Quick Beef and Vegetable Stir-Fry

Thin slices of beef and crisp vegetables cook quickly in a savory ginger-soy sauce for a colorful weeknight meal.

This approachable recipe uses everyday ingredients and clear steps to help you prepare a flavorful homemade meal. Read through the method before starting, prep the ingredients, and adjust seasoning to suit your taste.

Why you’ll love this recipe

It is practical for a home kitchen, easy to serve, and flexible enough for simple ingredient swaps. For the best result, prepare the ingredients before cooking and taste the dish before serving.

Ingredients

Gather and measure the following ingredients before you begin.

• 1 lb (450 g) flank steak, thinly sliced across the grain
• 3 cups mixed bell pepper, broccoli, and snap peas
• 2 tbsp neutral oil, divided
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce, optional
• 1 tbsp rice vinegar
• 1 tsp honey or brown sugar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch mixed with 2 tbsp water
• Cooked rice, for serving

Instructions

1. Pat beef dry. Whisk soy sauce, oyster sauce if using, vinegar, honey, garlic, ginger, and cornstarch slurry in a small bowl.
2. Heat a large wok or skillet until very hot. Add 1 tablespoon oil and sear beef in a single layer in batches; transfer to a plate.
3. Add remaining oil and stir-fry vegetables for 3–5 minutes, keeping them crisp-tender.
4. Return beef and any juices to the pan. Pour in the sauce and toss for 1–2 minutes until glossy and the beef is cooked to your preference.
5. Serve immediately over hot rice. Refrigerate leftovers promptly.

Tips for the best results

• Cut ingredients into similar sizes so they cook evenly.
• Season in stages and taste before serving; ingredient brands and salt levels vary.
• Use a food thermometer for meat and poultry rather than relying on color alone.
• For substitutions, expect that texture and cooking time may change slightly.

Serving ideas

Serve freshly prepared while the texture and flavor are at their best. Add a simple green salad, seasonal vegetables, or bread where appropriate to round out the meal.

Storage and reheating

Refrigerate perishable leftovers promptly in a clean, covered container. As a general food-safety guideline, use cooked leftovers within 3–4 days and reheat thoroughly. Keep sauces and salads separate when that helps preserve texture.

Frequently asked questions

Can I prepare this recipe ahead?

You can measure and prep many ingredients in advance. For best texture, cook delicate components close to serving time and store raw ingredients safely in the refrigerator.

How do I adjust the seasoning?

Start with the listed amounts, taste near the end, then add salt, pepper, herbs, or acidity a little at a time.

Recipe notes

Cooking times are estimates and may vary with equipment, ingredient size, and kitchen conditions. Follow reliable food-safety guidance for meat, eggs, and other perishable ingredients.

Recipe by Imad Limrani · Browse more recipes