I love this recipe because it’s so versatile, and it comes together in just half an hour. The beef stays juicy and tender, and the vegetables keep their crisp bite, all wrapped in a delicious, garlicky sauce with just a touch of sweetness. I can make it with whatever vegetables I have, and it works just as well with chicken, tofu, or pork if I feel like switching things up. It’s a balanced, better-than-takeout meal I can enjoy any day of the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by slicing the beef thinly against the grain so it stays tender. When I have time, I marinate the beef in soy sauce, garlic, and ginger for 15 to 30 minutes for extra flavor.
In a small bowl, I whisk together the soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger to make the sauce. I set it aside.
I heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once it’s hot, I add the beef in a single layer. I let it sear without stirring for 2–3 minutes to develop a nice crust. Then I remove the beef and set it aside.
In the same pan, I add the remaining tablespoon of vegetable oil. I toss in the carrots, bell pepper, and broccoli, stir-frying for 3–5 minutes until they start to soften but still keep some crunch.
I add the snap peas and cook for another 2–3 minutes, stirring occasionally.
I return the beef to the pan and pour in the sauce. I stir everything together until the beef and vegetables are evenly coated, and I let it cook for 1–2 minutes more so the sauce thickens slightly.
I remove it from the heat and garnish with chopped green onions and sesame seeds. I serve it over steamed rice or enjoy it as is.
Servings and timing
This recipe serves 4 people and takes just 30 minutes from start to finish, making it perfect for busy nights.
Variations
I sometimes swap the beef for chicken breast, shrimp, or even tofu when I want something different.
When I’m out of hoisin sauce, I mix soy sauce, honey, and a little peanut butter as a substitute.
I switch up the veggies based on what I have—zucchini, mushrooms, or baby corn all work great.
For extra heat, I add chili flakes or a spoonful of chili paste.
If I want to turn this into a noodle stir fry, I toss in cooked rice noodles or lo mein during the final step.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I usually use the stovetop for the best texture—just a few minutes in a hot pan does the trick. The microwave works too, though the veggies may soften a bit.
FAQs
Can I use a different cut of beef?
Yes, I can use other tender cuts like skirt steak or even ribeye. I just make sure to slice it thinly against the grain for the best texture.
Can I make this stir fry ahead of time?
While it’s best fresh, I sometimes prep the vegetables and sauce ahead of time. I keep them in the fridge for up to 2 days, then cook everything when I’m ready.
What if I don’t have hoisin sauce?
If I’m out of hoisin, I mix soy sauce, a bit of honey, and a touch of peanut butter to get a similar sweet-savory flavor.
Can I use frozen vegetables?
Yes, I can use frozen vegetables in a pinch. I just make sure to thaw and pat them dry first to avoid extra moisture in the pan.
Is this dish good without rice?
Absolutely. It’s filling on its own, but sometimes I like to pair it with cauliflower rice or even wrap it in lettuce for a low-carb option.
Conclusion
This Beef Stir Fry with Vegetables is a fast, delicious meal I can rely on whenever I want something satisfying without spending hours in the kitchen. It’s loaded with flavor, customizable, and packed with colorful vegetables and tender beef. Whether I serve it over rice, noodles, or enjoy it on its own, it always hits the spot.
This quick and colorful stir fry features tender beef and crisp veggies tossed in a savory-sweet sauce. Ready in just 30 minutes, it’s perfect for a healthy and delicious weeknight dinner.
Prepare the Beef:
Thinly slice the beef against the grain for tenderness. If time allows, marinate it in soy sauce, garlic, and ginger for 15–30 minutes for extra flavor.
Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add beef in a single layer and sear for 2–3 minutes without stirring. Remove and set aside.
Stir-Fry Vegetables:
Add the remaining tablespoon of oil to the pan. Stir-fry the carrots, bell pepper, and broccoli for 3–5 minutes, until slightly tender.
Add Snap Peas:
Stir in the snap peas and cook for another 2–3 minutes.
Combine and Finish:
Return beef to the pan, add the sauce, and stir everything to coat. Cook for another 1–2 minutes until the sauce slightly thickens.
Serve:
Remove from heat. Garnish with chopped green onions and sesame seeds, if desired. Serve over steamed rice or enjoy on its own.
Notes
Slice beef thinly against the grain for tenderness.
Marinating the beef is optional but recommended for extra flavor.
Use fresh vegetables for the best texture, but frozen can work in a pinch.
Customize with your favorite vegetables—zucchini, mushrooms, or baby corn are great additions.
For a low-carb option, serve over cauliflower rice.
Want it spicier? Add chili flakes or sriracha to the sauce.
