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A close up of beef and vegetable stir fry served on a green plate.

Beef and Vegetable Stir Fry

This Beef and Vegetable Stir Fry is quick to make and really good. In this recipe, steak strips are quickly browned then combined with mixed vegetables and a delicious, homemade stir fry sauce.
Course Main Course
Cuisine Asian
Keyword beef stir fry with vegetables
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 453kcal
Author Elizabeth


  • 2 tablespoons Oil use a neutral oil with a high smoke point, we used canola oil
  • 1 pound Beef top round or sirloin, cut into strips
  • ¼ teaspoon Salt or to taste
  • ¼ cup Water
  • 1 tablespoon Cornstarch
  • ¼ cup Reduced Sodium Soy Sauce
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Brown Sugar
  • 2 Large Garlic Cloves grated or minced
  • 1 teaspoon Ginger Powder use fresh if you have it on hand (grated or minced)
  • Pinch of Crushed Red Pepper or to taste
  • 12-16 ounces Frozen or Fresh Mixed Vegetables if using fresh get the steam in the bag variety we used a frozen blend of broccoli, cauliflower and carrots, but there’s a bunch to choose from


Prepare the Steak

  • Slice the steak into thin strips.
  • Sprinkle the sliced steak with ¼ teaspoon of salt.
  • Let the steak sit out at room temperature for 15-20 minutes, provided that it is cool in your kitchen.

Make the stir fry sauce

  • Add the water and cornstarch to a jar or to a medium bowl.
  • Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
  • Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using).
  • Stir the stir fry sauce vigorously until well combined.
  • If you are not using the stir fry sauce right away make sure to give it a good stir right before cooking. The cornstarch will settle at the bottom so get in there and stir well until it is incorporated again.

Prepare the vegetables

  • If you are using fresh vegetables get the steam-in the-bag variety. Cook them just enough to get them going, half the recommended time on the package should do it.
  • If you are using frozen vegetables, like we did, cook them for a bit less than half the recommended time on the package. We just want to defrost them.
  • Things move quickly with a stir fry! Have everything ready to go before you start.

Make the beef and vegetable stir fry

  • Heat the canola oil in a large skillet or wok over high heat. When the oil is hot, almost smoking, add the beef.
  • Spread the beef to cover the bottom of the skillet so that it’s in a single layer.
  • Cook the beef strips for 1 minute without disturbing.
  • Flip the beef in sections until it is all browned side up and cook for 1 minute.
  • Stir the beef and continue browning for 1-2 more minutes until it’s no longer pink.
  • Add the vegetables and the prepared sauce to the skillet. As soon as the sauce starts boiling, lower the heat to medium-low.
  • Cook the beef and vegetables for 5 minutes, stirring frequently.
  • Taste the stir fry and add salt, if needed. As a reference we didn’t need any additional salt.
  • Serve the beef and vegetable stir fry with white rice or noodles.


Use very little salt in this recipe since the soy sauce and hoisin sauce both contain a good amount of salt already. You can always add it in at the end if needed.
If you’re serving the stir fry with rice or noodles, start them first. This dish takes less than 10 minutes from start to finish and it requires all your attention. Get the side dish going before starting the stir fry.


Calories: 453kcal | Carbohydrates: 21g | Protein: 23g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 923mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4320IU | Vitamin C: 9.3mg | Calcium: 50mg | Iron: 3.5mg