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Beef and Vegetable Stir Fry Recipe

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4.1 from 13 reviews

This Beef and Vegetable Stir Fry is a quick and flavorful Asian-inspired dish featuring tender marinated flank steak and a vibrant mix of fresh vegetables, all cooked in a savory sauce. Perfect for a healthy weeknight dinner, it comes together in just 30 minutes and pairs beautifully with steamed jasmine rice.

Ingredients

Beef Marinade

  • 1 lb flank steak, sliced against the grain into 1/4-inch-thick, 2-inch-long strips
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Stir-Fry Sauce

  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 3/4 cup low-sodium beef broth, chicken broth, or water
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil

Vegetables and Aromatics

  • 4 cloves garlic, minced
  • 1-inch knob ginger, minced
  • 4 stalks green onion, sliced into 1-inch pieces, whites and green parts divided
  • 1 head broccoli, chopped
  • 1 carrot, thinly sliced
  • 1 bell pepper, thinly sliced
  • 6 shiitake mushrooms, stems removed and thinly sliced
  • 1/2 cup snow peas

For Serving

  • Steamed jasmine rice

Instructions

  1. Marinate the beef: Slice the flank steak against the grain into bite-sized strips about 2 inches long. In a mixing bowl, combine the steak with baking soda, cornstarch, oyster sauce, water, salt, and white pepper. Mix well and set aside to marinate for 15 minutes to tenderize and flavor the meat.
  2. Mix the stir-fry sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, beef broth, cornstarch, and sesame oil until well combined. Set aside.
  3. Cook the beef: Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the marinated beef in a single layer and cook for about 30 seconds on each side until just browned but not fully cooked through. Remove the beef from the pan and set aside.
  4. Stir-fry the vegetables: In the same wok or skillet, heat 2 tablespoons of oil over medium-high heat. Add minced garlic, ginger, and the white parts of green onions. Sauté for about 30 seconds until fragrant. Add broccoli, carrots, bell pepper, shiitake mushrooms, and snow peas. Stir-fry for 3 to 4 minutes, until vegetables are brightly colored and slightly tender but still crisp.
  5. Combine: Return the beef to the wok along with the green parts of the green onions and the prepared stir-fry sauce. Toss everything together and cook for 2 to 3 minutes, allowing the sauce to thicken and evenly coat the beef and vegetables.
  6. Serve: Immediately serve the stir-fry hot over steamed jasmine rice for a complete and satisfying meal.

Notes

  • Marinating the beef with baking soda helps tenderize it for a more tender final dish.
  • Be sure to slice the beef against the grain to ensure tenderness.
  • You can substitute flank steak with sirloin or skirt steak if preferred.
  • Adjust vegetables to your taste or what you have on hand—snap peas, baby corn, or bok choy work well.
  • Use low-sodium soy sauce and broth to control saltiness.
  • For a gluten-free option, substitute soy sauce with tamari and use gluten-free oyster sauce.

Find it online: https://recipeplenty.com/beef-and-vegetable-stir-fry-recipe/