How to Make the Perfect Beef and Vegetable Stir-Fry

Asian · Easy · 25 minutes min · 4 servings

gluten optionalcontains soy

A colorful and nutritious beef stir-fry packed with fresh vegetables and a tangy sauce.

Why this recipe works

This Beef and Vegetable Stir-Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 450 calories with 35g of protein, making it a balanced choice for any meal.

What you will need

This recipe uses 16 simple ingredients that you can find at any grocery store:

1 lb flank steak, sliced
1 cup broccoli florets
1 bell pepper sliced
1 carrot sliced
1 cup snap peas
2 tbsp canola oil
2 cloves garlic, minced
1 tbsp ginger, minced
1 3 tbsp soy sauce
1 2 tbsp oyster sauce
1 1 tbsp sesame oil
1 1 tsp black pepper
1 2 tbsp cornstarch
1 cup water
2 scallions chopped
1 tsp sesame seeds

Step by step instructions

Step 1: Prepare the Sauce

In a bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, water, and black pepper.

Step 2: Sauté the Beef

In a large skillet, heat canola oil over medium-high heat. Add sliced beef and cook until browned.

Step 3: Add Vegetables

Add garlic, ginger, and all vegetables to the skillet, stir-frying for about 5 minutes until slightly tender.

Step 4: Combine with Sauce

Pour the sauce over the beef and vegetables, stir well, and cook for an additional 2-3 minutes until thickened.

Step 5: Serve Hot

Garnish with scallions and sesame seeds before serving.

Easy substitutions

Missing an ingredient? Here are some swaps that work perfectly:

flank steak → sirloin
canola oil → olive oil
oyster sauce → hoisin sauce

Common mistakes to avoid

Watch out for these pitfalls that can affect your results:

Overcrowding the pan, which prevents proper stir-frying.
Not slicing the beef against the grain.
Using too much cornstarch, making the sauce too thick.

Nutrition facts

Per serving: 450 calories, 35g protein, 30g carbs, 20g fat, 5g fiber.

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