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Beef Stir Fry with Vegetables

Beef stir fry with vegetables made with thinly sliced seared beef and crisp-tender broccoli, bell pepper, snap peas, and mushrooms. A glossy soy-ginger sauce clings to everything for a quick weeknight dinner, served over steamed rice.
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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 stir fry with vegetables
  • 1.5 lb flank or sirloin steak Sliced very thin against the grain.
  • 2 broccoli florets
  • 1 red bell pepper Sliced.
  • 1 snap peas
  • 1 mushrooms Sliced.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp vegetable oil Divided; used for searing the beef.
  • 1 tbsp vegetable oil Divided; used for stir-frying vegetables.
  • 0.25 cup soy sauce For the sauce.
  • 2 tbsp oyster sauce For the sauce.
  • 1 tbsp brown sugar For the sauce.
  • 1 tsp sesame oil For the sauce.
  • 1 tbsp cornstarch Mixed with water for slurry.
  • 2 tbsp water For the cornstarch slurry.
  • 1 sesame seeds For topping (optional but recommended).
  • 1 cooked rice For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the soy-ginger sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, and the cornstarch slurry (cornstarch mixed with water) until smooth, then set aside.
Sear the beef
  1. Heat 2 tablespoons vegetable oil in a wok or skillet over high heat until smoking, then add the beef in a single layer and sear for 1–2 minutes without stirring until browned.
  2. Briefly toss the browned beef to finish cooking, then remove from the pan to a plate.
Stir-fry the vegetables
  1. Add the remaining 1 tablespoon vegetable oil, then stir-fry broccoli florets, red bell pepper, snap peas, and mushrooms for 3–4 minutes until tender-crisp.
  2. Add garlic and grated ginger and cook for 30 seconds, stirring constantly to keep them fragrant.
  3. Return the seared beef to the wok.
Sauce and serve
  1. Pour the sauce over the beef and vegetables, then toss to coat while stirring until thick and glossy, about 1 minute.
  2. Serve immediately over cooked rice and top with sesame seeds.

Notes

For best searing, slice the steak very thin against the grain and keep the beef in a single layer so it browns instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot skillet until warmed through, adding a splash of water if the sauce tightens. Freezing is not recommended because vegetables can soften after thawing. For a lower-sodium option, use low-sodium soy sauce and low-sodium oyster sauce, keeping the cooking steps the same.