Description
Beef Stir Fry with Vegetables is a quick and wholesome dish that brings a burst of flavor to your dinner table in just 30 minutes. This easy recipe combines tender slices of beef with a colorful array of fresh vegetables, all tossed in a savory-sweet sauce that’s sure to please everyone. Perfect for busy weeknights, this stir fry is not only nutritious but also highly customizable—feel free to swap in your favorite veggies or adjust the sauce to suit your taste. Enjoy over rice, noodles, or even in lettuce wraps for a fun twist!
Ingredients
Scale
- 1 lb beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil (for stir frying)
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas
Instructions
- Thinly slice the beef against the grain and marinate it in a mix of soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger for about 10 minutes.
- While marinating, prepare all vegetables by washing and slicing them.
- Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Add the marinated beef and sear without stirring for about 2 minutes; then stir-fry until browned (about another minute).
- Toss in the prepared vegetables and stir-fry for an additional 3–4 minutes until crisp-tender.
- Serve immediately over steamed rice or noodles and garnish with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg