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Beef Stir Fry with Vegetables

Beef stir fry with vegetables featuring thinly sliced, seared beef and crisp-tender broccoli, snap peas, and mushrooms in a glossy soy-ginger sauce. Quick weeknight dinner method: sear first, stir-fry fast, then toss everything with thickened sauce and serve 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 vegetables
  • 1.5 lb flank or sirloin steak Sliced very thin against the grain.
  • 2 cup broccoli florets
  • 1 red bell pepper Sliced.
  • 1 cup snap peas
  • 1 cup mushrooms Sliced.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp vegetable oil Divided; 2 tbsp for searing and the rest for stir-frying.
Soy ginger 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 2 tbsp water to make a slurry.
  • 2 tbsp water For the cornstarch slurry.
Serving
  • 1 sesame seeds For topping.
  • 4 cooked rice Serve immediately over steamed rice.

Equipment

  • 1 cast iron skillet

Method
 

Mix the soy-ginger sauce
  1. Whisk soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch mixed with water together until smooth, then set aside.
Sear the beef
  1. Heat 2 tablespoons vegetable oil in a wok or cast iron skillet over high heat until smoking, then add the sliced beef in a single layer.
  2. Sear the beef for 1–2 minutes without stirring until browned, then toss briefly and remove to a plate.
Stir-fry the vegetables
  1. Add the remaining 1 tablespoon vegetable oil to the wok, then stir-fry broccoli, bell pepper, snap peas, and mushrooms for 3–4 minutes until tender-crisp.
  2. Add the minced garlic and grated ginger and cook for 30 seconds, then return the beef to the wok.
Thicken and glaze
  1. Pour the sauce over the beef and vegetables, then toss until the cornstarch activates and the sauce is thick and glossy, about 1 minute.
  2. Serve immediately over cooked rice and top with sesame seeds.

Notes

For best searing, slice the steak thinly against the grain and keep the pan genuinely hot before adding the beef; work in a single layer so it browns instead of steams. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot (you may loosen with a splash of water). Freezing is not recommended for the best vegetable texture. For a lighter option, use low-sodium soy sauce and reduce the added brown sugar to keep the sauce glossy without extra salt.