Are you looking for a quick and delicious meal that packs a punch of flavor and is loaded with nutrients? Look no further! This Easy Stir Fried Beef with Vegetables is not only simple to prepare but also a crowd-pleaser. With tender flank steak and a colorful medley of vegetables, this dish will have your family and friends coming back for seconds. Perfect for busy weeknights or a leisurely weekend dinner, this recipe is sure to become a staple in your home.
Why It Works Every Time
The success of this Easy Stir Fried Beef with Vegetables lies in the balance of flavors and textures. The flank steak is marinated with soy sauce and cornstarch, ensuring it remains tender while absorbing all those umami notes. The combination of fresh vegetables adds crunch, color, and nutritional value, making this dish not only satisfying but also wholesome. Plus, the cooking method – high heat in a wok or skillet – seals in the juices and creates a lovely caramelization, enhancing the overall taste.
Ingredient Checklist
- 16 ounces flank steak
- 6 tablespoons soy sauce
- 4 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon granulated white sugar
- 3 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 2 medium bell peppers, thinly sliced
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1 medium carrot, thinly sliced
- 2 teaspoons grated fresh ginger
- Cooked rice, for serving (optional)
Equipment & Tools
- Wok or Large Skillet: Essential for high-heat cooking, allowing for quick stir-frying.
- Knife and Cutting Board: For slicing vegetables and beef.
- Measuring Cups and Spoons: To ensure accuracy in measuring ingredients.
- Spoon or Spatula: For stirring and flipping the ingredients in the wok.
Easy Stir Fried Beef with Vegetables — Do This Next
Step 1: Prepare the Beef
Begin by slicing the flank steak against the grain into thin strips. This will help the meat to remain tender. In a bowl, combine the soy sauce, cornstarch, water, and sugar. Add the sliced beef to the marinade, ensuring all pieces are coated. Let it marinate for about 15-30 minutes.
Step 2: Chop the Vegetables
While the beef is marinating, wash and slice your vegetables. Thinly slice the onion, bell peppers, mushrooms, zucchini, and carrot. Make sure they are cut into uniform sizes for even cooking.
Step 3: Heat the Oil
In your wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 2-3 minutes without stirring to allow it to sear properly.
Step 4: Stir-Fry the Beef
After the beef is seared, stir-fry it for an additional 2-3 minutes until it’s cooked through. Remove the beef from the pan and set it aside on a plate.
Step 5: Cook the Vegetables
In the same pan, add the remaining tablespoon of oil. Add the onion and cook for 1 minute until slightly softened. Then, add the bell peppers, mushrooms, zucchini, carrot, and grated ginger. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
Step 6: Combine and Serve
Return the cooked beef to the pan with the vegetables. Toss everything together and stir-fry for another minute to heat through and combine the flavors. Serve immediately over cooked rice, if desired.
Allergy-Friendly Swaps
- Gluten-Free: Substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- Vegetarian/Vegan: Replace beef with tofu or tempeh and use a plant-based soy sauce.
- Low-Sodium: Opt for low-sodium soy sauce to reduce sodium intake.
- Vegetable Variations: Feel free to swap in your favorite vegetables like broccoli, snap peas, or asparagus.
Troubleshooting Tips
- If the beef is tough, ensure you are slicing against the grain and not overcooking it.
- For soggy vegetables, make sure your pan is hot enough and avoid overcrowding it.
- If the flavors are lacking, adjust the soy sauce or add a splash of rice vinegar for extra tang.
- For a thicker sauce, add a bit more cornstarch mixed with water at the end of cooking.
Make-Ahead & Storage
This Easy Stir Fried Beef with Vegetables can be made ahead of time. You can marinate the beef and chop the vegetables a day in advance. Store them separately in the refrigerator. This dish can also be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through.
Reader Questions
Can I use a different cut of beef instead of flank steak?
Absolutely! Cuts like sirloin or ribeye can work well, but make sure to slice them thinly for best results.
What if I don’t have soy sauce? Can I use something else?
You can use coconut aminos as a soy sauce alternative, or even a homemade version with broth and spices if you’re looking for a substitute.
Can I freeze this stir fry?
Yes, you can freeze the cooked stir fry in an airtight container for up to 2 months. Just thaw and reheat when ready to serve.
What type of rice is best to serve with this dish?
Jasmine or basmati rice pairs beautifully with this stir fry due to their fragrant and light nature, but any rice will work!
Desserts to Finish
Final Thoughts
This Easy Stir Fried Beef with Vegetables is a versatile recipe that can easily be adapted to your preferences. Whether you’re a meat lover or a veggie enthusiast, you can customize it to suit your taste. The combination of tender beef and fresh vegetables makes for a perfect weeknight dinner that is both satisfying and nourishing. Don’t forget to explore different flavor combinations and ingredients to keep things exciting. Enjoy this delightful dish with family or friends, and watch it become a favorite in your household.
Easy Stir Fried Beef with Vegetables
Ingredients
For the Beef:
- 16 ounces flank steak sliced thinly
- 6 tablespoons soy sauce
- 4 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon granulated white sugar
- 3 tablespoons vegetable oil divided
For the Vegetables:
- 1 medium onion thinly sliced
- 2 medium bell peppers thinly sliced
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1 medium carrot thinly sliced
- 2 teaspoons grated fresh ginger
- Cooked rice for serving optional
Instructions
Instructions:
- Begin by slicing the flank steak against the grain into thin strips. In a bowl, combine the soy sauce, cornstarch, water, and sugar. Add the sliced beef to the marinade, ensuring all pieces are coated. Let it marinate for about 15-30 minutes.
- While the beef is marinating, wash and slice your vegetables. Make sure they are cut into uniform sizes for even cooking.
- In your wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef in a single layer. Cook for about 2-3 minutes without stirring to allow it to sear properly.
- After the beef is seared, stir-fry it for an additional 2-3 minutes until it’s cooked through. Remove the beef from the pan and set it aside on a plate.
- In the same pan, add the remaining tablespoon of oil. Add the onion and cook for 1 minute until slightly softened. Then, add the bell peppers, mushrooms, zucchini, carrot, and grated ginger. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- Return the cooked beef to the pan with the vegetables. Toss everything together and stir-fry for another minute to heat through and combine the flavors. Serve immediately over cooked rice, if desired.
Equipment
- Wok or large skillet
- Knife and cutting board
- Measuring cups and spoons
- Spoon or Spatula
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to swap in your favorite vegetables like broccoli or snap peas.
- This dish can be made ahead and stored in the fridge for up to 3 days.
