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Overhead view of a wok filled with beef stir fry featuring seared beef strips, bright carrots, broccoli florets, snap peas, and red bell peppers in a glossy sauce.
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Beef and Vegetable Stir Fry

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!
Course Main Course
Cuisine Japanese
Keyword beefstirfry, dinner, stirfry, weeknightdinner
Prep Time 35 minutes
Cook Time 15 minutes
Servings 4 people
Calories 440kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

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 (not the whites, just the green parts)

For serving:

  • more green onions for garnish (chop them smaller and on a diagonal)
  • cooked white rice or noodles serve with
US Customary - Metric

Instructions

  • Prep the flank steak: add the sliced flank steak, baking soda, and water to a bowl and mix with hands until water is abosrbed. 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. (This marinade is key to creating a velvety soft, tender meat for the stir fry!).
    1 - 1 1/2 lb. flank steak*, 1/8 tsp. baking soda, 2 Tbsp. water, 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. Shaoxing wine, 1 tsp. sesame oil, 1 tsp. vegetable oil
    Split image of raw beef strips in a glass bowl. On the left, beef is topped with cornstarch and baking soda. On the right, the ingredients are mixed, coating the beef evenly.
  • Make the sauce: Whisk together all the sauce ingredients in a measuring cup. Set aside.
    ½ cup chicken broth, ½ cup soy sauce, 1 tbsp. sesame oil, 1 tbsp. rice vinegar, 2 tbsp. sugar, 1 tsp. minced garlic, 1 tsp. ginger, 1 Tbsp. cornstarch, chili flakes
    Split image of a glass measuring cup: the left side shows sauce ingredients—soy sauce, chili flakes, cornstarch, and garlic—before mixing. The right side shows the sauce fully whisked and combined.
  • 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. I like to cook it undisturbed to get a good sear before stirring. It will brown but still be a little rare/not cooked all the way, that’s perfect. Transfer the beef to another bowl or plate and cook remaining beef, adding more vegetable oil as necessary.
    vegetable oil
    Two images of a wok: on the left, raw marinated beef is arranged in a single layer. On the right, the beef is browned and cooked through.
  • Add veggies: working over medium-high heat, add a touch more oil to the wok then add in the garlic, ginger, veggies and green onions. Cook for a few minutes, or until the veggies are vibrant in color. If needed you can deglaze the pan with a little splash of shaoxing wine.
    vegetable oil, 1 tsp. garlic, 1 tsp. ginger, 1 large head broccoli, 1 cup snap peas, 1 large carrot, 1 red bell pepper, 5 green onions
    Split image of a wok: the left side shows raw vegetables including sliced carrots, broccoli florets, snap peas, red bell pepper strips, green onion, and minced garlic. On the right, the veggies are brightened and slightly softened after stir-frying.
  • Add beef & sauce: add the beef and the sauce. Cook and stir occassionally for ~5-7 minutes, allowing the cornstarch from the sauce to thicken and coat the beef and veggies. If the sauce is too thin, you can add a little more cornstarch slurry (cornstarch + water) to the stir fry and allow to thicken. Taste and adjust any seasonings as desired.
    Two images of the stir fry in a wok. On the left, cooked beef is added back in with vegetables, and sauce is being poured over the top. On the right, the stir fry is mixed together, coated in sauce, and ready to serve.
  • Plate & serve: serve with rice or noodles, garnish with green onions, and enjoy!
    more green onions, cooked white rice or noodles
    A plated serving of beef and veggie stir fry over white rice in a shallow bowl, garnished with sliced green onions and served with a fork.

Video

Notes

  • Switch up the veg: Add different veggies based on preference or what you have on hand. Stir fry meals are a great way to use up random vegetables!
  • Storage: Store in airtight containers in the fridge for 3-4 days.
  • Shaoxing wine substitutes: Mirin, cooking sake, or dry sherry.
  • Beef options: flank steak, skirt steak, rump, tenderloin, sirloin are all good options.

Nutrition

Serving: 0.25of whole recipe | Calories: 440kcal | Carbohydrates: 33g | Protein: 46g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 103mg | Sodium: 2192mg | Potassium: 1355mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4843IU | Vitamin C: 193mg | Calcium: 149mg | Iron: 5mg