Quick Beef Stir Fry with Fresh Veggies: A Weeknight Favorite (Print Version)

Simple Beef Stir Fry recipe with tender beef and crisp vegetables. Learn my quick method for a flavorful, satisfying weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Contains meat

# Ingredients:

→ Tender Beef & Veggies

01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
02 - 2 cups broccoli florets
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 2 carrots, julienned

→ Flavorful Stir Fry Sauce

06 - 1/2 cup low-sodium soy sauce
07 - 1/2 cup beef broth
08 - 2 tbsp cornstarch
09 - 1 tbsp rice vinegar
10 - 1 tbsp brown sugar

→ Aromatics & Finishing Touches

11 - 1 tbsp fresh ginger, grated
12 - 3 cloves garlic, minced
13 - 1 tsp sesame oil
14 - 2 tbsp vegetable oil (for cooking)
15 - 2 green onions, chopped (for garnish)
16 - 1 tbsp sesame seeds (for garnish)

# Instructions:

01 - First things first, get all your chopping done. Seriously, this is where I always mess up if I don't prep. Slice that beef thinly, against the grain – it makes all the difference for tenderness. Chop your broccoli, slice your bell peppers and carrots. Mince that garlic and grate your ginger. Get everything lined up. It’s like mise en place, but for us home cooks, it’s just making sure we don’t forget anything when the heat is on!
02 - In a small bowl, whisk together the soy sauce, beef broth, cornstarch, rice vinegar, and brown sugar. Make sure that cornstarch is fully dissolved, or you'll end up with lumps, and nobody wants lumpy sauce! I always give it a good sniff at this point – it already smells promising, honestly. Set it aside; this is your magic potion.
03 - Heat a large skillet or wok over medium-high heat with a tablespoon of vegetable oil. Once it's shimmering, add your beef in a single layer. Don't crowd the pan, or it'll steam instead of sear, and we want that beautiful brown crust! Cook for just 1-2 minutes per side until it's nicely browned. Remove the beef from the pan and set it aside. This step is quick, but it's crucial for tender beef.
04 - Add another splash of oil to the same pan if needed. Toss in your ginger and garlic and cook for about 30 seconds until fragrant – oh, that smell! Then, add the broccoli, bell peppers, and carrots. Stir-fry for 3-5 minutes until they're crisp-tender. I like my veggies with a bit of a bite, so I don't overcook them. This is where the colors really start to pop for your Easy Beef Stir Fry.
05 - Return the seared beef to the pan with the vegetables. Give it a good stir. Now, re-whisk your sauce mixture (the cornstarch settles!) and pour it over everything. Bring it to a simmer, stirring constantly, and watch as the sauce magically thickens and coats all those delicious ingredients. It happens fast, so keep an eye on it!
06 - Once the sauce is glossy and thick, remove the pan from the heat. Drizzle in a touch of sesame oil for that final, authentic aroma. Garnish generously with chopped green onions and a sprinkle of sesame seeds. Serve immediately over fluffy rice or noodles. Honestly, this Easy Beef Stir Fry just tastes like a warm hug, and it’s so satisfying to see all those vibrant colors in one dish.

# Notes:

01 - Always slice beef against the grain for tenderness; it's a game-changer.
02 - Cool stir fry completely before storing in an airtight container for 3-4 days in the fridge.
03 - Swap beef for chicken or tofu, and use almost any veggies you have on hand; I've tried many combinations!
04 - Serve over fluffy white rice with a crisp lager for a truly satisfying meal.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - cutting board
04 - sharp knife
05 - small bowl

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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