30-minute Beef Stir Fry With Vegetables is a quick and tasty dish that brings together tender strips of beef and a colorful mix of fresh veggies. The combination of crisp bell peppers, broccoli, and snap peas stir-fried with soy sauce and garlic makes for a satisfying meal full of flavor and texture.
I love making this recipe when I want something healthy but don’t have a lot of time. It’s simple to prepare, and the best part is you can swap in whatever vegetables you have on hand. I usually toss in some carrots or mushrooms depending on what’s in my fridge, and it always turns out great.
My favorite way to enjoy this stir fry is over a bed of steamed rice or alongside noodles. It feels like a complete meal with the beef, veggies, and sauce all in one. Plus, it smells amazing while it cooks and always gets compliments at the dinner table!
Key Ingredients & Substitutions
Beef: Sirloin or flank steak are great because they cook quickly and stay tender. If you want a leaner option, try skirt steak or even thinly sliced chicken breast.
Vegetables: Bell pepper, broccoli, green beans, and mushrooms give a nice mix of textures and colors. Use whatever veggies you love or have in the fridge, like carrots, zucchini, or snap peas.
Sauces: Soy sauce is the base here, but tamari works well for gluten-free. Oyster sauce adds depth but is optional—try a splash of mushroom sauce instead for a vegetarian alternative.
Thickener: Cornstarch makes the sauce glossy and thick. Tapioca starch can be used as a substitute if you don’t have cornstarch.
How Can You Get the Perfect Tender Beef in Your Stir Fry?
Slicing the beef thinly and against the grain is key. This means cutting perpendicular to the muscle fibers, which makes the meat less chewy.
- Freeze the beef for 15-20 minutes first; it firms up making slicing easier.
- Cook beef in batches so the pan stays hot—crowding causes steaming instead of searing.
- Stir-fry quickly over high heat for just a few minutes until browned but still juicy.
Following these tips helps you get tender, flavorful beef that pairs perfectly with the crisp veggies and sauce.
Equipment You’ll Need
- Large wok or skillet – I recommend a wok because it heats evenly and is great for stir-frying.
- Cutting board and sharp knife – for slicing beef and chopping vegetables easily.
- Small bowl – to whisk together the sauce ingredients quickly.
- Measuring spoons and cup – for accurate sauce prep.
- Spatula or wooden spoon – to stir and toss everything smoothly while cooking.
Flavor Variations & Add-Ins
- Swap beef for chicken strips or tofu for a different protein that cooks quickly and stays tender.
- Mix in a splash of rice vinegar or a teaspoon of chili paste for a tangy or spicy kick.
- Add sliced carrots, zucchini, or water chestnuts for more crunch and color.
- Top with chopped cashews or peanuts for extra crunch and nutty flavor.
30-minute Beef Stir Fry With Vegetables
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 2 tbsp vegetable oil (divided)
- 1 medium red bell pepper, julienned
- 1 cup broccoli florets
- 1 cup green beans or snap peas, trimmed
- 1 cup sliced mushrooms (such as cremini or button)
- 3 garlic cloves, minced
- 1 tsp fresh ginger, minced
Sauce Ingredients:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1/2 cup beef or chicken broth (or water)
- 1 tsp sesame oil
- 1 tsp sugar or honey
For Serving and Garnish:
- Cooked white rice
- Sesame seeds
- Sliced green onions (optional)
Time Needed:
This dish takes about 10 minutes to prep and roughly 20 minutes to cook, so you’ll have a fresh, flavorful stir fry on your table in just 30 minutes!
Step-by-Step Instructions:
1. Mix the Sauce:
Start by whisking together soy sauce, oyster sauce, hoisin sauce, cornstarch, broth, sesame oil, and sugar in a small bowl until smooth. This will be your tasty stir fry sauce. Set it aside.
2. Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef in one layer. Stir-fry for 2-3 minutes until the beef is browned but not fully cooked. Remove the beef from the pan and set it aside.
3. Stir-Fry the Vegetables:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and ginger and cook for about 30 seconds until fragrant. Then add broccoli, bell peppers, green beans (or snap peas), and mushrooms. Stir-fry everything for 4-5 minutes until the vegetables are crisp-tender.
4. Combine and Finish Cooking:
Return the cooked beef to the pan with the vegetables. Stir the sauce again and pour it over the beef and veggies. Cook while stirring constantly for about 2 minutes, or until the sauce thickens and coats everything nicely. Make sure the beef is fully cooked through.
5. Serve and Garnish:
Remove from heat and serve your delicious beef stir fry right over steamed white rice. Sprinkle with sesame seeds and sliced green onions if you like some extra color and crunch.
Enjoy a quick, colorful, and tasty meal that comes together in half an hour and brings a balance of tender beef, vegetables, and savory flavors to your plate!
Can I Use Frozen Beef for This Stir Fry?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before slicing. Pat it dry to remove excess moisture, which helps achieve a good sear when cooking.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap in any vegetables you have on hand like carrots, zucchini, snap peas, or baby corn. Just keep in mind that denser veggies may need a bit longer cooking time.
How Do I Store Leftovers?
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the beef tender and veggies crisp.
Can I Make This Recipe Gluten-Free?
Yes! Use tamari instead of soy sauce and omit oyster sauce or replace it with a gluten-free alternative to keep the dish gluten-free without sacrificing flavor.
