If you’re craving a dish that packs a punch of flavor while sneaking in a bounty of fresh veggies, you’re going to adore this Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe. This vibrant and hearty stir fry masterfully balances tender, thinly sliced beef with a colorful medley of vegetables, all coated in a bold garlic-ginger sauce that’s glossy and irresistible. Not only does it deliver on taste, but it’s also a feast for the eyes and nutrition-packed, making it a real winner for weeknight dinners or anytime you want something both satisfying and wholesome.
Ingredients You’ll Need
This recipe relies on simple yet thoughtfully chosen ingredients that come together in harmony. Each component plays its part: the beef lends richness and protein, the vegetables provide crunch and a riot of color, and the sauce ties everything together with depth and a touch of sweetness.
- 1 lb flank steak or sirloin: Choose a tender cut to ensure quick cooking and a juicy bite.
- 1 tbsp soy sauce (for beef marinade): Adds umami and helps tenderize the beef.
- 1 tsp cornstarch (for beef marinade): Creates a silky coating for the beef to hold onto the sauce better.
- 1 tsp sesame oil (for marinade and sauce): Brings a toasty, nutty fragrance to the dish.
- ½ tsp black pepper: Adds a mild heat that complements the garlic and ginger.
- 2 cups broccoli florets: Crunchy and green, packed with fiber and vitamins.
- 1 red bell pepper, sliced: Sweet and vibrant, it adds a lovely pop of color.
- 1 yellow bell pepper, sliced: Brightens the dish and balances flavors with mild sweetness.
- 1 cup snap peas: Crisp and fresh, they add a delightful snap to each bite.
- 1 cup shredded carrots: Sweet and crunchy, giving texture and earthy undertones.
- 1 cup mushrooms, sliced: Earthy flavor that enhances umami depth.
- 3 green onions, sliced: Fresh and lively, sprinkled in at the end for brightness.
- ¼ cup low-sodium soy sauce (for sauce): The salty backbone of the sauce that keeps it balanced.
- 1 tbsp oyster sauce (optional but recommended): Adds complexity and a touch of sweetness.
- 1 tbsp rice vinegar: Brings a subtle tang to brighten the sauce.
- 1 tbsp honey or brown sugar: Balances the acidity and spice with gentle sweetness.
- 1 tbsp cornstarch (for sauce): Thickens the sauce to a glossy sheen that clings perfectly.
- ½ cup beef broth or water: Creates the perfect consistency for the sauce.
- 1 tbsp fresh ginger, grated: Wakes up the palate with spicy warmth.
- 3 cloves garlic, minced: Provides that unmistakable aromatic punch.
- 1–2 tbsp avocado or vegetable oil (for cooking): High smoke point oil ideal for stir frying at high heat.
How to Make Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe
Step 1: Marinate the Beef
Start by tossing your thinly sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. This simple marinade not only seasons the beef but also tenderizes it and helps it develop a fantastic sear when cooked. Let it rest for about 10 minutes while you prepare the veggies, allowing the flavors to mellow and the beef to become beautifully glossy.
Step 2: Whisk Together the Sauce
In a small bowl, combine low-sodium soy sauce, oyster sauce, rice vinegar, honey or brown sugar, sesame oil, cornstarch, and beef broth or water. Whisk this mixture until the cornstarch is fully dissolved. This sauce is the heart of the stir fry, bringing a rich and tangy, slightly sweet coating that perfectly ties the beef and vegetables together.
Step 3: Sear the Beef
Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until shimmering. Spread the beef slices in an even layer, avoiding overcrowding to ensure each piece gets a lovely caramelized crust. Sear 1 to 2 minutes per side until just cooked through — you want tender, not tough. Remove the beef and set aside. If your pan is small, cook the beef in batches; this helps you get that ultimate browning.
Step 4: Stir Fry the Vegetables
Add a bit more oil if the pan looks dry. Toss in the minced garlic and grated ginger and stir for about 30 seconds until fragrant. Start with the broccoli and mushrooms as they need a little longer to cook, sautéing them for 2 to 3 minutes. Next, add bell peppers, snap peas, and shredded carrots, stir frying for another 3 to 4 minutes. The goal is to keep the vegetables crisp-tender, preserving their vibrant colors and satisfying crunch that make this dish so fresh and lively.
Step 5: Bring Everything Together
Return the seared beef to the pan and pour in the prepared sauce mixture. Stir everything together and cook for 1 to 2 minutes until the sauce thickens and beautifully coats the beef and vegetables in a glossy sheen. Finally, toss in the sliced green onions for a fresh, zesty finish. The result is a spectacularly well-balanced stir fry where the beef and vegetables shine equally, honoring the spirit of the Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe.
How to Serve Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe
Garnishes
To elevate your dish, try garnishing with toasted sesame seeds for a subtle nutty crunch or add a squeeze of fresh lime juice for a burst of brightness that cuts through the richness. If you love a little heat, a dollop of chili paste or some sliced fresh chilies will bring warmth without overpowering the flavors.
Side Dishes
This stir fry pairs brilliantly with steamed jasmine rice or wholesome brown rice to soak up the flavorful sauce. For a lighter option, cauliflower rice is a fantastic low-carb alternative that keeps the dish vibrant and fresh. Rice noodles also make a delicious base, adding a chewy texture that complements the softness of the beef and snap of the veggies.
Creative Ways to Present
If you want to mix things up, consider serving your stir fry as a rice bowl topped with sliced avocado and a sprinkle of chopped peanuts or cashews for additional texture. You can even wrap the stir fry in lettuce leaves for a fun and healthy handheld option. Making it the star of a colorful stir fry salad with some fresh herbs and a drizzle of extra sauce is another way to enjoy this recipe with a fresh twist.
Make Ahead and Storage
Storing Leftovers
This Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. It’s perfect for prepping meals ahead of time or simply saving those satisfying leftovers for a speedy lunch or dinner later in the week.
Freezing
While freezing is possible, it’s best to keep it refrigerated for quality. If you freeze leftovers, do so in a sealed container and consume within 1 to 2 months. Be aware that some vegetables may lose their crispness upon thawing, so freezing is more suited for the beef and sauce rather than the delicate veggies.
Reheating
Reheat your leftovers in a skillet over medium heat to keep the beef tender and vegetables crisp as much as possible. Avoid the microwave if you can, as it may turn the veggies soggy. Add a splash of water or broth if the sauce thickens too much while reheating.
FAQs
Can I use other cuts of beef for this stir fry?
Absolutely! While flank steak or sirloin are ideal for their tenderness and quick cooking, you can also use skirt steak or ribeye if you want a richer flavor. Just be sure to slice it thinly against the grain for the best results.
Is it necessary to marinate the beef?
Marinating helps tenderize the beef and infuse it with flavor, but if you’re short on time, seasoning it well right before cooking can work too. The cornstarch in the marinade also helps achieve that coveted silky coating after cooking.
Can I make this recipe vegetarian or vegan?
Definitely! Simply swap the beef for tofu or tempeh and use vegetable broth instead of beef broth in the sauce. You might want to add a bit more oyster sauce or try a vegan alternative for that umami depth.
What’s the best way to keep the vegetables crisp?
High heat and fast cooking are key. Cook the vegetables in stages and avoid overcooking. This approach preserves their natural crunch and vibrant colors, making the stir fry both beautiful and delicious.
Can I prepare this recipe ahead of time for meal prep?
Yes! The stir fry keeps well in the fridge and reheats beautifully. Prepare all components in advance and toss them together with the sauce just before serving to maintain freshness and flavor.
Final Thoughts
This Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe is one of those dishes you’ll reach for again and again because it’s quick, flavorful, and packs in so many nutrients with minimal fuss. Whether you’re feeding your family or just treating yourself to a wholesome, colorful meal, it’s a satisfying celebration of vibrant vegetables and tender beef that never disappoints. Give it a try and see how easily it becomes a new favorite in your kitchen!
Print
Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Heavy-on-the-Veggies Beef and Vegetable Stir Fry is a vibrant and healthy dish featuring tender, thinly sliced beef combined with a colorful medley of fresh vegetables. The beef is marinated and quickly seared for maximum flavor and tenderness, then tossed with crisp-tender vegetables in a bold, glossy garlic-ginger sauce. Perfectly balanced with 70% vegetables and 30% beef, this stir fry is a delicious, satisfying meal ideal for serving with rice, cauliflower rice, or noodles.
Ingredients
For the Beef
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp black pepper
For the Vegetables (Heavy & Colorful!)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup shredded carrots
- 1 cup mushrooms, sliced
- 3 green onions, sliced
For the Sauce
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ½ cup beef broth or water
Aromatics
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1–2 tbsp avocado or vegetable oil (for cooking)
Instructions
- Marinate the Beef: Toss the thinly sliced beef with soy sauce, cornstarch, sesame oil, and black pepper. Let it sit and marinate for 10 minutes while you prepare the vegetables.
- Make the Sauce: In a bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, honey or brown sugar, sesame oil, cornstarch, and beef broth or water. Set this sauce mixture aside for later use.
- Sear the Beef: Heat 1 tablespoon of avocado or vegetable oil in a large wok or skillet over high heat. Spread the marinated beef in a single layer and sear for 1–2 minutes per side until just cooked through. Avoid overcrowding the pan by cooking in batches if necessary. Remove the beef and set aside.
- Cook the Vegetables: Add a little more oil to the pan if needed. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add the broccoli florets and mushrooms first and cook for 2–3 minutes. Then add the sliced red and yellow bell peppers, snap peas, and shredded carrots. Stir-fry all vegetables for an additional 3–4 minutes until they are crisp-tender, maintaining their vibrant color and a slight crunch.
- Bring It Together: Return the seared beef to the pan with the vegetables. Pour in the prepared sauce and stir everything together for 1–2 minutes, allowing the sauce to thicken and evenly coat the beef and vegetables. Finally, toss in the sliced green onions to finish.
Notes
- For best browning and tenderness, cook the beef in batches without overcrowding the pan.
- Add chili paste if you prefer a spicy kick.
- Sprinkle sesame seeds as garnish for added texture and flavor.
- Finish with a squeeze of fresh lime juice for brightness.
- Try adding extra veggies like zucchini or cabbage for even more color and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet to maintain texture and flavor.
