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Beef Stir-Fry with Vegetables

A quick and delicious one-pan beef stir-fry featuring tender beef and crisp vegetables in a savory sauce, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stir-Fry
  • 1 lb flank steak or sirloin, thinly sliced Marinated for best flavor.
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch Helps to tenderize the beef.
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp rice vinegar
Vegetables
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
  • 1 cup snap peas
  • 1 cup mushrooms, sliced
  • 1 cup baby corn Optional.

Method
 

Marinating the Beef
  1. In a bowl, combine soy sauce, cornstarch, garlic, ginger, and rice vinegar. Add the sliced beef and marinate for 30 minutes.
Cooking the Stir-Fry
  1. Heat a large pan or wok over high heat. Add the marinated beef and stir-fry until browned, about 2-3 minutes. Remove from the pan.
  2. In the same pan, add the carrots and broccoli first and stir-fry for about 2-3 minutes.
  3. Add the bell peppers, snap peas, and mushrooms to the pan and continue cooking for another 3-4 minutes until all the vegetables are crisp-tender.
  4. Return the beef to the pan and combine. Stir-fry for another 1-2 minutes until everything is well mixed and heated through.

Notes

Serve over steamed rice, noodles, or in lettuce wraps. This stir-fry is great for meal prep and can be stored in the fridge for up to 4 days.