Easy Aussie Weeknight Beef and Veggie Stir Fry

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A quick and flavorful stir fry combining tender beef strips with crisp seasonal vegetables, perfect for busy weeknights. This Australian-inspired beef recipe, ready in about 30 minutes, pairs beef sirloin, soy sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400 g (thinly sliced) beef sirloin
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 2 cloves (minced) garlic cloves
• 1 tbsp (fresh grated) ginger
• 1 medium (sliced into thin strips, about 150 g) red capsicum
• 1 cup (90 g) broccoli florets
• 1 medium (julienned, about 70 g) carrot
• 2 stalks (sliced) spring onions
• 1 tbsp honey
• 1 tsp cornstarch
• 3 tbsp water
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, combine 400 g thinly sliced beef sirloin with 3 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/2 tsp black pepper. Toss well and set aside to marinate for 10 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
3. Step 3: Add the marinated beef to the wok and stir-fry for 3-4 minutes until browned and starting to caramelize. Remove beef from the wok and set aside.
4. Step 4: In the same wok, add 1 sliced medium red capsicum (150 g), 1 cup broccoli florets (90 g), and 1 julienned medium carrot (70 g). Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: Return the beef to the wok along with 2 sliced spring onions. Stir everything together for 1-2 minutes to combine and heat through.
6. Step 6: Add 3 tbsp water to the wok, stirring to deglaze and create a light sauce that coats the beef and vegetables. Cook for another minute until the sauce thickens slightly.
7. Step 7: Remove from heat and serve immediately over steamed rice or noodles as desired.