Beef and Vegetable Stir-Fry (Quick and Healthy Weeknight Recipe)

Introduction

This beef and vegetable stir-fry is a fast, healthy, and flavorful meal perfect for busy evenings. Tender beef strips, crisp vegetables, and a rich, savory sauce come together in minutes to create a balanced dinner the whole family will enjoy. With simple ingredients and quick cooking, this stir-fry tastes better than takeout and is easy to customize to your liking.

Why You’ll Love This Recipe

  • Ready in under 25 minutes
  • Tender beef with crisp, vibrant vegetables
  • Simple sauce made from pantry staples
  • Naturally dairy-free and customizable
  • Perfect with rice or noodles
  • Great for meal prep and leftovers
  • Budget-friendly compared to takeout
  • One-pan cooking for easy cleanup

Ingredients

For the Stir-Fry

  • 300 g beef strips (sirloin or flank steak recommended)
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2–3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • Optional: 1/2 cup snap peas or sliced mushrooms

For the Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce (or 1 teaspoon brown sugar as substitute)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes (optional)
  • 2 tablespoons water
  • 1 teaspoon cornstarch

Directions

Step 1: Prepare the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, chili flakes, water, and cornstarch. Set aside.

Step 2: Cook the Beef

Heat the vegetable oil in a large skillet or wok over high heat.
Add the beef strips and stir-fry for 2–3 minutes until browned.
Remove the beef from the pan and set aside.

Step 3: Stir-Fry the Vegetables

In the same pan, add a little more oil if needed.
Add the broccoli, carrot, onion, and bell pepper.
Stir-fry for 3–4 minutes, keeping the vegetables crisp and tender.
Add the garlic and cook for 30 seconds until fragrant.

Step 4: Combine Everything

Return the beef to the pan.
Pour the prepared sauce over the mixture and toss well.
Cook for 1–2 minutes until the sauce thickens and coats the beef and vegetables evenly.

Step 5: Serve

Serve hot with steamed rice or noodles.

Tips for Best Results

  • Slice beef thinly against the grain for maximum tenderness.
  • Use high heat for authentic stir-fry flavor.
  • Do not overcook the vegetables—they should remain crisp.
  • Add a splash of water if the sauce becomes too thick.
  • Prep all ingredients before cooking; stir-fry moves fast.
  • Marinate beef in 1 tablespoon soy sauce and black pepper for extra flavor.

Variations & Substitutions

  • Chicken or Pork: Replace beef with chicken breast, thigh strips, or thin-cut pork.
  • Vegetarian: Use tofu or mushrooms and vegetable-based sauces.
  • Spicy: Add sriracha, chili oil, or extra chili flakes.
  • Low-Sodium: Use low-sodium soy sauce and reduce hoisin.
  • Extra Veggies: Add zucchini, cabbage, snap peas, or baby corn.

Serving Suggestions

  • Serve over steamed jasmine rice, brown rice, or noodles.
  • Add a squeeze of lime for brightness.
  • Top with sesame seeds or chopped green onions.
  • Pair with spring rolls or dumplings for a full meal.
  • Use leftovers for a quick lunch bowl the next day.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze for up to 1 month. Thaw in the fridge before reheating.
  • Reheating: Warm in a skillet over medium heat with a splash of water. Microwave in short intervals, stirring in between.

Nutrition Information

Per Serving (approx. 280g):

  • Calories: 330 kcal
  • Carbohydrates: 18g
  • Protein: 29g
  • Total Fat: 16g
    • Saturated Fat: 4g
    • Polyunsaturated Fat: 2g
    • Monounsaturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 70mg
  • Sodium: 820mg
  • Potassium: 520mg
  • Fiber: 3g
  • Sugar: 7g
  • Vitamin A: 3800 IU
  • Vitamin C: 90mg
  • Calcium: 55mg
  • Iron: 3.2mg

Nutritional values are approximate and may vary based on ingredients.

FAQ

Can I use frozen vegetables?
Yes, but cook them quickly so they do not release too much water.

What cut of beef is best?
Sirloin, flank steak, or ribeye work best for tenderness and flavor.

Can I double the sauce?
Yes. Double all sauce ingredients while keeping cooking times the same.

Why is my beef tough?
Slice thinner, cook quickly over high heat, and avoid overcooking.

Can I meal prep this?
Absolutely. It reheats well and keeps for several days.

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