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Beef Stir Fry with Vegetables

Beef stir fry with vegetables featuring thinly sliced seared beef and crisp-tender broccoli, bell pepper, snap peas, and mushrooms in a glossy soy-ginger sauce. Quick beef dinner that finishes in about 30 minutes and tastes like takeout over steamed rice with sesame seeds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 1.5 lb flank or sirloin steak thinly sliced very thin against the grain
  • 2 broccoli florets 2 cups
  • 1 red bell pepper sliced
  • 1 snap peas 1 cup
  • 1 mushrooms sliced, 1 cup
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp vegetable oil divided (2 tbsp for searing, remaining for stir-fry)
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with water
  • 2 tbsp water for cornstarch slurry
  • 0.25 sesame seeds for serving
  • 1 cooked rice for serving

Equipment

  • 1 wok

Method
 

Make the soy-ginger sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch mixed with water in a bowl until smooth, then set aside.
Sear the beef
  1. Heat 2 tablespoons vegetable oil in a wok over high heat until smoking, then add the beef in a single layer and sear for 1–2 minutes without stirring until browned.
  2. Toss the beef briefly to coat with the searing oil and remove it from the wok.
Stir-fry the vegetables and finish
  1. Add the remaining vegetable oil to the wok and stir-fry broccoli florets, red bell pepper, snap peas, and mushrooms for 3–4 minutes until tender-crisp.
  2. Add garlic and fresh ginger and cook for 30 seconds, stirring, until fragrant.
  3. Return the seared beef to the wok and stir to combine with the vegetables.
  4. Pour the sauce over everything and toss while stirring until the sauce thickens and turns glossy, about 1 minute.
  5. Serve immediately over cooked rice and top with sesame seeds.

Notes

For best texture, slice the steak very thin against the grain and keep the vegetables tender-crisp by stir-frying on high heat in small batches if needed. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through (sauce may thicken—add a splash of water). Freezing is not recommended for crisp-tender vegetables. For a lighter option, use reduced-sugar soy sauce and replace oyster sauce with a low-sodium oyster sauce substitute if available.