Beef Stir Fry with Vegetables in 30 Minutes Recipe
A quick and flavorful Beef Stir Fry with Vegetables recipe that comes together in just 30 minutes. Tender sliced beef is seared and combined with crisp, colorful vegetables in a savory soy-hoisin sauce, garnished with green onions and sesame seeds. Perfect for a healthy and satisfying weeknight dinner served over steamed rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Beef and Marinade
- 1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 2 garlic cloves, minced (divided: part for marinade and part for sauce)
- 1 teaspoon fresh ginger, grated (divided: part for marinade and part for sauce)
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
Vegetables
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- ½ cup snap peas, ends trimmed
Other
- 2 tablespoons vegetable oil (for stir-frying, divided)
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Steamed rice (optional, for serving)
Instructions
- Prepare the Beef: Thinly slice the beef against the grain to ensure tenderness. For enhanced flavor, marinate the sliced beef in 2 tablespoons soy sauce, minced garlic, and grated ginger for 15–30 minutes if time permits.
- Make the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon honey, minced garlic, and grated ginger. Set this sauce mixture aside.
- Heat the Pan: Warm 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until hot. Add the beef in a single layer without crowding. Let it sear undisturbed for 2-3 minutes to develop a crispy crust, then remove the beef from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add carrots, bell pepper, and broccoli florets. Stir-fry these vegetables for 3-5 minutes until they are tender-crisp.
- Add the Snap Peas: Add snap peas to the vegetables and continue stir-frying for an additional 2-3 minutes, maintaining a crisp texture.
- Combine the Beef and Sauce: Return the seared beef to the pan with the vegetables. Pour in the prepared sauce and stir well to coat all ingredients evenly. Cook for 1-2 more minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- Serve: Remove from heat. Garnish with chopped green onions and sesame seeds if desired. Serve over steamed rice or enjoy as is.
Notes
- This recipe can be customized with your favorite vegetables such as mushrooms, zucchini, or baby corn.
- For extra heat, add chili flakes or a dash of sriracha to the sauce.
- If you prefer, substitute beef with chicken or tofu for a different protein option.
- Ensure to slice the beef thinly against the grain for the most tender results.
- Leftovers refrigerate well for up to 2 days and reheat gently in a pan.
- Made this recipe? Drop a photo in the comments below and get featured in the ‘Made By You’ gallery on this post!
Keywords: beef stir fry, quick stir fry recipe, easy Asian dinner, 30-minute meal, healthy beef recipe, stir fry vegetables