The Ultimate Beef & Vegetable Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and flavorful stir-fry with tender beef strips and crisp vegetables in a savory-sweet sauce, perfect for a weeknight dinner that's ready in 40 minutes. This asian ready in about 40 minutes pairs flank steak, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 20 min Serves 4 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 1 lb flank steak, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Toss to coat evenly and let marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp sesame oil in a large wok over high heat. Add 3 garlic cloves (minced) and 1 tbsp ginger (grated), stir-frying for 30 seconds until fragrant. Add the marinated steak and cook for 2-3 minutes until browned on the outside but still pink inside, then remove and set aside.
  3. Step 3: Add 1 tbsp sesame oil to the wok, then stir-fry 1 red bell pepper (thinly sliced), 1 medium carrot (julienned), and 2 cups broccoli florets for 4-5 minutes until crisp-tender. Add 1/4 cup beef broth, 2 tbsp oyster sauce, and 1 tbsp brown sugar, stirring to combine. Return the steak to the wok and cook for 2 more minutes until heated through and the sauce has thickened.
  4. Step 4: Serve hot, garnished with 1/4 cup green onions (sliced) and 1/4 cup sesame seeds.

Frequently asked questions

How long does The Ultimate Beef & Vegetable Stir-Fry take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover The Ultimate Beef & Vegetable Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in The Ultimate Beef & Vegetable Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale The Ultimate Beef & Vegetable Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with The Ultimate Beef & Vegetable Stir-Fry?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes