Quick and easy Beef and Vegetable Stir Fry that’s full of flavor and ready in about 30 minutes. Serve it over rice or noodles for a simple, satisfying weeknight dinner.
This stir fry takes roughly as long to make as it does to cook rice. Start the rice, then prepare the stir fry so everything finishes together.
I love stir fries because they’re quick, flexible, and a great way to use whatever vegetables you have on hand. Use your favorite mix — broccoli, carrots, bell peppers, or whatever’s in the fridge — and switch proteins freely between beef, chicken, or mushrooms.
This Beef and Vegetable Stir Fry is an easy dinner recipe you’ll want to repeat often.
Table of Contents
- The Ingredients
- How To Cook Stir Fry Beef and Vegetables
- Substitutions
- Beef Stir Fry Variations
- Equipment
- Top tip
- Watch How To Make It
- Beef and Vegetable Stir Fry Recipe
The Ingredients
These are the ingredients for the Beef and Vegetable Stir Fry.
- Beef: Flank steak or chuck roast work well, or buy pre-cut stir fry beef. If available, ask the butcher to slice it thinly.
- Cornstarch: Helps keep the beef velvety and thickens the sauce.
- Black or White Pepper: For seasoning.
- Soy Sauce: For savory flavor.
- Neutral Oil: Olive, peanut, or sunflower oil for stir-frying.
- Garlic and Ginger: Fresh, grated or minced.
- Green Onions: Whites and greens separated for cooking and garnish.
- Vegetables: For color and crunch — broccoli, carrots, and bell peppers are used here.
- Sesame Oil: A finishing touch for aroma and flavor.
See the recipe card below for quantities and full details.
How To Cook Stir Fry Beef and Vegetables
Start by slicing the beef against the grain into thin strips.
Season the beef with a little cornstarch, soy sauce, and pepper. Heat oil in a wok or large skillet until very hot, then add the beef in a single layer and sear until cooked through. Remove the beef and set aside.
Add more oil to the pan, sauté the white parts of the green onions, then add garlic and ginger. Add vegetables, starting with the hardest (carrots, broccoli) and finish with softer veg (bell peppers) so everything cooks evenly.
Return the beef to the pan and deglaze with a splash of water. Stir in a cornstarch slurry to thicken the sauce, add the remaining soy sauce and pepper, and cook briefly until the sauce coats the ingredients. Finish with sesame oil for flavor.
Serve the stir fry over rice or noodles. In these photos it’s shown with rice noodles — a family favorite.
Hint: To cut beef against the grain, find the parallel muscle fibers and slice perpendicular to them. For flank steak, cutting the piece in half along the grain and then slicing each piece thinly across the fibers makes more tender slices.
Substitutions
- Chicken: Swap beef for chicken for a chicken stir fry.
- Vegetables: Use any vegetables you have — try bell pepper only, kale, or make a classic beef and broccoli.
- Vegetarian: Replace beef with mushrooms for a meatless version.
Beef Stir Fry Variations
- Spicy: Add red pepper flakes or cayenne for heat.
- Loaded with Veggies: Add five or more types of vegetables for a colorful, nutrient-dense dish.
- Kid-friendly: Use only vegetables the kids like, or omit vegetables and serve steamed veggies on the side.
Equipment
A wok is ideal for stir-frying because it provides a large, hot surface area. If you don’t have a wok, a large non-stick skillet works well.
Top tip
Partially freeze the beef for about 20–30 minutes before slicing. Slightly firm meat is easier to slice thinly for stir fries.
Watch How To Make It
Watch the recipe video for a visual guide to making Beef and Vegetable Stir Fry.
Beef and Vegetable Stir Fry
Ingredients
- 1 pound beef, cut into thin slices against the grain*
- 1 ½ cups broccoli florets
- 1 Tablespoon cornstarch, separated
- 3 Tablespoons soy sauce, separated
- ½ teaspoon ground white or black pepper
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 3 scallions (green onions), chopped
- ½ cup carrot, matchsticks
- 1 cup bell pepper, chopped
- 1 Tablespoon sesame oil
Instructions
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Season the beef: in a bowl combine the beef with 1/2 tablespoon cornstarch, 1/2 tablespoon soy sauce, and 1/4 teaspoon ground pepper. Toss to coat.
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Heat 1 tablespoon oil in a wide-bottom pan or wok over high heat until very hot. Add the beef in a single layer and sear until cooked through, flipping as needed. Remove beef and set aside.
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Add another tablespoon of oil to the pan and heat for about a minute. Sauté the white parts of the green onions for 1 minute, then add garlic and ginger and sauté an additional minute.
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Add carrots, broccoli, and bell pepper and sauté for about 3 minutes until slightly tender-crisp.
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Return the beef to the pan and add a splash of water to deglaze.
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Mix the remaining cornstarch with 1 tablespoon water to make a slurry. Add it to the pan and toss to combine.
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Add the remaining 1 tablespoon soy sauce and another 1/4 teaspoon ground pepper. Cook, stirring occasionally, until the sauce thickens, about 2–3 minutes.
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Stir in 1 tablespoon sesame oil, turn off the heat, and serve over hot cooked rice or noodles.
Notes
2. Pre-sliced “stir fry beef” from the grocery store saves prep time and works well for this recipe.