place any leftover stir-fry in an airtight container and refrigerate for up to 3 days. It’s best to store the beef and vegetables along with a little of the sauce to keep everything moist and flavorful.

Freezing

This dish freezes well, too. Transfer cooled stir-fry into a freezer-safe container and freeze for up to 2 months. Be sure to thaw it overnight in the fridge before reheating to maintain the best texture for both vegetables and beef.

Reheating

Gently reheat leftovers in a skillet over medium heat. Add a splash of water or broth and cover to steam the stir-fry for a few minutes, which helps prevent the beef from drying out while warming the vegetables evenly.

FAQs

Can I use other cuts of beef besides flank steak?

Absolutely! Skirt steak, flat iron, or hanger steak all work wonderfully in this recipe because they are similar in texture and cook quickly. Just make sure to slice against the grain for tenderness.

What if I don’t have oyster sauce?

If oyster sauce isn’t on hand or if you prefer a vegetarian option, you can substitute with vegetarian stir-fry sauce or even hoisin sauce for a slightly different, but still delicious flavor.

Can I make this dish spicy?

Definitely! Add sliced fresh chili, crushed red pepper flakes, or a dash of chili garlic sauce when cooking the vegetables for a nice kick of heat that complements the savory sauce.

How can I keep the vegetables crisp?

To maintain that perfect crisp-tender texture, avoid overcooking and use the water to steam the veggies just briefly. Cooking over medium heat and a quick stir-fry motion will help preserve their crunch and vibrant colors.

Is there a gluten-free option for this recipe?

Yes! Simply swap out regular soy sauce for tamari or another gluten-free soy sauce alternative. Also, check your oyster sauce or vegetarian stir-fry sauce labels to ensure they’re gluten-free.

Final Thoughts

This Quick & Easy Beef Vegetable Stir-Fry Recipe is a genuine game-changer for busy nights when you want something nourishing, colorful, and absolutely delicious without fuss. It’s a dish that’s as vibrant on the plate as it is on the palate, and I can’t wait for you to make it your own and share it with those you love. Dive in and enjoy every bite!