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Beef Stir-Fry Recipe Easy 25-Minute Veggie Stir-Fry for Dinner

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A quick and flavorful beef stir-fry with vegetables ready in just 25 minutes, perfect for busy weeknights. Tender beef strips combined with crisp vegetables and a savory sauce create a satisfying and fresh meal.

Ingredients

Scale
  • 12 ounces flank steak or sirloin, thinly sliced against the grain
  • 1 medium red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced or julienned
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil or canola oil
  • Optional garnish: sliced green onions, toasted sesame seeds

Instructions

  1. Thinly slice 12 ounces of flank steak against the grain. Slice 1 medium red bell pepper, 1 small onion, and julienne 1 medium carrot. Separate 1 cup broccoli florets into bite-sized pieces. Mince 2 cloves garlic and grate 1 teaspoon fresh ginger. (About 10 minutes prep)
  2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water, and 1 teaspoon brown sugar until smooth. Set aside.
  3. Heat a wok or large skillet over high heat and add 2 tablespoons vegetable oil. Heat until shimmering but not smoking, about 1-2 minutes.
  4. Add the sliced beef in a single layer (in batches if needed). Sear without moving for 30 seconds to develop a crust, then stir-fry for 1-2 minutes until browned but not fully cooked. Remove beef and set aside.
  5. In the same pan, add more oil if needed. Stir-fry onion, carrot, and broccoli for 2-3 minutes until starting to soften but still crisp. Add bell pepper, garlic, and ginger; cook for 1 more minute until fragrant.
  6. Return beef to the pan with vegetables. Pour in the sauce and stir well to coat. Cook for 1-2 minutes until sauce thickens and beef is cooked through.
  7. Remove from heat. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately over steamed rice or noodles.

Notes

Freeze beef for 30 minutes before slicing to make thin slicing easier. Do not overcrowd the pan when searing beef; cook in batches for better sear. Keep vegetables crisp-tender by not overcooking. Mix sauce ingredients well to avoid lumps. Leftovers keep up to 3 days refrigerated; reheat gently with a splash of water or broth.

Nutrition

Keywords: beef stir-fry, quick dinner, easy stir-fry, weeknight meal, beef and vegetables, 25-minute recipe

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