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Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables is a fast garlic-ginger dinner with tender, cornstarch-coated flank steak and crisp-tender vegetables. Sear the beef hot, stir-fry the vegetables quickly, then glossy sauce-coat everything for a satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and coating
  • 1.5 lb flank steak Thinly sliced against the grain.
  • 2 tbsp cornstarch For coating the beef.
  • 2 tbsp vegetable oil Divided, 1 tbsp for searing and remaining for stir-frying.
Vegetables
  • 1 broccoli head Cut into florets.
  • 1 red bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 1 carrot Thinly sliced.
  • 1 cup snap peas
Aromatics and sauces
  • 3 cloves garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 0.33 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 0.25 cup beef broth
Thickening and garnish
  • 1 tsp cornstarch Mixed with water to make a slurry.
  • 1 tbsp water For the cornstarch slurry.
  • 2 green onions Sliced.
  • 1 tsp sesame seeds

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and season
  1. Toss the sliced flank steak with 2 tbsp cornstarch until evenly coated, then let it rest for 10 minutes.
  2. Whisk together low-sodium soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and beef broth in a bowl, then set the sauce aside.
Sear and stir-fry
  1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat, then sear the beef in batches for 2–3 minutes until browned but not fully cooked and transfer to a plate.
  2. Add the remaining vegetable oil, then stir-fry broccoli, carrots, and red bell pepper and yellow bell pepper for 3–4 minutes.
  3. Add snap peas and cook for 2 minutes until the vegetables are crisp-tender.
  4. Stir in garlic and fresh ginger, then cook for 30 seconds until fragrant.
Sauce and finish
  1. Return the beef to the skillet, then pour in the prepared sauce and stir well to coat everything evenly.
  2. Add the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
  3. Sprinkle with green onions and sesame seeds, then serve immediately over steamed rice or noodles.

Notes

Pro tip: slice the flank steak thinly against the grain and keep the heat high so the beef browns quickly while the vegetables stay crisp-tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the vegetables soften. For a gluten-free swap, use a gluten-free soy sauce.