This 30-minute Beef Stir Fry With Vegetables is a super quick and tasty way to get a bunch of colorful veggies and tender beef all in one pan. The beef stays juicy, and the vegetables stay crisp, making every bite a perfect mix of textures and flavors. It’s got a simple sauce that brings everything together without taking forever to make.
I love this stir fry because it’s so easy to customize—you can use whatever veggies you have on hand, and it still turns out great. Plus, it’s one of those meals that feels like you spent a lot of time cooking but actually comes together really fast, which is a win on busy nights. I usually toss in bell peppers and snap peas, but broccoli and carrots work just as well.
My favorite way to enjoy this dish is over steamed rice or with noodles, so it soaks up all that delicious sauce. It’s also fantastic as leftovers for lunch the next day because the flavors get even better. Whenever I make it, people always ask for seconds, and I don’t blame them—it’s that good and simple to whip up whenever you need a fuss-free dinner.
Key Ingredients & Substitutions
Beef: I like using sirloin or flank steak because they’re tender and cook quickly. If you want a leaner option, try thinly sliced chicken breast or firm tofu for a vegetarian twist.
Vegetables: Broccoli and bell peppers add crunch and color. Carrots and onions bring sweetness. You can swap in snap peas, mushrooms, or baby corn depending on what you have.
Sauces: Soy sauce and oyster sauce build the base flavor. Low-sodium soy sauce is a good choice if you watch salt. For a plant-based option, use mushroom stir-fry sauce or tamari. Hoisin sauce adds sweetness but is optional.
Cornstarch slurry: This thickens the sauce for a nice glaze. If you don’t have cornstarch, arrowroot powder makes a great substitute.
How Can I Cook Beef Quickly Without It Getting Chewy?
The secret is cutting the beef thin and cooking it fast on high heat to keep it tender and juicy. Here’s how:
- Slice the beef across the grain into thin strips. This breaks up tough muscle fibers.
- Preheat your pan or wok until very hot before adding the beef.
- Stir-fry in a single layer without crowding the pan, so the meat sears quickly instead of steaming.
- Cook for only 2-3 minutes until browned but not overdone.
- Remove from the pan while you cook the veggies and add the beef back later to avoid overcooking.
Following these steps helps the beef stay juicy and flavorful in this quick stir fry.
Equipment You’ll Need
- Large skillet or wok – I recommend a wok because it heats quickly and gives that classic stir-fry style.
- Sharp knife – makes slicing the beef and veggies thin and even, so everything cooks uniformly.
- Cutting board – provides a safe space to prep all your ingredients.
- Measuring spoons and cup – helpful for adding sauces accurately.
- Stirring spoon or spatula – for tossing everything together without spillage.
- Small bowl – to mix the cornstarch with water for thickening the sauce.
Flavor Variations & Add-Ins
- Use chicken, shrimp, or tofu instead of beef for different protein options that cook just as fast.
- Add a splash of rice vinegar or a teaspoon of chili sauce for extra tang or heat.
- Incorporate sliced mushrooms or snap peas to boost texture and flavor.
- Stir in a teaspoon of sesame oil at the end for a more toasted, nutty flavor.
30-minute Beef Stir Fry With Vegetables
Ingredients You’ll Need:
For the Beef Stir Fry:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced into strips
- 2 tbsp vegetable oil (for stir-frying)
- 2 cups broccoli florets
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium carrot, thinly sliced (optional)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce (optional for a touch of sweetness)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- Salt and pepper to taste
For Serving:
- Cooked white rice
- 1 tsp sesame seeds, for garnish
How Much Time Will You Need?
This simple beef stir fry takes about 10 minutes to prep and 20 minutes to cook, totaling around 30 minutes from start to finish. Perfect for a quick weeknight dinner that’s tasty and fresh!
Step-by-Step Instructions:
1. Prepare Your Rice and Beef:
Start by cooking your white rice according to the package directions so it’s ready when your stir fry is done. While the rice cooks, toss the sliced beef with a pinch of salt and pepper.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and stir-fry it until nicely browned and just cooked through—this usually takes 2 to 3 minutes. Remove the beef from the pan and set it aside.
3. Sauté the Aromatics:
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the minced garlic and ginger, and sauté for about 30 seconds until fragrant but not burnt.
4. Stir-Fry the Vegetables:
Add the broccoli, red bell pepper, carrot slices, and onion to the pan. Stir-fry the veggies for 4 to 5 minutes until they are crisp-tender but still bright and colorful.
5. Combine and Add Sauce:
Return the cooked beef to the pan with the vegetables. Pour in the soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil. Stir everything together well so the sauce coats the beef and veggies evenly.
6. Thicken the Sauce:
Give the cornstarch slurry a quick stir and slowly pour it into the pan while stirring constantly. Cook for 1 to 2 minutes more, until the sauce thickens and looks glossy.
7. Final Taste and Serve:
Give your stir fry a taste and add salt or pepper if you want more flavor. Serve it hot over the cooked white rice and sprinkle with sesame seeds for a lovely finishing touch.
Enjoy your healthy, quick, and delicious beef stir fry with fresh vegetables!
Can I Use Frozen Beef for This Stir Fry?
Yes, but make sure to thaw the beef completely in the fridge overnight before cooking. Pat it dry with paper towels to remove extra moisture, which helps achieve a nice sear.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap in veggies like snap peas, mushrooms, baby corn, or bok choy depending on what you have. Just adjust cooking times slightly based on the vegetable’s firmness.
How Should I Store Leftovers?
Store leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly.
Can I Make This Stir Fry Ahead of Time?
You can prep and slice all your ingredients in advance and keep them in the fridge. Cook everything fresh when ready to serve for the best texture and flavor.
