Tender beef strips with crisp vegetables in a savory soy-ginger sauce. 38g protein, 450 kcal. A quick, balanced weeknight dinner.
Ingredients
-
350g
Beef sirloin or flank steak
-
150g
Broccoli florets
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1 large
Bell pepper
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1 medium
Carrot
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3 tbsp
Soy sauce
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1 tbsp
Sesame oil
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3 cloves
Garlic
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1 tbsp (grated)
Ginger
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1 tsp
Cornstarch
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1 tbsp
Vegetable oil
Instructions
1
Prep beef
Slice beef against the grain into thin 5mm strips. Toss with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes — the cornstarch creates a velvety coating.
2
Cook beef
Heat vegetable oil in a wok or large skillet over very high heat until smoking. Sear beef in a single layer 2-3 minutes until browned. Remove immediately — don't overcook.
3
Stir-fry vegetables
In the same wok, add sesame oil. Stir-fry broccoli, sliced pepper, and julienned carrot for 3-4 minutes until crisp-tender.
4
Combine and sauce
Add garlic and ginger, cook 30 seconds. Return beef to the wok. Add remaining soy sauce, toss everything together for 1 minute. Serve over rice or noodles.
Why this recipe works
This Classic Beef Stir-Fry with Vegetables is a perfect quick weeknight dinner that combines tender beef and crisp vegetables in a savory sauce. The technique of slicing the beef against the grain and letting it marinate with cornstarch ensures it remains tender and flavorful. The key flavors—garlic and ginger—infuse the dish with Asian-inspired goodness, while the high heat of the wok helps achieve that signature stir-fry texture. In just 20 minutes, you have a balanced meal rich in protein, making it an ideal choice for busy weeknights.
Meal prep and cooking tips
Preparation is key for a fast stir-fry. Have all your ingredients chopped and ready to go before you turn on the stove. This ensures that everything cooks evenly and no component is left overcooked while waiting for others to finish. Feel free to customize the vegetable mix based on your preferences or what you have on hand.
Recipe Notes & Tips
- Slice vegetables uniformly to ensure even cooking.
- Preheat your wok or skillet until it's very hot before adding ingredients.
- Work in batches if you're making a larger quantity to prevent overcrowding.
- Use a high smoke point oil like vegetable or canola oil for frying.
- Add starch, like cornstarch, to beef before cooking to create a velvety texture.
Variations
- Add Some Heat: Incorporate sliced chili peppers or a dash of sriracha for spice.
- Mix Up the Sauce: Use oyster sauce or hoisin sauce for a different flavor profile.
- Vegetarian Version: Replace beef with tofu or tempeh for a plant-based dish.
- Different Proteins: Chicken or shrimp can be substituted for a variation on this classic.
- Whole Grain Option: Serve with brown rice or quinoa instead of white rice.
Common Mistakes to Avoid
- Overcooking the beef: Sear quickly on high heat to prevent the beef from becoming tough.
- Additions too early: Introduce softer vegetables late to avoid overcooking.
- Skipping the marination: Marinate the beef for tender results; don’t skip the cornstarch step.
- Not using enough heat: Wok cooking relies on high heat to get that stir-fried texture.
- Overcrowding the pan: Cook in smaller batches for best results.
How to Store
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
Frequently Asked Questions
How do I keep the beef tender in a stir-fry?
Three rules: slice against the grain (this shortens the muscle fibers), use the cornstarch coating (it protects the surface), and cook on maximum heat for minimum time. Overcooked stir-fry beef turns rubbery.
What cut of beef is best?
Flank steak is the classic stir-fry cut — flavorful and lean. Sirloin is a good budget option. For extra tenderness, try flat iron or skirt steak.
Can I add more vegetables?
Absolutely. Snap peas, mushrooms, baby corn, water chestnuts, and bean sprouts all work. Just add harder vegetables first and softer ones later.
How do I store leftover stir-fry?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot wok or skillet — the microwave tends to make the vegetables soggy and the beef rubbery.
Can I make this gluten-free?
Yes — swap the regular soy sauce for tamari or coconut aminos. Also check that your cornstarch brand is certified gluten-free, though most naturally are.
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