Name: Beef Stir-Fry with Vegetables Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 12 ounces flank steak (sliced ⅛-inch thick into 2-3 inch pieces); 1 teaspoon cornstarch; 2 teaspoons neutral oil (such as vegetable, canola, or avocado oil); 1 teaspoon water; ¼ teaspoon baking soda; 4 cups bok choy (cut into 1x3-inch pieces, washed and drained); ¾ cup Bunashimeji or Beech mushrooms (washed and drained); ¾ cup sugar snap peas or snow peas (washed and drained); ½ cup warm water (or beef stock or chicken stock); ¼ teaspoon sesame oil; 2 teaspoons light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; ¼ teaspoon sugar; 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil, divided); ½ teaspoon minced ginger; 2 cloves garlic (finely minced); 1 tablespoon Shaoxing wine; 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

There’s something incredibly satisfying about a quick yet flavorful Beef Stir-Fry with Vegetables Recipe that feels homemade but restaurant-worthy. The tender beef mingling with crisp bok choy, snap peas, and earthy mushrooms makes every bite a delight, and I can’t wait to share how simple it is to get it just right at home.

The image shows a dark brown bowl filled with stir-fried beef and vegetables. The dish has layers of glossy dark brown beef pieces mixed with bright green snap peas and dark green leafy greens. There are also light yellowish-white slices of bok choy and small brown mushrooms scattered throughout. The ingredients are coated in a shiny brown sauce. The bowl sits on a light brown woven mat with a pair of wooden chopsticks resting next to it. In the background, there is a white bowl with blue patterns holding white rice and a small green cup with tea, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Stir-Fry with Vegetables Recipe
Top Tip
How to Serve Beef Stir-Fry with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Stir-Fry with Vegetables Recipe

Why You'll Love This Recipe

I’ve made this Beef Stir-Fry with Vegetables Recipe countless times when I wanted something fast, nutritious, and satisfying without fuss. It’s a perfect mix of tender beef and fresh veggies enveloped in a silky, savory sauce - the kind of meal that hits the spot whether it’s a busy weeknight or a casual weekend dinner.

Speedy to prepare: This stir-fry is done in under 40 minutes from start to finish, including marinating time, making it ideal for quick meals.
Flavor-packed sauce: The combination of light and dark soy, oyster sauce, and Shaoxing wine delivers a rich depth without overpowering the freshness of the veggies.
Versatile and adaptable: You can easily swap in your favorite vegetables or proteins to suit your fridge contents or dietary preferences.
Balanced texture: Crisp-tender bok choy and sugar snap peas complement the silky beef for a satisfying contrast in every bite.

Ingredients & Why They Work

Each ingredient plays a key role in making the Beef Stir-Fry with Vegetables Recipe shine. The flank steak gives you tender, flavorful beef when sliced thin and marinated properly. Fresh veggies like bok choy and snap peas add crispness and vibrant color. The sauce ingredients bring umami and balance, tying everything together beautifully.

Flat lay of fresh, thinly sliced raw flank steak pieces arranged neatly, a small white ceramic bowl filled with smooth white cornstarch powder, a few glossy green bok choy leaves chopped into segments, a small cluster of delicate beige Bunashimeji mushrooms, crisp bright green sugar snap peas, a small white bowl containing a light amber liquid sesame oil, another small white bowl with pale amber oyster sauce, a small white bowl holding a dark soy sauce, a small white bowl with light soy sauce showing a warm brown hue, a few thin slices of fresh pale yellow minced ginger, two whole uncracked garlic cloves with smooth white skins, a small white bowl filled with clear warm water, and a tiny white bowl with granulated white sugar, all ingredients naturally fresh and arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Thin slices cook quickly and stay tender with a quick marinade including cornstarch and baking soda to keep it beautifully soft.
Cornstarch: Helps seal in juices on the beef and thickens the sauce at the end for a glossy finish.
Neutral oil: Such as vegetable or canola, essential for high-heat stir-frying without burning.
Bok choy: Adds crisp bite and mild sweetness that softens just right during the quick cook.
Mushrooms: Beech or Bunashimeji mushrooms bring an earthy note and meaty texture to balance the beef.
Sugar snap peas: For a fresh crunch and a pop of natural sweetness that brightens the dish.
Soy sauces (light and dark): Provide salty depth and rich color to the sauce.
Oyster sauce: Adds a subtle savory sweetness that's essential for that authentic stir-fry flavor.
Shaoxing wine: A splash lifts the sauce with aromatic complexity.
Ginger and garlic: They bring a fragrant, warm punch that rounds out the flavors perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Beef Stir-Fry with Vegetables Recipe is how easy it is to tailor. Over time, I’ve swapped vegetables based on season or what I had on hand, and it always works out deliciously. Don’t hesitate to make this your own.

Variation: I sometimes add sliced bell peppers or carrots for extra color and sweetness, and it blends beautifully with the original flavors.
Protein swap: If you prefer chicken or tofu, just adjust your marinade time accordingly and keep the cooking quick and hot for best results.
Sauce tweaks: For a bit of heat, a splash of chili garlic sauce or fresh sliced chilies really livens things up.
Make it gluten-free: Use tamari in place of soy sauce and check oyster sauce ingredients for gluten-free labels.

Step-by-Step: How I Make Beef Stir-Fry with Vegetables Recipe

A dark bowl filled with stir-fried beef and mixed vegetables sits on a bamboo mat over a white marbled surface. The bowl contains around three layers: the bottom layer is a thick brown sauce, the middle layer consists of light green and white bok choy pieces and bright green snap peas, and the top layer shows medium brown beef strips mixed with light brown mushrooms and shiny sauce on top. To the upper left is a white bowl full of plain white rice, and there is a small green cup with light green tea next to it. A pair of brown wooden chopsticks rests on the bamboo mat near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Beef for Tenderness

Start by mixing the flank steak slices with the cornstarch, oil, water, and baking soda. I always let it sit for at least 30 minutes to soften the meat — sometimes I prep this the night before. This small step makes a huge difference, turning your beef silky tender instead of rubbery.

Step 2: Prepare Your Veggies

While the beef marinates, wash and chop your bok choy, mushrooms, and snap peas. Keep the sizes fairly even so everything cooks at the same pace. I like to keep some snap peas whole for that satisfying snap when you bite into them.

Step 3: Mix the Perfect Sauce

In a small bowl, stir together the warm water or stock with soy sauces, oyster sauce, sesame oil, and sugar. This combination balances salty, sweet, and umami flavors — the magic behind that crave-worthy coating.

Step 4: Sear the Beef at High Heat

Get your wok screaming hot until it’s just smoking, then spread 2 tablespoons of oil evenly around the edges. Add the beef in a single layer and sear for 30 seconds without stirring, then flip and sear another 30 seconds. This technique locks in juices while creating those great edges. Once it’s about 80% cooked, remove it and turn off the heat.

Step 5: Stir-Fry the Aromatics and Vegetables

Turn the heat back up, add remaining oil and ginger, cooking briefly until fragrant. Garlic follows shortly after. Toss in the mushrooms to get a quick sear, then splash in the Shaoxing wine to deglaze. Snap peas and bok choy come in last, cooked just long enough so the greens start to wilt but stay bright.

Step 6: Bring It All Together

Pour your prepared sauce over the veggies, add the beef back, and mix everything into the hot wok’s center. When the sauce bubbles near the edges, swirl everything in circles, letting the intense heat caramelize flavors. Finally, quickly stir in the cornstarch slurry to thicken and glaze every piece perfectly. Serve right away for best texture and flavor!

Top Tip

Years of making this Beef Stir-Fry with Vegetables Recipe taught me a few key lessons that instantly boost your results. These tips save you frustration and help you serve something truly delicious.

High heat is non-negotiable: I’ve burned through attempts where the pan wasn’t hot enough, resulting in soggy beef and vegetables. Always get that wok smoking before you start.
Don’t crowd the pan: Crowding traps steam and prevents the beef from searing properly. Cook in batches if needed for the best texture.
Prep everything beforehand: Stir-frying is quick, so chop and mix your sauce before heating the pan—once that wok’s hot, you’re moving fast!
Use fresh aromatics: Fresh garlic and ginger bring brightness no jarred substitutes can mimic. Mince them finely for even flavor distribution.

How to Serve Beef Stir-Fry with Vegetables Recipe

Garnishes

I like topping this stir-fry with a sprinkle of toasted sesame seeds and chopped green onions for freshness and crunch. A few fresh cilantro leaves add a lovely herbal note that brightens up each bite beautifully.

Side Dishes

This beef stir-fry pairs wonderfully with jasmine rice for soaking up the delicious sauce, or if you’re aiming to keep it light, a side of steamed brown rice or even cauliflower rice works great. Sometimes, I enjoy it alongside simple egg-fried rice for a more indulgent meal.

Creative Ways to Present

A fun twist I’ve tried is serving the beef stir-fry over crispy fried noodles or wrapped in lettuce cups for a fresh and interactive experience at dinner parties. It’s always a hit and an easy way to impress guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers quickly and store them in an airtight container in the fridge. They keep well for up to 3 days, making for a perfect next-day lunch. Just be aware that the vegetables soften over time, so if you prefer a crunch, reheat gently and consider adding a fresh handful of snap peas at the end.

Freezing

This recipe freezes okay, though I don’t freeze the bok choy as it loses texture. If freezing, pack just the beef and mushrooms with sauce, and add fresh veggies when reheating. That way, you don’t sacrifice too much freshness.

Reheating

To reheat, I prefer a quick stir-fry in a hot pan to revive the textures and flavors rather than microwaving. Adding a splash of water or stock at the end helps loosen the sauce if it’s thickened too much overnight.

Frequently Asked Questions:

What cut of beef is best for this Beef Stir-Fry with Vegetables Recipe?

Flank steak is ideal because it’s lean, flavorful, and sliced thinly cooks up tender and quickly. Alternatives include skirt steak or sirloin, but avoid tough cuts that require longer cooking.

Can I prepare the beef marinade ahead of time?

Absolutely! Marinating the beef for at least 30 minutes improves tenderness, but letting it sit overnight in the fridge can intensify the flavor and make the beef even more tender. Just cover it well to avoid any odors from your fridge.

What are good substitutions for the vegetables in this Beef Stir-Fry with Vegetables Recipe?

You can swap bok choy and snap peas for bell peppers, broccoli florets, baby corn, or carrots depending on what you enjoy or have available. Just adjust cooking times to avoid overcooking delicate veggies.

How do I prevent the beef from becoming tough or chewy?

The key is marinating the beef with cornstarch and baking soda, and cooking it quickly over very high heat in a hot wok. Avoid overcrowding the pan and don’t overcook the beef; remove it when it’s about 80% done as the residual heat finishes cooking.

Final Thoughts

This Beef Stir-Fry with Vegetables Recipe has become a staple in my kitchen for times when I want a meal that’s quick, tasty, and nourishing without stress. I hope you enjoy the process and the flavors as much as I do—it’s the kind of dish that welcomes all your personal touches while reliably delivering on comfort and satisfaction. Give it a try; I know you’ll want to make it again and again!