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Beef and Vegetable Stir Fry (Step-by-Step Recipe Guide)

Beef and Vegetable Stir Fry served over rice
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This Beef and Vegetable Stir Fry is packed with strips of tender beef, vibrant and colorful vegetables, and a flavorful Asian-inspired sauce. It’s perfect for meal prep or easy weeknight dinners. Serve it over rice or noodles for a hearty and wholesome dish the whole family will love!

Ingredients

Scale
  • For the flank steak:
  • 1 – 1 1/2 lb. flank steak (sliced thinly against the grain 1/4 inch thickness)
  • 2 Tbsp. water
  • 2 tsp. cornstarch
  • 2 tsp. soy sauce
  • 2 tsp. Shaoxing wine (optional)
  • 1 tsp. sesame oil
  • 1 tsp. vegetable oil
  • 1/8 tsp. baking soda (up to 1/4 tsp. for 1 1/2 lb. meat)
  • For the sauce:
  • ½ cup chicken broth (or water)
  • ½ cup soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 2 tbsp. sugar (or honey)
  • 1 tsp. minced garlic
  • 1 tsp. ginger (minced, or use the ginger paste)
  • 1 Tbsp. cornstarch
  • chili flakes (optional)
  • For the stir fry:
  • vegetable oil (or grapeseed oil)
  • 1 tsp. garlic (minced)
  • 1 tsp. ginger (minced)
  • 1 large head broccoli (chopped into pieces)
  • 1 cup snap peas
  • 1 large carrot (peeled and sliced in rounds or julienned)
  • 1 red bell pepper (seeded and diced)
  • 5 green onions (cut into 1 inch segments – green parts only)
  • For serving:
  • more green onions (for garnish)
  • cooked white rice or noodles

Instructions

1. Prep the flank steak: add the sliced flank steak, baking soda, and water to a bowl and mix with hands until water is absorbed. Add remaining ingredients and mix well. Set aside to marinate for at least 30 minutes at room temperature, or you can cover and refrigerate overnight.

2. Make the sauce: Whisk together all the sauce ingredients in a measuring cup. Set aside.

3. Cook beef in batches: heat a wok over high heat. Once hot, add about 1 Tbsp. oil. Sear the beef for about 2 minutes each side without stirring for a good sear. Transfer the beef to another bowl or plate and repeat for remaining beef, adding oil as needed.

4. Add veggies: working over medium-high heat, add a touch more oil to the wok then add in the garlic, ginger, chopped vegetables and green onions. Cook for a few minutes until the vegetables are vibrant and slightly tender. Deglaze with Shaoxing wine if needed.

5. Add beef & sauce: return the beef to the wok along with the sauce. Stir occasionally and cook for 5–7 minutes until the sauce thickens and coats the stir fry. Adjust seasoning as needed.

6. Plate & serve: serve the stir fry hot over cooked rice or noodles. Garnish with chopped green onions and enjoy!

Notes

Switch up the veg: Add different vegetables based on preference or availability.

Storage: Store in airtight containers in the refrigerator for 3–4 days.

Shaoxing wine substitutes: Mirin, cooking sake, or dry sherry work well.

Beef options: flank steak, skirt steak, rump, tenderloin, and sirloin are all great choices.

Nutrition

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