SPREAD LOVE

Beef Stir Fry With Vegetables

A friendly, quick-to-read overview:
This Beef Stir Fry With Vegetables brings sizzling, savory beef together with crisp, colorful vegetables for a weeknight dinner that feels special without the fuss. Marinated strips of beef, a tongue-pleasing mix of aromatics and a touch of honey and sesame oil make a balanced sauce that clings to every bite. For a detailed reference and extra photos, see our complete beef stir-fry recipe page.

why make this recipe

Fast dinner: Ready in about 20–30 minutes from start to finish—perfect for busy evenings.
Balanced flavors: Sweet honey, nutty sesame oil, and savory soy-hoisin combine for depth without complicated steps.
Flexible and nutritious: Easily swap vegetables or serve over rice, noodles, or greens to suit your pantry and family.

Ingredients

1 lb (450g) beef (flank steak, sirloin, or ribeye), thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
2 tablespoons vegetable oil
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)
Steamed rice (optional, for serving)

Step-by-Step Guide to Making Beef Stir Fry With Vegetables

Prepare the beef:
- Trim any excess fat and slice the beef thinly against the grain. Thin slices cook quickly and stay tender; cutting against the grain shortens muscle fibers and improves bite.
- In a bowl, mix 2 tablespoons soy sauce and 1 tablespoon hoisin sauce. Add the sliced beef, toss to coat, and let it marinate while you prepare the vegetables. A 10–20 minute rest is sufficient for this quick stir-fry; longer (up to 1 hour) deepens the flavor.
Prep aromatics and vegetables:
- Mince the 2 garlic cloves and grate 1 teaspoon fresh ginger.
- Slice the bell pepper thinly, separate broccoli into small florets, julienne the carrot, and trim the snap peas.
- Arrange everything within easy reach—stir-frying at high heat moves fast, so mise en place keeps you from overcooking.
Heat the wok or skillet:
- Place a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. The oil should shimmer but not smoke excessively.
Stir-fry the beef:
- Add the marinated beef in a single layer—don’t overcrowd the pan. If necessary, do this in two batches. Stir-fry quickly until browned but not fully cooked through, about 1–2 minutes depending on thickness. Remove the beef and set aside.
Build the aromatic base:
- Reduce heat to medium-high if your pan is smoking. Add the minced garlic and grated ginger, stirring constantly for about 20–30 seconds until fragrant; avoid burning the garlic.
Cook the vegetables:
- Add the bell pepper, broccoli, carrot, and snap peas to the wok. Stir-fry, tossing frequently, until the vegetables are tender-crisp—usually 2–4 minutes. Broccoli should turn bright green and remain firm to the bite.
Finish with beef and sauce:
- Return the beef to the wok. Drizzle 1 tablespoon sesame oil and 1 tablespoon honey over the mixture. Toss to combine, letting the residual heat finish cooking the beef and warm the honey and sesame oil into a glossy coating. Taste and adjust seasoning with a pinch more soy sauce if needed.
Plate and garnish:
- Serve hot over steamed rice if desired. Garnish with chopped green onions and sprinkle with sesame seeds for crunch and presentation.

Directions (condensed quick reference)

Slice beef thinly against the grain.
Mix beef with soy sauce and hoisin sauce; let marinate.
Heat vegetable oil in a wok over high heat.
Stir-fry beef until browned; remove from wok.
Stir-fry garlic and ginger until fragrant.
Add bell pepper, broccoli, carrot, and snap peas; stir-fry until tender-crisp.
Return beef to the wok; add sesame oil and honey, mixing well.
Serve hot, garnished with green onions and sesame seeds over steamed rice if desired.

Best Way to Store Beef Stir Fry With Vegetables

Refrigerator: Store in an airtight container at 40°F (4°C) or below for 3–4 days.
Freezer: Freeze in a freezer-safe container at 0°F (-18°C) for up to 2 months; thaw in the refrigerator overnight before reheating.
Reheating temperature: Reheat thoroughly to at least 165°F (74°C) before serving to ensure food safety.

how to serve Beef Stir Fry With Vegetables

Over steamed white or brown rice to soak up the sauce and balance textures.
Toss with cooked noodles (udon, lo mein, or rice noodles) for a noodle stir-fry variation—add a splash of extra soy sauce and a teaspoon of sesame oil to revive the sauce.
Serve on a bed of baby spinach or mixed greens for a lighter, low-carb option—place warm stir-fry over greens to slightly wilt them.
Family-style: Set the stir-fry in a large bowl and offer accompaniments like chili oil, extra soy sauce, lime wedges, or toasted sesame seeds at the table.

tips to make Beef Stir Fry With Vegetables (Q&A style)
Q: How do I keep the beef tender?
A: Slice thinly against the grain and avoid overcooking—stir-fry quickly at high heat and remove beef from the wok as soon as it’s browned.

Q: Can I make this gluten-free?
A: Yes—use tamari or a certified gluten-free soy sauce and check that the hoisin sauce is gluten-free or substitute with a gluten-free alternative like a mix of miso and a little rice syrup.

Q: What if my wok smokes a lot?
A: Reduce the heat slightly and add ingredients in smaller batches. High-heat cooking is essential, but excessive smoke indicates oil is burning.

Q: How do I prevent soggy vegetables?
A: Cook vegetables on high heat, tossing often, and aim for tender-crisp rather than fully soft. Start with the densest vegetables (like broccoli and carrot) and add quicker-cooking ones later.

variation (if any)

Protein swaps:
- Chicken or turkey can replace beef—use boneless, thinly sliced breast or thigh and adjust cooking time until just cooked through.
Sauce swaps:
- For a spicier version, add 1–2 teaspoons chili paste (sambal oelek or gochujang) or a splash of Sriracha when you finish with honey and sesame oil.

Why this method works (brief explanation)
Using high heat and quick cooking locks in juices and preserves the bright colors and textures of the vegetables, while a short marinade gives the beef surface flavor without requiring long sit times—ideal for busy cooks who still want a high-quality result.

FAQs
Q: Can I use frozen vegetables?
A: Yes, but thaw and drain them well and pat dry to avoid excess moisture that can steam the vegetables and make them soggy.

Q: What cut of beef is best?
A: Flank steak, sirloin, or ribeye are all good choices—flank is lean and flavorful, sirloin is moderately tender, and ribeye is richer with more marbling for extra flavor.

Q: Can I prepare elements ahead of time?
A: Absolutely. Slice the beef and marinate it in the morning, and chop vegetables the night before. Store components separately in the refrigerator and combine for quick cooking at dinner time.

Which oil is best for stir-frying?

For high heat, choose oils with a high smoke point such as vegetable oil, canola, peanut, or grapeseed oil. Sesame oil is more for flavoring at the end rather than primary frying.

Are substitutions allowed for hoisin sauce?

If you don’t have hoisin, mix a tablespoon of soy sauce with 1/2 teaspoon of brown sugar and a dash of rice vinegar or miso for depth.

Troubleshooting common problems (bullet list)

Beef is tough: Slice thinner or against the grain; avoid overcooking.
Vegetables are limp: Increase heat and shorten cooking time; cook in batches if necessary.
Sauce is bland: Add a splash of soy sauce or a pinch of salt, and balance with a little acid (rice vinegar) or sweetness (honey) as needed.

Cooking timeline and pacing (helpful guide)

0–15 minutes: Slice beef, mix marinade, prep vegetables and aromatics.
15–25 minutes: Heat wok, stir-fry beef in batches, cook aromatics and vegetables.
25–30 minutes: Recombine beef and vegetables, finish with honey and sesame oil, garnish, and serve.

Notes on equipment

Wok vs skillet: A heavy-bottomed wok provides superior heat distribution and easier tossing, but a large cast-iron or stainless steel skillet works well—just ensure it gets hot enough.
Use a spatula or wooden spoon that allows quick tossing to encourage even cooking.

Nutrition snapshot (approximate per serving; depends on exact cuts and amounts)

Calories: ~350–450
Protein: ~30–35g
Carbs: ~15–25g (depending on rice)
Fat: ~15–20g

Pairing suggestions

Drinks: Light lager, crisp white wine (Sauvignon Blanc), or a jasmine tea complement the savory-sweet flavors.
Side dishes: Simple cucumber salad, steamed edamame with sea salt, or pickled vegetables cut through the richness.

Make-ahead and meal prep ideas

Double the vegetables and cook once to serve over rice for lunches throughout the week—keep sauce and rice separate until reheating to prevent sogginess.
Portion into microwave-safe containers; reheat on high until hot, stirring halfway through to ensure even heating.

Serving for a crowd

Increase quantities proportionally and cook beef in multiple smaller batches to avoid crowding the wok. Keep earlier batches warm in a low oven (200°F / 95°C) on a tray while finishing the rest.

Final plating tips

Arrange rice in a shallow bowl, mound the stir-fry on top, and sprinkle green onions and sesame seeds for contrast. Add a lime wedge on the side for brightness.

Conclusion

This Beef Stir Fry With Vegetables is a dependable, flavorful weeknight winner that balances speed, nutrition, and crowd-pleasing taste—perfect when you want restaurant-style results at home. For a different take with extra vegetables and bright flavors, see the Heavy-on-the-Veggies Beef and Vegetable Stir Fry, and for another quick method you can compare with this classic, check the Quick Beef Stir-Fry Recipe – Allrecipes.