One-Pan Aussie Beef and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-07-16 · Updated 2026-07-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and satisfying stir fry featuring tender strips of beef and crisp Australian vegetables in a savory soy-based sauce. This Australian-inspired beef recipe, ready in about 25 minutes, pairs beef sirloin, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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.

Prep: 10 min Cook: 15 min Serves 3 Australian cuisine 380 cal/serving

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Ingredients

12 oz thinly sliced beef sirloin
2 tbsp olive oil
3 minced garlic cloves
1 tbsp minced fresh ginger
1 medium, julienned carrot
1 cup trimmed snow peas
1 medium, thinly sliced red capsicum (bell pepper)
3 tbsp soy sauce
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup water
2 sliced for garnish spring onions
1/2 tsp black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth. Set aside.
Step 2: Heat 2 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add 12 oz thinly sliced beef sirloin and stir-fry for 2-3 minutes until browned but still tender. Remove beef from the pan and set aside.
Step 4: In the same pan, add 1 medium julienned carrot, 1 cup snow peas, and 1 medium thinly sliced red capsicum. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 5: Return beef to the pan, pour in the soy sauce mixture, and toss everything together. Cook for another 1-2 minutes until the sauce thickens and coats the beef and vegetables. Season with 1/2 tsp black pepper.
Step 6: Remove from heat and garnish with 2 sliced spring onions. Serve immediately with steamed rice or noodles.