Easy 30-Minute Beef and Vegetable Stir Fry

Whip up a delicious and healthy meal even on your busiest weeknights with this incredible Easy 30-Minute Beef and Vegetable Stir Fry! This recipe delivers vibrant flavors and tender beef in a savory sauce, all ready from start to finish in less than half an hour. Say goodbye to takeout and hello to a quick, satisfying homemade dinner!

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp soy sauce (for marinade)
• 1 tsp cornstarch (for marinade)
• 1 tbsp sesame oil, divided
• 2 tbsp vegetable oil or preferred high-heat oil
• 1 head broccoli, cut into small florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas
• 1 carrot, julienned or thinly sliced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tbsp soy sauce (for sauce)
• 1 tbsp oyster sauce (optional, for richer flavor)
• 1 tbsp brown sugar or honey
• 1 tsp rice vinegar
• 1/2 cup beef broth or water
• 1 tbsp cornstarch (for sauce)
• Cooked rice or noodles, for serving
• Sesame seeds and sliced green onions, for garnish (optional)

Instructions

1. In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat evenly and set aside to marinate while you prepare the vegetables and sauce (about 10 minutes).
2. In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, oyster sauce (if using), brown sugar, rice vinegar, beef broth, and 1 tablespoon cornstarch. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add half of the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the pan and set aside. Repeat with the remaining beef, adding a little more oil if needed. Remove from pan and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add broccoli florets, bell peppers, snap peas, and carrots. Stir-fry for 3-5 minutes, until vegetables are crisp-tender but still vibrant. Push vegetables to one side of the pan.
5. Add the minced garlic and grated ginger to the empty side of the pan. Sauté for 30 seconds until fragrant, then mix with the vegetables.
6. Give the prepared sauce a quick whisk (as cornstarch settles) and pour it over the vegetables in the pan. Bring to a simmer, stirring constantly, until the sauce thickens.
7. Return the cooked beef to the pan with the vegetables and sauce. Add 1 tablespoon of sesame oil and toss everything together to coat evenly and heat through for about 1-2 minutes.
8. Serve immediately over cooked rice or noodles, garnished with sesame seeds and sliced green onions, if desired.