Why Make This Recipe
Beef and veggie stir fry is the perfect meal for busy nights. It’s quick to make, full of healthy ingredients, and packed with flavor. This recipe is great for anyone who wants a delicious dinner without spending hours in the kitchen. In just one skillet, you can have a colorful and nutritious meal that everyone will love.
How to Make Best Beef and Veggie Stir Fry
Ingredients:
- 1 lb Flank steak or sirloin (sliced thinly against the grain)
- 1/4 cup Soy sauce
- 2 tbsp Cornstarch
- 1 tbsp Sesame oil
- 1 tbsp Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 cups Broccoli florets
- 1 cup Bell peppers (mixed colors)
- 1 cup Carrots (thinly sliced or julienned)
- 1 cup Snap peas or snow peas
- 1 bunch Green onions (chopped)
- 3 tbsp Oyster sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Brown sugar or honey
- 1 tbsp Rice vinegar
- 1/2 tsp Chili flakes (optional)
Directions:
Marinade: In a bowl, mix sliced flank steak or sirloin with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the veggies.
Sauce: In a separate bowl, combine sesame oil, grated ginger, minced garlic, oyster sauce, hoisin sauce, brown sugar (or honey), rice vinegar, and chili flakes if you like it spicy. Mix well.
Stir Fry: Heat a large pan or wok over high heat. Add the marinated beef (reserve any leftover marinade). Cook the beef until it turns brown, about 3-4 minutes. Add the broccoli, bell peppers, carrots, and snap peas. Stir fry for another 5 minutes until the veggies are tender but still crisp.
Pour the sauce over the beef and veggies. Toss everything together and let it cook for another 2 minutes. Make sure everything is well coated with the sauce.
How to Serve Best Beef and Veggie Stir Fry
Serve the beef and veggie stir fry hot, over a bed of steamed rice or noodles. You can also sprinkle extra green onions on top for added flavor. This dish is great for a family dinner or even for meal prep.
How to Store Best Beef and Veggie Stir Fry
Allow any leftovers to cool completely before storing. Place them in an airtight container and store in the refrigerator. The stir fry will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it for up to a month. Just thaw in the refrigerator overnight before reheating.
Tips to Make Best Beef and Veggie Stir Fry
- Thinly slice the beef against the grain for tender pieces.
- Don’t overcrowd the pan when stir frying. Cook in batches if necessary.
- Feel free to add other vegetables like mushrooms or baby corn for variety.
- Adjust the sauce ingredients according to your taste preferences.
Variation
For a healthier version, you can substitute beef with chicken or tofu. You can also use gluten-free soy sauce if you’re looking for a gluten-free option.
FAQs
1. Can I use any type of beef?
Yes, you can use any cut of beef that you like. Flank steak and sirloin work best for stir fry, but others like ribeye or round steak can also be used.
2. What can I serve with this stir fry?
You can serve it over rice, noodles, or even cauliflower rice for a low-carb option.
3. Can I make this dish ahead of time?
Yes, you can prepare the beef and vegetables and store them separately. Cook it fresh when you’re ready to serve to keep everything crisp and flavorful.
Beef and Veggie Stir Fry
Ingredients
Method
- In a bowl, mix sliced flank steak or sirloin with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the veggies.
- In a separate bowl, combine sesame oil, grated ginger, minced garlic, oyster sauce, hoisin sauce, brown sugar (or honey), rice vinegar, and chili flakes if using. Mix well.
- Heat a large pan or wok over high heat. Add the marinated beef (reserve any leftover marinade). Cook the beef until it turns brown, about 3-4 minutes.
- Add the broccoli, bell peppers, carrots, and snap peas. Stir fry for another 5 minutes until the veggies are tender but still crisp.
- Pour the sauce over the beef and veggies. Toss everything together and let it cook for another 2 minutes, ensuring everything is well coated with the sauce.