Skip to content 
It’s Saturday night, and that craving for delicious, savory takeout is starting to kick in! But my daughter Olivia and I have a little secret: this Easy Beef Stir Fry with Vegetables is so much better (and faster!) than delivery. It’s our favorite better than takeout stir fry, perfectly tender beef, crisp veggies, and a delicious sauce, all on the table in under 30 minutes.
This authentic Chinese beef stir-fry recipe is a quick and easy weeknight dinner. Made from scratch in under 45 minutes, this easy beef and vegetable stir fry is loaded with veggies and finished in a savory stir fry sauce! It’s a simple beef and vegetable stir fry packed with strips of tender beef, vibrant and colorful vegetables. The key is to stir fry in this order: onion and garlic, then beef, then carrot and capsicum and bok choy stems and green onion stems, then sauce, then wilt bok choy leaves and green onions. This creates tender, juicy beef and crisp vegetables for a quick and flavorful dinner. Whether you want beef stir fry with noodles or beef stir fry with vegetables and noodles, this recipe works perfectly.
Jump To
Why You’ll Love This Beef Stir Fry with Vegetables
1. Ready in 30 Minutes – This is one of those easy beef and vegetable recipes that saves you on busy nights. The high-heat wok cooking means everything cooks fast, and you’re eating in less time than delivery would take. This healthy beef stir fry with vegetables is perfect for weeknights.
2. Better Than Takeout – This simple Chinese beef stir fry with vegetables tastes exactly like your favorite restaurant but fresher and with better quality ingredients. You control the sodium, the vegetables are crisp, and the beef is tender. The homemade stir-fry sauce is so much better than what you get in takeout containers.
3. Incredibly Versatile – Make it with whatever vegetables you have on hand. Serve over rice or noodles. Add more or less spice. This beef stir fry recipe adapts to what you have in your fridge, making it perfect for using up vegetables before they go bad.
Ingredients for Beef Stir Fry with Vegetables
This beef stir fry recipe uses simple ingredients to create authentic Chinese restaurant flavors. You’re making the best beef stir fry sauce at home with pantry staples.
What You’ll Need
For the Beef Marinade:
- 1.5 lbs flank steak or sirloin, sliced thin against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
For the Stir Fry Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup beef broth or water
- 1 teaspoon sesame oil
For the Stir Fry:
- 3 tablespoons vegetable oil, divided
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 carrots, sliced thin on the diagonal
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cups bok choy, stems and leaves separated
- 3 green onions, cut into 2-inch pieces (stems and tops separated)
For Serving:
- Cooked white or brown rice
- Cooked noodles (optional)
- Sesame seeds
- Extra green onions
Why These Ingredients Matter
Tender Beef Strips – Slicing the beef thin against the grain and marinating it with cornstarch creates incredibly tender meat. The marinated beef for stir-fry technique is what Chinese restaurants use. Cornstarch creates a protective coating that keeps the beef juicy during high-heat cooking.
Crunchy Vegetables – Using a mix of vegetables ensures you get different textures and flavors. The key is cutting them into bite-sized pieces so the veggies cook at the same rate. Carrots and peppers add sweetness, bok choy adds a mild cabbage flavor, and snap peas add crunch.
Homemade Stir-Fry Sauce – This beef and vegetable stir fry sauce combines salty (soy sauce), sweet (brown sugar), umami (oyster sauce), and tangy (rice vinegar) for a perfectly balanced flavor. Making it from scratch means no preservatives and you can adjust it to your taste. This is the best beef stir fry sauce because it coats everything evenly.
Instructions for Making Beef Stir Fry with Vegetables
Step-by-Step Directions
Step 1: Slice the beef thin against the grain into strips about 1/4 inch thick. In a bowl, combine the beef with soy sauce, cornstarch, rice wine, and sesame oil. Mix well and let marinate for 15-20 minutes while you prep everything else.
Step 2: In a small bowl, whisk together all the stir fry sauce ingredients: soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, beef broth, and sesame oil. Set aside.
Step 3: Prep all your vegetables. Slice the onion, mince the garlic and ginger, cut the carrots on the diagonal, slice the bell pepper, separate bok choy stems from leaves, and cut green onions into 2-inch pieces, keeping stems and tops separate. Have everything ready before you start cooking.
Step 4: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until smoking hot. This high-heat wok cooking is essential for authentic stir fry.
Step 5: Add the marinated beef in a single layer. Let it sear without moving for 1-2 minutes, then stir-fry for another 2-3 minutes until just cooked through. Remove beef to a plate and set aside.
Step 6: Add the remaining 1 tablespoon oil to the wok. Add the sliced onion and cook for 1-2 minutes until starting to soften.
Step 7: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Step 8: Add carrots, bell pepper, broccoli, snap peas, bok choy stems, and green onion stems. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still have crunch.
Step 9: Return the beef to the wok. Give the sauce a quick stir (the cornstarch settles) and pour it over everything. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats everything.
Step 10: Add the bok choy leaves and green onion tops. Toss just until the leaves wilt, about 30 seconds. Remove from heat immediately to keep vegetables crisp.
Hint: This pairs perfectly with slow cooker lemon herb chicken and rice for a complete Asian-inspired dinner spread, or serve it alongside hot honey chicken bowl for variety.
Top Tip
What Vegetables Are Good in Stir Fry Beef? – The best vegetables for beef stir fry include bell peppers, broccoli, snap peas, carrots, bok choy, mushrooms, green beans, and onions. Choose vegetables with similar cooking times or add harder vegetables first and quicker-cooking ones later. Avoid watery vegetables like zucchini unless you cook them separately first.
Prep Everything Before You Start Cooking – Stir frying happens fast, so have everything sliced, measured, and ready to go. This is called mise en place. Once you start cooking, there’s no time to chop vegetables or measure sauce. Having everything ready makes the actual cooking smooth and stress-free.
Use High Heat – Your wok or pan needs to be smoking hot for authentic stir fry. High heat creates that slightly charred flavor and keeps vegetables crisp instead of steamed. If your pan isn’t hot enough, ingredients will steam and become mushy instead of getting that perfect sear.
Don’t Overcrowd the Pan – Cook beef in batches if needed. Overcrowding lowers the temperature and causes the beef to steam instead of sear. You want that caramelized exterior on the beef for maximum flavor. A crowded pan creates watery stir fry instead of the slightly charred, flavorful version you want.
My Beef Stir Fry with Vegetables Journey
I learned to make stir fry when I was tired of spending money on mediocre takeout that was always either too salty or too sweet. I wanted that perfect restaurant balance at home. When I finally nailed this recipe, Grandma tasted it and said, “Jazzy, this is better than any Chinese restaurant I’ve been to! You’ve got the beef so tender and those vegetables are perfectly crisp. The secret to good stir fry is high heat and don’t overthink it. Just move fast and trust your instincts.”
She was absolutely right. Now this simple beef stir fry with vegetables is what I make every time we’re craving Chinese food. It’s become one of my favorite easy homemade beef stir-fry recipes that I can make with my eyes closed. Every time I make it, I remember those early attempts when I was scared to use high enough heat and my vegetables would get soggy. Learning this one recipe changed weeknight dinners for us forever.
Substitutions for Beef Stir Fry with Vegetables
Protein Swaps – Replace beef with chicken, shrimp, pork, or tofu. For chicken, use chicken breast or thighs sliced thin. Shrimp cooks even faster than beef. Tofu should be pressed, cubed, and either pan-fried first or used extra-firm. The cooking technique stays the same.
Vegetable Options – Use whatever vegetables you have. Great options include mushrooms, baby corn, water chestnuts, bamboo shoots, green beans, asparagus, or zucchini. The key is cutting everything to similar sizes so they cook evenly. Mix and match based on what’s in season or what needs to be used up.
Sauce Variations – If you don’t have oyster sauce, use extra soy sauce and a splash of fish sauce for umami. No hoisin? Use a mix of soy sauce and a little honey. For a gluten-free version, use tamari instead of soy sauce and skip the oyster sauce or use a gluten-free version.
Noodle Addition – For beef stir fry with noodles, add cooked noodles (lo mein, rice noodles, or even spaghetti) in the last minute of cooking. Toss everything together so the noodles absorb the sauce. This creates beef stir fry with vegetables and noodles that’s even more filling.
Variations on Beef Stir Fry with Vegetables
Ground Beef Stir Fry with Rice – Use ground beef instead of sliced steak for ground beef stir fry with rice. Brown 1 lb ground beef, drain fat, then add vegetables and sauce. This creates easier stir fry recipes hamburger meat style that’s budget-friendly and kid-approved.
Sizzling Beef Stir-Fry with Vegetables – Serve on a hot cast iron plate for that dramatic sizzling presentation like Chinese restaurants. Heat the cast iron plate in a 500°F oven, carefully transfer the hot stir fry to it, and watch it sizzle. This is the authentic sizzling beef stir-fry with vegetables presentation.
Japanese Beef and Vegetable Stir-Fry – Make it Japanese-style by using teriyaki sauce instead of the Chinese sauce. Add shiitake mushrooms and serve over rice. This Japanese beef and vegetable stir-fry has a sweeter profile than the Chinese version, similar to melt-in-your-mouth chicken breast with Asian flavors.
Beef Stir Fry with Frozen Vegetables – Use a bag of frozen stir fry vegetables for the fastest version. The beef stir fry with frozen vegetables works in a pinch, though fresh vegetables have better texture. Just make sure to thaw and pat dry the frozen vegetables first.
Crockpot Beef Stir Fry Recipes – For a slow cooker version, brown the beef first, then add everything to the crockpot with the sauce. Cook on LOW for 4-6 hours. Add vegetables in the last hour. This crockpot beef stir fry recipes version is more braised than stir-fried but still delicious, similar to protein chicken enchiladas for hands-off cooking.
Equipment for Beef Stir Fry with Vegetables
Large Wok or Skillet – A 14-inch wok is ideal for high-heat cooking and tossing ingredients. If you don’t have a wok, use the largest skillet you have. Carbon steel woks heat up fast and distribute heat evenly for authentic stir fry.
Sharp Knife – Essential for slicing beef thin against the grain and cutting vegetables uniformly. A sharp chef’s knife makes prep so much faster and safer than struggling with a dull blade.
Cutting Board – Use separate boards for raw beef and vegetables to prevent cross-contamination. A large board gives you space to organize your mise en place.
Small Bowl for Sauce – For mixing the stir fry sauce before cooking. Make sure it’s big enough to whisk everything together smoothly without splashing.
Storage Tips for Beef Stir Fry with Vegetables
Refrigerator Storage – Store in an airtight container for 3-4 days. The beef and vegetables will soften slightly but still taste great. The sauce continues to flavor everything as it sits, making leftovers even more flavorful.
Reheating Tips – Reheat in a skillet or wok over high heat for best results. The high heat helps crisp up the vegetables again. You can also microwave for 2-3 minutes, but the texture won’t be as good. Add a splash of water or broth if it seems dry.
Freezer Storage – This freezes reasonably well for up to 2 months, though the vegetables will be softer when thawed. Cool completely before freezing in portions. Thaw overnight in the fridge before reheating.
Meal Prep Strategy – Cook the beef and prep the vegetables on Sunday, but store them separately. Each night, do a quick stir fry with fresh vegetables for the best texture. The marinated beef stays fresh for 2 days and can be cooked fresh each time.
Grandma’s Secret for Beef Stir Fry with Vegetables
Grandma taught me the most important trick for restaurant-quality stir fry. “Jazzy,” she said while watching me cook one evening, “the secret ingredient in stir fry beef is actually the technique, not an ingredient. You need to use high heat and never stop moving the food. That’s what creates that slightly smoky, charred flavor Chinese restaurants have. American home cooks are always too timid with the heat.”
She was absolutely right. Now I crank my burner to the highest setting and embrace that smoking hot wok. Her other secret is to always slice beef against the grain. She says most people don’t know which way the grain runs, so they end up with chewy meat even though they did everything else right. Look at the beef and find those long muscle fibers, then cut perpendicular to them. These simple tricks turn good stir fry into amazing, restaurant-quality meals that everyone raves about.
FAQ about Beef Stir Fry with Vegetables
What vegetables are good in stir fry beef?
The best vegetables for stir fry beef are bell peppers, broccoli, snap peas, carrots, bok choy, mushrooms, onions, and green beans. These vegetables can withstand high heat without becoming mushy. Cut them into similar-sized bite-sized pieces so they cook evenly. Avoid watery vegetables like zucchini or tomatoes unless you cook them separately first, as they release too much moisture during stir frying.
What is the secret ingredient in stir fry beef?
The secret isn’t actually an ingredient but a technique: velveting the beef. Marinate sliced beef with cornstarch, soy sauce, and a little oil before cooking. The cornstarch creates a protective coating that keeps the beef incredibly tender during high-heat cooking. Some recipes also add a pinch of baking soda to further tenderize the meat. This is what makes restaurant stir fry beef so much better than homemade versions.
Can you stir fry meat and vegetables together?
You should cook meat and vegetables separately for best results. Cook the beef first until just done, remove it, then cook vegetables. Return the beef at the end with the sauce. Cooking together causes the beef to overcook while waiting for vegetables to cook, or vegetables become mushy if you add them early enough for the beef. Cooking separately ensures both are perfectly cooked.
What vegetables go well with beef?
Vegetables that pair well with beef include bell peppers, broccoli, snap peas, carrots, mushrooms, onions, bok choy, green beans, asparagus, and baby corn. These vegetables complement beef’s rich, savory flavor without overpowering it. For stir fry specifically, choose vegetables that stay crisp after cooking and don’t release too much water. A colorful mix creates the most appealing presentation.
Conclusion
This Beef Stir Fry with Vegetables is the perfect solution for those takeout cravings! So go ahead, put the delivery app away and treat your family to something fresh, fast, and homemade. It’s the most delicious way to win the “what’s for dinner?” race, every single time!
If you love stir fry, check out this Chicken Stir Fry from Allrecipes for another delicious variation.
Give this beef stir fry with vegetables recipe a try and let me know what you think. Grandma and I love hearing about your stir fry successes!
Easy Beef Stir Fry with Vegetables (Better Than Takeout)
Equipment
- 1 Large Wok (or large, heavy-bottomed skillet)
- 1 Sharp chef’s knife
- 1 Cutting board Grandma always kept one just for meat!
- 2 Small Bowls One for the marinade, one for the sauce
- 1 Whisk
Ingredients
For the Beef & Marinade (Grandma's "Velveting" Secret)
- 1.5 lbs flank steak or sirloin, sliced thin against the grain
- 2 tbsp soy sauce
- 1 tbsp cornstarch This is the magic for tender beef!
- 1 tbsp rice wine or dry sherry
- 1 tsp sesame oil
For the Magical Stir Fry Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar just a touch
- 1 tsp cornstarch
- 1/4 cup beef broth or water
- 1 tsp sesame oil
For the Stir Fry (The Veggie Haul)
- 3 tbsp vegetable oil divided
- 1 large onion sliced
- 4 cloves garlic minced
- 1 inch piece fresh ginger, minced
- 2 carrots sliced thin on the diagonal
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cups bok choy stems and leaves separated, both sliced
- 3 green onions cut into 2-inch pieces, white/green parts separated
Instructions
- First, let's get that beef unbelievably tender. Grandma always said, "Slice against the grain, Jasmine, or it'll be tough as shoe leather!" In a small bowl, toss your sliced [flank steak] with [soy sauce], [cornstarch], [rice wine], and [sesame oil]. Let it sit for 15-20 minutes while you prep everything else. This is Grandma's "velveting" trick, and it never fails.
- While the beef is marinating, let's make the sauce. I have this part memorized from her little notebook. In another bowl, whisk together all the stir fry sauce ingredients: [soy sauce], [oyster sauce], [hoisin sauce], [rice vinegar], [brown sugar], [cornstarch], [beef broth], and [sesame oil]. Set it right by the stove.
- Now, prep all your veggies. This is the most important part! Stir-frying is fast. Grandma would tap her spoon and say, "Don't you dare start the fire until everything is chopped!" Have your [onion], [garlic], [ginger], [carrots], [bell pepper], [broccoli], [snap peas], [bok choy] (stems and leaves separate!), and [green onions] (stems and tops separate!) all ready to go
- Time to cook! Get your wok or skillet smoking hot. Add 2 tablespoons of [vegetable oil]. Carefully add the marinated [beef] in a single layer (cook in batches if you need to!). Let it sear for 1-2 minutes without touching, then stir-fry for 2-3 more minutes until just cooked. Remove it to a plate. It'll finish cooking later.
- To the same wok, add the last 1 tablespoon of [vegetable oil]. Add the sliced [onion] and cook for 1-2 minutes. Then, add the [garlic] and [ginger]. Oh, that smell! Stir-fry for just 30 seconds until you can smell it all over the kitchen. Don't let the garlic burn!
- Now, add the veggies that need a little more time. Toss in the [carrots], [bell pepper], [broccoli], [snap peas], [bok choy stems], and the [white parts of the green onions]. Stir-fry for 3-4 minutes. You want them bright and crisp-tender. "No soggy vegetables in this house!" Grandma would say.
- eturn the cooked [beef] (and any juices!) back to the wok. Give your sauce a quick re-whisk (the cornstarch settles!) and pour it all over everything. Toss it all together and let it bubble for 1-2 minutes. You'll see it thicken up and get glossy, that's the magic!
- Turn off the heat. This is the final step! Add the delicate [bok choy leaves] and the [green onion tops]. Just toss them in the residual heat for about 30 seconds until they just start to wilt. Serve it immediately over hot rice. This is the moment Olivia and I always wait for!
Notes
- Grandma’s Secret: Grandma always insisted the secret wasn’t an ingredient, but high heat. Don’t be afraid to get that wok smoking hot! It’s what gives you that delicious, slightly charred ‘wok hei’ flavor and keeps the veggies from getting soggy.
- On Slicing Beef: Remember to find the ‘grain’ (the long muscle fibers) in the steak and slice against it (perpendicular). This is the #1 trick for tender beef, just like she taught me.
- Variations: This recipe is so forgiving. Swap the beef for chicken or shrimp. No bok choy? Use mushrooms or extra broccoli. Use whatever’s in your fridge!
- Storage: Leftovers are fantastic! Store in an airtight container for 3-4 days. Reheat in a hot skillet (best) or the microwave.
