Quick Beef Stir Fry with Crisp Vegetables (Print Version)

Quick Beef Stir Fry with Crisp Vegetables is a fast, flavorful weeknight meal. Tender beef and fresh veggies in a savory sauce, ready in minutes!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: High Protein

# Ingredients:

→ Beef & Veggies

01 - 1 lb flank steak, thinly sliced against the grain
02 - 3 cups broccoli florets
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 tbsp vegetable oil (for beef)
06 - 1 tbsp vegetable oil (for veggies)

→ Sauce Essentials

07 - 1/2 cup low-sodium soy sauce (divided)
08 - 1/2 cup beef broth
09 - 2 tbsp rice vinegar
10 - 1 tbsp sugar
11 - 2 tsp cornstarch (divided)

→ Aromatics & Oil

12 - 1 tbsp fresh ginger, grated
13 - 3 cloves garlic, minced
14 - 1 tsp sesame oil

→ Finishing Touches

15 - Steamed rice, for serving
16 - Sesame seeds, for garnish (optional)

# Instructions:

01 - First things first, let’s get everything ready. Slice your flank steak against the grain into thin strips – this makes it super tender. I always aim for about 1/4-inch thickness; too thick and it’ll be chewy, too thin and it’ll disappear! Then, toss the beef with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch in a bowl. While that's hanging out, chop your broccoli into bite-sized florets and slice your bell peppers. Seriously, doing all your chopping beforehand is a game-changer; I learned that the hard way when I was frantically trying to chop veggies while the wok was smoking. Mis en place, people!
02 - Now for the magic sauce! In a small bowl, whisk together the remaining soy sauce, beef broth, rice vinegar, sugar, grated ginger, minced garlic, and the remaining cornstarch. Give it a really good whisk to make sure there are no lumps from the cornstarch. This is where all that incredible flavor comes from, so don't skimp on the mixing. I remember one time I rushed this step, and the sauce was a bit clumpy, which was a bummer. Take your time here; it makes all the difference for a smooth, glossy sauce.
03 - Heat 1 tablespoon of vegetable oil in your wok or a large skillet over high heat until it's shimmering. This step is crucial for getting a nice sear on your beef! Add about half of the beef strips in a single layer and cook for 1-2 minutes per side until browned. Don't overcrowd the pan, or the beef will steam instead of sear—a mistake I used to make all the time, resulting in sad, grey beef. Remove the seared beef to a plate and repeat with the remaining beef, adding a little more oil if needed. Your kitchen should smell amazing right about now!
04 - Add another tablespoon of vegetable oil to the hot wok. Toss in your broccoli florets and bell peppers. Stir-fry for 3-5 minutes, until the vegetables are crisp-tender and still have a bit of a bite. You want them bright and vibrant, not soft and mushy. I like my veggies with a little snap, so I tend to undercook them ever so slightly. This is where you can totally experiment with other veggies if you're feeling adventurous, but these are my favorites for this flavorful meal.
05 - Return all the seared beef to the wok with the vegetables. Give your prepared sauce another quick whisk, just in case the cornstarch has settled, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes, letting the sauce come to a gentle simmer. You’ll see it start to thicken beautifully, coating everything in that glossy, savory goodness. This is the moment where all the flavors truly come together, and honestly, the aroma is just incredible. Don't walk away during this step; the sauce thickens fast!
06 - Remove the wok from the heat. Drizzle with a teaspoon of sesame oil for that irresistible nutty finish, and sprinkle with sesame seeds if you're feeling fancy. Serve your Quick Beef Stir Fry immediately over steamed rice. I love seeing all those colors pop against the white rice. It’s a complete meal that feels special, even though it came together so quickly. Enjoy the fruits of your quick kitchen adventure!

# Notes:

01 - Don't overcrowd the pan when searing beef; it makes a huge difference in texture.
02 - Store leftovers in an airtight container for 3-4 days; stovetop reheating is best.
03 - Sirloin or chicken can swap for flank steak, and various veggies work well.
04 - Serve over rice with a cold lager, or try with noodles for a fun change.

# Tools You'll Need:

01 - Wok or large skillet
02 - whisk
03 - cutting board
04 - sharp knife
05 - small bowls

# Nutrition Facts (Per Serving):

Calories: 380
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 30g

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