If you’re on the hunt for a vibrant, flavorful dinner that comes together quickly without sacrificing any of the taste, this Beef and Vegetable Stir Fry Recipe is absolutely calling your name. Picture tender strips of marinated beef seared to perfection, tossed with crisp sugar snap peas, sweet bell peppers, and bright carrots, all coated in a luscious, slightly citrusy sauce that’s both comforting and exciting. Every bite offers a fantastic harmony of textures and flavors that make this dish a weeknight favorite or an impressive plate to share with friends and family.
Ingredients You’ll Need
This Beef and Vegetable Stir Fry Recipe uses simple, fresh ingredients that pack a mighty punch. Each component plays a vital role in building the sweet, savory, and zesty profile that makes this dish sing.
- 1 1/2 Tbsp cooking oil: Essential for getting that perfect sear on the beef and sautéing the veggies evenly.
- 1 1/2 lbs flank steak: Thinly sliced for quick cooking and tender bites; chuck steak works well too as a budget-friendly swap.
- 1 small onion (finely diced): Adds a subtle sweetness and depth of flavor as a base.
- 1 1/2 cups sugar snap peas: Provide a pleasant crunch and fresh green color.
- 1 large carrot (sliced into matchsticks): Offers natural sweetness and a beautiful orange brightness.
- 1 bell pepper (sliced): Contributes vibrant color and juicy texture.
- 3 tsp grated orange zest: Infuses a bright citrus note that lifts the sauce with fragrant flavor.
- 1/2 cup fresh squeezed orange juice: Adds juicy acidity and sweetness from the very orange you zested.
- 4 Tbsp soy sauce: Provides that essential salty umami base everyone craves in stir fries.
- 2 tsp sesame oil: Brings a nutty aroma and richness.
- 1 tsp fresh ginger (grated): Gives the dish a lively warmth and a little zing.
- 3 garlic cloves (finely minced): Adds savory depth to the flavor foundation.
- 2 Tbsp brown sugar: Balances the acidity and salt with a touch of caramel sweetness.
- Sesame seeds or diced green onion (optional): Perfect finishing touches to add texture and fresh color.
How to Make Beef and Vegetable Stir Fry Recipe
Step 1: Prepare the Marinade
Start by combining the orange zest and juice, soy sauce, sesame oil, grated ginger, minced garlic, and brown sugar in a large bowl. This marinade will infuse your beef with a bright, tangy, and perfectly balanced seasoning that sets the tone for the entire dish.
Step 2: Marinate the Beef
Slice your flank steak into very thin strips, slicing against the grain, which helps keep the meat tender after cooking. Add your beef strips to the marinade, stir to coat evenly, then cover and pop it in the fridge for at least 30 minutes. This short rest lets all those flavors soak into the meat beautifully.
Step 3: Prep the Vegetables
While the beef marinates, chop your onion into fine dices, rinse and trim the sugar snap peas, slice the carrot into matchsticks, and cut the bell pepper into strips. These fresh veggies add crunch, sweetness, and lots of bright colors to your stir fry.
Step 4: Heat Your Pan and Sauté Onions
Preheat a heavy-bottomed skillet or wok over high heat until it’s very hot. Toss in your cooking oil and swirl it around. Add the diced onion and stir constantly for about one minute; this lets the onion soften slightly and start releasing its sweet aroma.
Step 5: Cook the Beef in Batches
Drain your beef from the marinade but save the liquid. Add the beef strips to the hot pan in batches so it sears instead of steams—this locks in flavor and keeps your pieces tender. Stir constantly for 2-3 minutes, then add back the reserved marinade to coat everything with that delicious, glossy sauce.
Step 6: Add Vegetables and Finish Cooking
Throw in the sugar snap peas, carrots, and bell pepper to the pan. Keep the heat high and stir frequently for 2-3 minutes, just until the vegetables soften slightly but remain crisp, and the sauce thickens nicely. This quick finish ensures bright textures and vibrant flavors.
How to Serve Beef and Vegetable Stir Fry Recipe
Garnishes
Sprinkle toasted sesame seeds or freshly diced green onions on top right before serving. These simple garnishes add a delightful crunch and a fresh pop of color, elevating the dish’s presentation and taste.
Side Dishes
The best companion to this stir fry is a bed of fluffy, steaming white rice that soaks up every drop of the irresistible sauce. You can also serve it alongside quinoa or noodles for a fun twist.
Creative Ways to Present
For a fun presentation, serve your beef and vegetable stir fry in a hollowed-out bell pepper or over steamed bok choy leaves. This not only looks stunning but adds to the fresh vegetable crunch and makes your meal feel extra special.
Make Ahead and Storage
Storing Leftovers
After cooking, let your stir fry cool to room temperature, then transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days, making it easy to enjoy delicious leftovers without any hassle.
Freezing
This Beef and Vegetable Stir Fry Recipe freezes well. Portion it out into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 2 months. When ready, thaw in the fridge overnight before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally to warm evenly. To keep the vegetables from turning mushy, avoid reheating too long. Alternatively, microwave on medium power in short bursts, stirring between each.
FAQs
What cut of beef works best for stir fry?
Flank steak is ideal because it’s lean and cooks quickly, but thinly sliced chuck steak is also a great option if you want something a bit more budget-friendly. Always slice against the grain for tenderness.
Can I use frozen vegetables in this recipe?
While fresh vegetables give the best crunch and color, frozen can be used in a pinch. Just be sure to thaw and drain them well to avoid excess moisture that can make the stir fry soggy.
Is this Beef and Vegetable Stir Fry Recipe spicy?
This particular recipe isn’t spicy, making it perfect for all tastes. However, you can easily add chili flakes or a dash of Sriracha to amp up the heat if you like some kick.
Can I make this dish vegetarian?
Absolutely! Swap out the beef for firm tofu or tempeh, and keep the same delicious marinade and vegetables for a satisfying vegetarian stir fry.
How can I thicken the sauce more?
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the pan during the last minute of cooking, stirring until the sauce thickens to your liking.
Final Thoughts
This Beef and Vegetable Stir Fry Recipe is one of those magical dishes that turns a handful of simple ingredients into a vibrant, flavorful feast. Its quick cook time and balance of textures make it a go-to recipe you’ll want to make over and over. Trust me, once you try it, it’s going to become a cherished staple in your kitchen too!
Print
Beef and Vegetable Stir Fry Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This vibrant Beef and Vegetable Stir Fry is a quick and flavorful dish featuring thinly sliced flank steak marinated in a zesty orange-soy sauce, stir-fried with crisp sugar snap peas, carrots, bell peppers, and aromatic aromatics. Perfectly seared over high heat for a tender yet juicy result, it’s a colorful and healthy meal ready to serve over steamed white rice in just 40 minutes.
Ingredients
Marinade & Meat
- 1 1/2 lbs flank steak (thinly sliced; chuck steak works well as a substitute)
- 1/2 cup fresh squeezed orange juice (from 1 orange)
- 3 tsp grated orange zest (zest from 1 orange)
- 4 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp fresh grated ginger
- 3 garlic cloves (finely minced)
- 2 Tbsp brown sugar
Vegetables
- 1 small onion (finely diced)
- 1 1/2 cups sugar snap peas (rinsed and caps removed)
- 1 large carrot (sliced into matchsticks)
- 1 bell pepper (sliced)
Cooking Oil & Garnishes
- 1 1/2 Tbsp cooking oil (vegetable or canola oil preferred)
- Sesame seeds or diced green onion (optional garnish)
Instructions
- Prepare the Marinade: In a large bowl, combine the orange juice, orange zest, soy sauce, sesame oil, grated ginger, minced garlic, and brown sugar. Stir well until the brown sugar dissolves completely, creating a flavorful marinade base.
- Marinate the Beef: Slice the flank steak very thinly against the grain to ensure tenderness. Add the sliced beef to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for 30 minutes to allow the flavors to infuse.
- Prep the Vegetables: While the beef marinates, finely dice the onion, rinse the sugar snap peas and remove their caps, slice the carrot into matchstick shapes, and slice the bell pepper into strips. Set aside the prepared vegetables.
- Heat the Pan: Place a heavy-bottomed skillet or wok over high heat and allow it to preheat until very hot. Swirl in 1 1/2 tablespoons of cooking oil to coat the surface evenly.
- Sauté the Onion: Add the diced onion to the hot pan and stir constantly for about 1 minute until slightly softened and fragrant, taking care not to burn.
- Cook the Beef: Drain the beef from the marinade, reserving the liquid. Add the beef to the skillet in batches to prevent overcrowding and to ensure a proper sear. Stir constantly for 2-3 minutes until the beef is browned on all sides but still tender. Pour the reserved marinade over the beef in the pan to enhance the sauce.
- Add the Vegetables: Add the sugar snap peas, carrot matchsticks, and sliced bell pepper to the skillet. Continue cooking on high heat for 2-3 minutes, stirring frequently until the vegetables are crisp-tender and the sauce has thickened slightly.
- Serve: Remove from heat and serve the beef and vegetables immediately over a bed of hot white rice. Garnish with sesame seeds or diced green onion if desired for extra flavor and texture.
Notes
- For best results, slice the beef very thinly against the grain to keep it tender.
- Do not overcrowd the pan when cooking the beef to maintain high heat and achieve a good sear.
- You can substitute flank steak with similarly thin-sliced chuck steak if preferred.
- Adjust the brown sugar quantity based on your desired sweetness level.
- Serve immediately to enjoy the veggies crisp texture.
- This recipe pairs well with steamed white or jasmine rice, or even quinoa for a healthier alternative.
