Description
Whip up a quick 30-Minute Beef Stir Fry with Vegetables for busy weeknights! Tender beef, crisp veggies, and savory sauce come together fast.
Ingredients
- Star Ingredients:
- Flank Steak or Sirloin (1 lb, thinly sliced against the grain)
- Fresh Veggie Crew:
- Broccoli Florets (2 cups)
- Bell Peppers (1 red, 1 yellow, sliced)
- Carrots (1 cup, thinly sliced or julienned)
- The Flavor Makers:
- Garlic (4 cloves, minced)
- Fresh Ginger (1-inch piece, grated)
- Soy Sauce (1/4 cup, low-sodium preferred)
- Oyster Sauce (2 tbsp)
- Rice Vinegar (1 tbsp)
- Sesame Oil (1 tsp)
- Cornstarch (1 tbsp)
- Vegetable Oil (2 tbsp, for stir-frying)
- For Serving:
- Cooked Rice or Noodles
Instructions
- Prep Your Ingredients:: First things first, get all your chopping done. This 30-Minute Beef Stir Fry with Vegetables is all about speed, so having everything ready before you even turn on the heat is crucial. Slice that beef thinly against the grain—seriously, it makes all the difference for tenderness. Chop your broccoli, peppers, and carrots. Mince the garlic and grate the ginger. Whisk together your stir-fry sauce ingredients (soy sauce, oyster sauce, rice vinegar, cornstarch) in a small bowl. This is where I always feel like a pro chef, with all my little bowls lined up!
- Sear the Beef:: Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it’s just smoking. Add half of the sliced beef in a single layer. Let it sear undisturbed for about 1-2 minutes until it gets a beautiful brown crust. Don’t overcrowd the pan, or it’ll steam instead of sear, and we want that lovely caramelization, right? Remove the seared beef to a plate and repeat with the remaining beef, adding a little more oil if needed. I once tried to do it all at once, and it was a soggy mess, oops!
- Stir-Fry the Vegetables:: Add the remaining vegetable oil to the hot wok. Toss in your carrots and broccoli first; they take a little longer. Stir-fry for 2-3 minutes until they start to brighten and get tender-crisp. Then, add the bell peppers, minced garlic, and grated ginger. Oh, the smell here is divine! Stir-fry for another 1-2 minutes until everything is fragrant and the peppers are slightly softened but still have a bite. Don’t overcook them; we want vibrant veggies in our beef stir fry.
- Combine and Sauce It Up:: Return the seared beef to the wok with the vegetables. Give everything a good toss to combine. Now, re-whisk your stir-fry sauce quickly, just in case the cornstarch settled, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes as the sauce thickens and coats everything beautifully. It should get nice and glossy. This is where the magic happens, and your kitchen will smell absolutely incredible, honestly.
- Finish with Sesame Oil:: Once the sauce has thickened to your liking and everything is coated, remove the wok from the heat. Drizzle in the sesame oil and give it one last good stir. This step is small but mighty; that nutty aroma really elevates the dish. I sometimes forget this part in my rush, and I always notice the difference when I remember it!
- Serve Your Quick 30-Minute Beef Stir Fry with Vegetables:: Serve your piping hot 30-Minute Beef Stir Fry with Vegetables immediately over a bed of fluffy jasmine rice or your favorite noodles. Garnish with a sprinkle of sesame seeds or chopped green onions if you’re feeling fancy. It looks so vibrant and tastes even better. Take a moment to appreciate that you just made something this delicious in, well, about 30 minutes! Pat yourself on the back, you totally nailed it.