Quick Beef Vegetable Stir Fry Minutes

Craving a satisfying meal that’s ready in a flash? This Quick Beef Vegetable Stir Fry is your answer to busy weeknights! Packed with tender beef, vibrant veggies, and a savory sauce, you’ll have a restaurant-quality dish on your table in under 30 minutes.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp soy sauce (for beef marinade)
• 1 tsp cornstarch (for beef marinade)
• 1 tbsp vegetable oil or peanut oil, plus more for stir-frying
• 1 head broccoli, cut into florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas
• 2 carrots, peeled and thinly sliced or julienned
• 4 oz mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated
• For the Stir-Fry Sauce:
• 1/4 cup soy sauce
• 1 tbsp oyster sauce (optional, for richer flavor)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1/2 cup water or beef broth
• For Serving:
• Cooked rice or noodles
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. Prepare Beef: In a medium bowl, combine the thinly sliced beef with 2 tbsp soy sauce and 1 tsp cornstarch. Toss to coat and set aside while you prepare the vegetables and sauce.
2. Make Sauce: In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce (if using), rice vinegar, brown sugar, sesame oil, 1 tbsp cornstarch, and water or beef broth until smooth. Set aside.
3. Stir-fry Beef: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes until browned and mostly cooked through. Remove beef from the wok and set aside.
4. Stir-fry Vegetables: Add a little more oil to the wok if needed. Add broccoli florets and carrots. Stir-fry for 3-4 minutes until slightly tender-crisp.
5. Add Remaining Veggies: Add bell peppers, snap peas, mushrooms (if using), minced garlic, and grated ginger to the wok. Stir-fry for another 2-3 minutes until vegetables are vibrant and tender-crisp.
6. Combine & Sauce: Return the cooked beef to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (cornstarch settles) and pour it over the beef and vegetables.
7. Thicken & Serve: Stir continuously for 1-2 minutes as the sauce thickens and coats all ingredients. Remove from heat immediately. Serve hot over cooked rice or noodles, garnished with sesame seeds and green onions if desired.