This beef stir fry is a fast, satisfying weeknight meal. Tender slices of sirloin sear quickly, then mingle with crisp bell peppers, broccoli, and carrots in a savory soy-oyster sauce. The dish smells warm and garlicky, tastes bright and savory, and delivers a nice mix of tender beef and crunchy vegetables on the plate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — recipe as written, without rice)
- Calories per serving: 333 kcal
- Protein: 30 g
- Carbohydrates: 4 g
- Fat: 18 g
- Fiber: 1.5 g
- Sugar: 1.5 g
- Sodium: 650 mg
Why Make This Beef Stir Fry With Fresh Vegetables
This stir fry is quick, healthy, and full of texture. It takes under 30 minutes, uses simple pantry sauces, and highlights fresh vegetables for color and crunch. The beef adds hearty flavor and protein, while garlic and ginger add warmth and aroma. It’s a crowd-pleaser that works for busy nights, meal prep, or serving guests with minimal fuss.
How to Make Beef Stir Fry With Fresh Vegetables
You’ll slice the beef thin, prep the vegetables so they cook evenly, and use high heat to sear the meat and keep the vegetables crisp-tender. Work quickly in a hot pan and add the sauce at the end so it coats everything without steaming the vegetables.
Ingredients:
- 1 pound beef sirloin, sliced thinly
- 2 cups mixed fresh vegetables (such as bell peppers, broccoli, and carrots)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice for serving
Directions:
Step 1: Preparation
Pat the beef dry and slice it thin across the grain. Mince the garlic and ginger. Trim and cut the vegetables into bite-size pieces so they cook evenly. Have the soy sauce and oyster sauce measured and ready.
Step 2: Searing the Beef
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced beef in a single layer and stir-fry for about 3–4 minutes until browned on the edges. Remove the beef to a plate so it rests while you cook the vegetables.
Step 3: Stir-Frying the Aromatics and Vegetables
Add the minced garlic and ginger to the hot pan and stir-fry for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for another 3–4 minutes until they are tender-crisp and bright in color.
Step 4: Saucing and Finishing
Return the beef to the skillet. Pour in the soy sauce and oyster sauce, and toss everything together until the sauce coats the beef and vegetables and heats through, about 1–2 minutes. Season with salt and pepper to taste. Serve hot over cooked rice.
How to Serve Beef Stir Fry With Fresh Vegetables
Serve this stir fry over steamed white or brown rice, or over cauliflower rice for a low-carb option. Garnish with sliced green onions, toasted sesame seeds, or a squeeze of lime for brightness. Pair with a simple cucumber salad or steamed dumplings for a fuller meal.
How to Store Beef Stir Fry With Fresh Vegetables
- Refrigerator: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently in a skillet over medium heat until warmed through. Add a splash of water or soy sauce if it seems dry. Microwaving is fine for single portions; cover and heat in short intervals to avoid overcooking the vegetables.
Expert Tips for Perfect Beef Stir Fry With Fresh Vegetables
- Slice the beef thin and across the grain to keep it tender.
- Dry the beef well before searing — moisture causes steaming instead of browning.
- Use a very hot pan and avoid crowding the pan; cook in batches if needed.
- Cut vegetables uniformly so they cook at the same rate.
- Add sauces at the end to prevent vegetables from getting soggy.
- Taste and adjust salt because soy and oyster sauce carry most of the saltiness.
- For more flavor, marinate the beef briefly in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10–15 minutes before cooking.
Delicious Variations
- Spicy: Add 1 teaspoon chili garlic sauce or sliced fresh chilies when you add the garlic.
- Hoisin Twist: Replace oyster sauce with hoisin sauce for a sweeter, richer glaze.
- Low-Sodium: Use low-sodium soy sauce and skip added salt.
- Vegetables Swap: Use snap peas, mushrooms, baby corn, or bok choy instead of or in addition to the listed vegetables.
- Protein Swap: Substitute thinly sliced chicken breast, pork tenderloin, or firm tofu for the beef.
Frequently Asked Questions
Q: Can I use frozen vegetables?
A: Yes. Thawed frozen vegetables work in a pinch. Pat them dry and add them a little longer in the pan to remove excess moisture. Watch for added water so the sauce doesn’t get watery.
Q: How do I keep the beef tender and not chewy?
A: Slice thinly against the grain, cook quickly over high heat, and don’t overcook. Optionally toss the beef with a little cornstarch and a splash of soy sauce before cooking for a silky coating.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce (tamari) and check the oyster sauce label or use a gluten-free alternative like mushroom sauce.
Q: Is there a good substitute for oyster sauce?
A: You can use hoisin sauce for a sweeter note or a mix of 1 teaspoon sugar and 1 tablespoon soy sauce for some depth. For vegetarian options, use mushroom stir-fry sauce.
Q: Why did my vegetables become soft instead of crisp-tender?
A: Likely the pan temperature was too low or you cooked them too long. Use high heat and cook in small batches if your pan is crowded. Add firmer vegetables (carrots, broccoli stems) first and softer ones (peppers, broccoli florets) later.
Q: Can I prepare parts of this ahead of time?
A: Yes. Slice the beef and store it in the fridge for up to 24 hours. Chop vegetables and store them covered in the fridge. Keep sauces measured in a small bowl for quick assembly.
Conclusion
This Beef Stir Fry With Fresh Vegetables is fast, flavorful, and forgiving — perfect for a busy weeknight or a simple weekend dinner. It combines savory beef, crisp vegetables, and a glossy soy-oyster sauce for a meal that’s comforting and bright. For another quick variation and extra inspiration, see this Quick Beef Stir-Fry Recipe. Give it a try — the aroma alone will make your kitchen feel like a cozy, bustling spot.
Print
Beef Stir Fry With Fresh Vegetables
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and satisfying stir fry featuring tender beef sirloin and colorful fresh vegetables in a savory soy-oyster sauce.
Ingredients
- 1 pound beef sirloin, sliced thinly
- 2 cups mixed fresh vegetables (such as bell peppers, broccoli, and carrots)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Pat the beef dry and slice it thin across the grain. Mince the garlic and ginger. Trim and cut the vegetables into bite-size pieces so they cook evenly. Have the soy sauce and oyster sauce measured and ready.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced beef in a single layer and stir-fry for about 3–4 minutes until browned on the edges. Remove the beef to a plate so it rests while you cook the vegetables.
- Add the minced garlic and ginger to the hot pan and stir-fry for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for another 3–4 minutes until they are tender-crisp and bright in color.
- Return the beef to the skillet. Pour in the soy sauce and oyster sauce, and toss everything together until the sauce coats the beef and vegetables and heats through, about 1–2 minutes. Season with salt and pepper to taste. Serve hot over cooked rice.
Notes
For added flavor, marinate the beef briefly in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10–15 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 333
- Sugar: 1.5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 70mg
