Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables

A quick and delicious Beef Stir Fry with vibrant vegetables, perfect for busy weeknights or family gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound beef (sliced into thin strips) Choose your preferred cut such as flank or sirloin.
2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Modify the vegetable mix based on availability.
3 tablespoons soy sauce Use low-sodium soy sauce for a healthier option.
2 tablespoons vegetable oil Can use any high smoke point oil.
2 cloves garlic (minced) Freshly minced garlic is preferred.
1 teaspoon ginger (minced) Fresh ginger adds a nice kick.
to taste Salt and pepper Adjust for personal taste.
Cooked rice for serving Use any variety of rice you prefer.

Method

Preparation

Begin by slicing the beef into thin strips. This ensures it cooks quickly and evenly.
Prepare the vegetables by washing and cutting them into bite-sized pieces.

Cooking

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until hot.
Add the sliced beef to the skillet, season with salt and pepper, and stir-fry for about 3-4 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Toss in the mixed vegetables, stir-frying for another 4-5 minutes until they are vibrant and tender-crisp.
Return the beef to the skillet, add the soy sauce, and sauté everything together for an additional 2-3 minutes.
Serve hot over cooked rice and enjoy.

Notes

For substitutions, feel free to swap the vegetable mix with what you have on hand, such as snow peas, green beans, or snap peas. Avoid overcrowding the pan for a perfect char, and store leftovers in an airtight container for up to 3 days.