Name: Beef and Mixed Vegetable Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound beef flank steak, thinly sliced (⅛–¼ inch thick); 3 tablespoons water; ¼ teaspoon salt; ¼ teaspoon baking soda; 1 tablespoon cornstarch; 1 tablespoon neutral oil; ¾ cup water; 2½ tablespoons regular soy sauce; 1½ tablespoons granulated sugar; 1 teaspoon chicken bouillon powder (optional); ¼ teaspoon dark soy sauce (optional, for color); 2 tablespoons cornstarch; 1 teaspoon toasted sesame oil; 1 pound mixed vegetables, cut into bite-size pieces (broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas, etc.); 1 tablespoon garlic, minced (2–3 cloves); 1 tablespoon ginger, peeled and minced (about 1 inch); Neutral oil, as needed for cooking

Jump to Recipe· 4.1 from 1 review

I absolutely love sharing this Beef and Mixed Vegetable Stir Fry Recipe because it’s one of those dishes that feels both comforting and exciting at the same time. The tender slices of beef melt in your mouth, while the vibrant mixed vegetables add the perfect crunch and freshness. What really gets me every time is the savory brown sauce that ties everything together with that irresistible umami flavor. Whether I’m cooking for a quick weeknight dinner or want to impress family and friends, this stir fry always delivers on flavor and satisfaction.

Why You’ll Love This Beef and Mixed Vegetable Stir Fry Recipe

From the moment I got comfortable with this recipe, it quickly became a staple because of its incredible balance of flavors. The beef is juicy and tender, thanks to a quick marinade that also adds a subtle silkiness to the meat. Paired with a colorful medley of crisp vegetables like broccoli, carrots, and bell peppers, every bite bursts with contrast and freshness. The sauce is sweet, salty, and mildly savory, elevating the whole dish to a new level of deliciousness.

What I really appreciate is how straightforward this recipe is to prepare. It comes together in about 30 minutes, making it perfect for busy evenings when I want a home-cooked meal without spending hours in the kitchen. Plus, it’s so versatile—I’ve made it for casual dinners, lunch leftovers at work, and even weekend gatherings. The combination of ease, speed, and amazing taste is exactly why I keep going back to this Beef and Mixed Vegetable Stir Fry Recipe.

Ingredients You’ll Need

A white bowl filled with five different fresh vegetables arranged in separate sections. Starting from the top, there are large green broccoli florets with a rough texture. To the left of the broccoli are bright orange carrot slices with a wavy texture. In the center are white and brown quartered mushrooms with smooth caps. Below the mushrooms on the left side are light green zucchini chunks with dark green skin edges and a smooth texture. To the right of the zucchini are bright red bell pepper pieces with a glossy surface. Finally, filling the bottom right side are green snap peas with a smooth, slightly curved shape. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are wonderfully simple, yet each one plays a vital role in creating the perfect flavor, texture, and color harmony. From the marinated beef to the fresh vegetables and savory sauce, everything works together seamlessly.

Beef flank steak: Thinly sliced for quick cooking and tenderness.
Water: Used both to marinate the beef and for the sauce to ensure the right consistency.
Salt and baking soda: Baking soda helps tenderize the beef while salt enhances flavor.
Cornstarch: Creates a silky coating on the beef and thickens the sauce beautifully.
Neutral oil: For stir-frying without overpowering flavors.
Soy sauce: The salty backbone of the sauce adding depth and richness.
Granulated sugar: Balances the saltiness with a touch of sweetness.
Chicken bouillon powder (optional): Boosts the umami notes in the sauce.
Dark soy sauce (optional): Provides a richer color and subtle flavor enhancement.
Toasted sesame oil: Adds a final aromatic kick to the sauce.
Mixed vegetables: Choose a colorful variety like broccoli, carrots, bell peppers, zucchini, mushrooms, and snow peas for texture and flavor contrast.
Garlic and ginger: Freshly minced for brightness and zest.

Directions

Step 1: Begin by marinating the beef. In a mixing bowl, combine the thinly sliced beef flank steak with water, salt, and baking soda. Mix thoroughly until the beef absorbs most of the liquid, which helps tenderize it.

Step 2: Add the cornstarch to the beef mixture and stir until the slices are evenly coated. Then drizzle in the neutral oil and mix again. Let this marinate for 10 to 15 minutes. If you have more time, marinating overnight in the refrigerator really enhances tenderness and flavor.

Step 3: While the beef marinates, prepare the stir fry sauce by whisking together water, soy sauce, sugar, chicken bouillon powder, dark soy sauce (if using), cornstarch, and toasted sesame oil in a small bowl. Make sure the cornstarch is fully dissolved and set aside.

Step 4: Bring a pot of water to boil to blanch your vegetables. Add them in batches, starting with heartier vegetables like broccoli and carrots that need a bit longer, and finishing with more delicate ones like snow peas that only need a few seconds. Once blanched until just tender, drain well and set aside.

Step 5: Heat a wok or large sauté pan over medium-high heat. Add enough neutral oil to coat the bottom and stir fry the marinated beef in batches, making sure to separate the pieces so they cook evenly. The beef should be just cooked through when removed. Set aside.

Step 6: Lower the heat to medium and leave about 2 tablespoons of oil in the pan. Add the minced garlic and ginger and stir fry for about 15 to 30 seconds until fragrant but not burned.

Step 7: Stir the sauce again to mix any settled cornstarch, then pour it into the pan. Cook, stirring constantly, until the sauce thickens and becomes glossy. Pay close attention to the heat so the sauce does not scorch.

Step 8: Reduce the heat to low, return the beef to the pan, and toss to coat it with the sauce. Add the blanched vegetables and stir until everything is evenly coated and heated through. Your Beef and Mixed Vegetable Stir Fry Recipe is ready to serve!

Servings and Timing

This recipe yields about 3 hearty servings, making it just right for a small family dinner or a couple of lunches and dinners for two. The prep time is about 15 minutes, including slicing beef and prepping vegetables. Cooking itself is quick at roughly 10 minutes, so you can expect a total time of around 25 minutes from start to finish. There’s no resting time needed, so it’s ideal for those busy days when you want a fresh meal fast.

How to Serve This Beef and Mixed Vegetable Stir Fry Recipe

The dish is shown in a white round plate filled with several layers. The bottom layer consists of glossy, dark brown beef pieces cooked and covered in a shiny sauce. Mixed on top and throughout are bright green broccoli florets, crisp snap peas, and chunks of light green zucchini. There are also large slices of white onion and vibrant red bell pepper pieces adding more color. All the vegetables look stir-fried and slightly shiny with sauce, giving a fresh and tender texture. The plate is placed on a white marbled surface, and nearby there is a white bowl filled with plain white rice. Photo taken with an iphone --ar 4:5 --v 7

I love serving this stir fry piping hot, straight from the wok, ensuring every bite bursts with flavor and texture. It pairs beautifully with some egg fried rice or classic lo mein noodles, which absorb the savory sauce perfectly. If I want to keep things lighter, I’ll serve it over steamed jasmine or basmati rice that’s fluffy and fragrant.

For presentation, adding a sprinkle of toasted sesame seeds or some fresh chopped scallions elevates the dish visually and flavor-wise. A garnish of fresh cilantro or a few chili flakes can add a touch of brightness or heat, depending on your mood. I also like plating it in shallow bowls so the colorful vegetables really shine.

When it comes to drinks, this stir fry pairs wonderfully with a chilled glass of dry Riesling or a light lager beer for adult meals. For non-alcoholic options, a refreshing iced green tea or a citrusy sparkling water adds a lovely complement. Whether it’s a casual weeknight dinner or a small gathering, this dish fits beautifully into the occasion and always feels like a special treat.

Variations

One of the things I enjoy most about this Beef and Mixed Vegetable Stir Fry Recipe is how adaptable it is. If you don’t have flank steak on hand, sirloin or ribeye thinly sliced works just as well. For a lighter twist, I’ve even tried substituting the beef for firm tofu or tempeh to create a vegetarian version that’s just as flavorful.

For those following gluten-free diets, swapping regular soy sauce with tamari or coconut aminos keeps the flavor punch intact without the gluten. I also sometimes add a splash of rice vinegar or a pinch of chili flakes to amp up the tanginess and heat, giving the dish more personality and complexity.

If you prefer a hands-off approach, baking the marinated beef and steaming the vegetables separately before tossing everything in the sauce has worked well for me on super busy days. While stir-frying offers the best texture and flavor, these alternative methods still produce a satisfying meal.

Storage and Reheating

Storing Leftovers

After enjoying your meal, if there are leftovers, I recommend storing them in airtight containers to maintain freshness and prevent moisture loss. The Beef and Mixed Vegetable Stir Fry Recipe keeps well in the fridge for up to 3 days. Make sure to cool the dish to room temperature before refrigerating to avoid condensation inside the container.

Freezing

This stir fry freezes nicely, making it a great meal prep option. Allow the beef and vegetables to cool completely then place them in freezer-safe containers or heavy-duty freezer bags. It’s best to consume frozen portions within 1 to 2 months for optimal flavor and texture. When freezing, I try to keep the sauce and solids together to maintain moisture balance.

Reheating

To reheat, I like to use a wok or skillet over medium heat to gently warm the leftovers. This helps retain crispness in the vegetables and prevents the beef from becoming rubbery. Adding a splash of water or broth while reheating can revive the sauce. Avoid microwaving for long periods as it tends to dry out the meat and dull the freshness of the veggies.

FAQs

Can I use a different cut of beef for this stir fry?

Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use sirloin, skirt steak, or ribeye, as long as you slice the meat very thinly across the grain. This ensures the beef remains tender and cooks evenly during stir frying.

Is it necessary to blanch the vegetables before stir frying?

Blanching the vegetables ahead of time helps ensure they cook evenly and retain their vibrant color and crunch. It’s especially helpful for harder vegetables like broccoli and carrots. If you prefer, you can stir fry the vegetables directly, but you may need to cook them longer and watch carefully to avoid overcooking.

Can I make this recipe vegan?

Yes, by replacing the beef with firm tofu, tempeh, or seitan and using a vegan-friendly sauce (substitute chicken bouillon powder with vegetable broth powder or omit it), you can enjoy a delicious vegan version. Adjust cooking times accordingly to avoid breaking apart softer protein substitutes.

What should I do if I don’t have dark soy sauce?

Dark soy sauce adds color and a slightly richer flavor, but it’s optional. If you don’t have it, just increase the regular soy sauce slightly or add a touch of molasses or a small dash of hoisin sauce to mimic its sweetness and depth.

How can I make the stir fry spicier?

If you like a bit of heat, I recommend adding fresh chopped chili peppers, chili flakes, or a drizzle of chili oil when stir-frying the garlic and ginger or as a final garnish. You can also mix in a teaspoon of Sriracha or another hot sauce into the stir fry sauce for an extra kick.

Conclusion

I can’t recommend this Beef and Mixed Vegetable Stir Fry Recipe enough for anyone looking to bring a burst of fresh, savory flavor into their kitchen with minimal fuss. It’s a dish that always feels like a little celebration in my mouth and on my table. I hope you enjoy making it as much as I enjoy sharing it with you—it’s truly a recipe that brings people together and satisfies every time.