Description
Beef Stir Fry with Vegetables (30-Minutes) is the perfect solution for busy weeknights when you crave a quick and flavorful meal. This dish features tender slices of beef paired with vibrant, crisp vegetables all tossed in a savory-sweet homemade sauce that will satisfy everyone at the table. Ready in just 30 minutes, this stir fry is not only nutritious but also incredibly versatile—customize it with your favorite veggies or proteins. Whether served over rice, wrapped in lettuce, or mixed with noodles, this hearty dish makes for an exciting weeknight dinner that can be enjoyed by the whole family.
Ingredients
Scale
- 1 lb beef (flank steak, sirloin, or ribeye), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas
Instructions
- Slice the beef thinly against the grain and prepare all vegetables.
- In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, honey, garlic, and ginger; set aside.
- Heat a wok or large skillet over medium-high heat with vegetable oil.
- Cook the beef in a single layer for about 2-3 minutes until seared; flip and cook until browned but not fully cooked through.
- Add bell pepper, broccoli, carrot, and snap peas; stir-fry for another 3-4 minutes until crisp-tender.
- Pour the sauce over the mixture and stir well to coat; cook for an additional minute until heated through.
- Serve hot over steamed rice or your preferred side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 354
- Sugar: 9g
- Sodium: 840mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 80mg