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Beef stir fry with fresh vegetables served over steamed jasmine rice in a white bowl

Beef Stir Fry With Fresh Vegetables

A quick and delicious beef stir fry featuring tender, juicy beef and vibrant fresh vegetables tossed in a savory sauce. Ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef (flank steak, sirloin, or ribeye) thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 2 tbsp vegetable oil for stir frying
  • 1 bell pepper thinly sliced
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 0.5 cup snap peas ends trimmed
  • 2 green onions chopped, for garnish
  • 1 tbsp sesame seeds optional, for garnish
  • steamed rice optional, for serving

Equipment

  • Wok or large skillet
  • sharp knife
  • cutting board
  • Spatula
  • Measuring spoons

Method
 

  1. In a bowl, combine beef with soy sauce, hoisin sauce, sesame oil, and honey. Toss well to coat every piece and let marinate for 15 minutes.
  2. Prep all vegetables: slice bell pepper into thin strips, separate broccoli into small florets, julienne the carrot, and trim the snap peas.
  3. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add marinated beef in a single layer and sear without stirring for 60 seconds, then stir and cook for another 1 to 2 minutes until browned. Remove and set aside.
  4. In the same wok, add garlic and ginger and saute for 30 seconds, stirring constantly, until fragrant and golden.
  5. Add bell pepper, broccoli, carrot, and snap peas. Stir fry on high heat for 3 to 5 minutes until tender-crisp and vibrant in color.
  6. Return the beef to the wok. Toss everything together and heat through for 1 to 2 minutes. Taste and season with salt and pepper if needed.
  7. Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

Always slice beef against the grain for maximum tenderness. Substitute tamari for soy sauce to make gluten-free and ensure hoisin sauce is certified gluten-free. If using frozen vegetables, thaw completely and pat dry before adding to the wok. Cook beef in batches if the pan is not large enough to avoid crowding.
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