Better Than Takeout Beef Stir Fry with Fresh Vegetables

Enjoy a quick and delicious Beef Stir Fry with Vegetables that's better than takeout, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

1 pound Flank Steak or Sirloin thinly sliced

For the Vegetables

1 cup Bell Peppers sliced
1 cup Broccoli Florets bite-sized
1 cup Snap Peas

For the Sauce

1/4 cup Soy Sauce low-sodium recommended
2 cloves Minced Garlic fresh preferred
1 tablespoon Fresh Ginger grated
1 tablespoon Cornstarch as thickener
1/2 teaspoon Red Pepper Flakes adjust to taste

For Cooking

2 tablespoons Olive Oil or Sesame Oil for frying

Equipment

Large skillet or wok

Method

Step-by-Step Instructions

Prepare the Ingredients: Slice the flank steak or sirloin thinly against the grain. Chop the bell peppers, broccoli, and snap peas into bite-sized pieces.
Make the Sauce: In a bowl, combine soy sauce, minced garlic, grated ginger, cornstarch, and red pepper flakes. Whisk until smooth.
Cook the Beef: Heat oil in a skillet over high heat. Sear the beef for 2-3 minutes until browned, then remove.
Stir-Fry the Vegetables: In the same skillet, add more oil if needed and stir-fry vegetables for 3-5 minutes until crisp-tender.
Combine & Serve: Return beef to skillet, pour sauce over, and stir for 1-2 minutes until thickened. Serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For best results, serve stir fry immediately to keep vegetables crisp and flavors fresh.

Tried this recipe?

Let us know how it was!