Go Back

Beef Stir Fry with Vegetables

This healthy and quick Beef Stir Fry with Vegetables is perfect for a fast weeknight dinner, packed with protein and fiber for a filling meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stir fry
  • 1 pound beef (sirloin or flank steak), thinly sliced
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons oyster sauce use low-sodium for a healthier option
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil or less for a healthier version
  • to taste salt and pepper
  • as needed cooked rice or noodles for serving or use cauliflower rice for low carb

Method
 

Preparation
  1. In a bowl, mix soy sauce, oyster sauce, and cornstarch to create a marinade.
  2. Marinate the sliced beef in the sauce for about 15 minutes.
Cooking
  1. Heat vegetable oil in a large skillet or wok over high heat.
  2. Add the marinated beef and stir-fry for 2-3 minutes until browned.
  3. Add garlic and ginger, stir-frying for another minute.
  4. Add the mixed vegetables and stir-fry until they are tender but still crisp, about 3-5 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot over cooked rice or noodles.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and freeze for up to 3 months. For a diabetic-friendly option, use low-sodium soy or tamari and reduce or omit oyster sauce.