30 Minute Beef Stir Fry with Veggies

A quick, flavorful beef stir fry recipe that comes together in under 30 minutes. Packed with tender beef, crisp vegetables, and a savory sauce, this meal brings together the best of Asian flavors in a simple, weeknight-friendly dish.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

1 lb beef sirloin, flank steak, or skirt steak, sliced very thinly against the grain
1 tbsp soy sauce or tamari for gluten free
1 tbsp cornstarch

For the Stir Fry Sauce

1/2 cup low sodium beef or chicken broth
1/4 cup low sodium soy sauce or tamari
2 tbsp oyster sauce or hoisin sauce for a sweeter profile
1 tbsp sesame oil
1 tbsp brown sugar or honey optional, for balance
1 tsp cornstarch for sauce thickening

For the Stir Fry

2 tbsp neutral oil like canola, grapeseed, or avocado oil
1 small onion sliced
3 cloves garlic minced
1 tbsp fresh ginger grated
4 cups mixed vegetables e.g., broccoli florets, sliced bell peppers, shredded carrots, snow peas

Equipment

Large Skillet or Wok
- Mixing bowls
- Measuring cups and spoons

Method

Prep Your Beef: In a medium bowl, toss your thinly sliced beef with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Use your hands. Feel the texture. This step, called velveting, is a classic Chinese technique that creates a protective coating, ensuring your beef stays incredibly tender and juicy. Set it aside while you prep everything else.
Whisk the Magic Sauce: In a separate small bowl or liquid measuring cup, whisk together all the stir fry sauce ingredients: broth, soy sauce, oyster sauce, sesame oil, optional sugar, and the final teaspoon of cornstarch. Whisk until the cornstarch is fully dissolved.
Heat Your Pan: Place a large skillet or wok over high heat. Let it get hot. Really hot. You want to see a wisp of smoke rise from the surface. This is the key to getting that beautiful sear and avoiding sad, steamed meat. Add 1 tablespoon of oil and swirl to coat.
Sear the Beef: Carefully add the beef to the hot pan in a single layer. Don’t overcrowd it; cook in two batches if you have to. Let it sear for about 1 minute per side without moving it. You want to hear that aggressive sizzle. Once it's nicely browned but still a little pink inside, remove it from the pan and set it aside on a plate.
Cook the Aromatics and Veggies: Reduce the heat to medium high. Add the remaining tablespoon of oil to the same pan. Add your sliced onion and cook for a minute until it starts to soften. Then, add the garlic and ginger. Stir constantly for about 30 seconds until you’re hit with that incredible, fragrant aroma. Now, add your heartier vegetables like broccoli and carrots. Stir fry for 3 to 4 minutes until they begin to get tender crisp.
Bring It All Together: Add the more delicate vegetables, like bell peppers and snow peas, and cook for another 1 to 2 minutes. You still want them to have a nice crunch. Pour the prepared sauce over the vegetables and stir. As the sauce heats up, it will start to thicken beautifully thanks to that little bit of cornstarch.
Finish the Dish: Return the seared beef and any juices from the plate back to the pan. Toss everything together to coat it all in that glossy, savory sauce. Let it cook for one final minute, just to heat the beef through.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 30gFat: 14gSaturated Fat: 3gCholesterol: 80mgSodium: 760mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 100mgCalcium: 25mgIron: 3mg

Notes

For more flavor and heat, you can add a pinch of red pepper flakes or a teaspoon of chili garlic sauce with the garlic and ginger. Also, feel free to vary the vegetables you use, or add in edamame for extra protein.

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