Name: Beef Stir-Fry with Vegetables Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 12 ounces flank steak, sliced ⅛-inch (3mm) thick into 2-3 inch (6-7cm) pieces; 1 teaspoon cornstarch; 2 teaspoons neutral oil (vegetable, canola, or avocado oil); 1 teaspoon water; ¼ teaspoon baking soda; 4 cups bok choy, cut into 1×3-inch (2.5×7.5cm) 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 (or mushroom-flavored dark soy sauce); 1 tablespoon oyster sauce; ¼ teaspoon sugar; 3 tablespoons neutral oil (vegetable, canola, or avocado oil), divided; ½ teaspoon minced ginger; 2 cloves garlic, finely minced; 2 teaspoons cornstarch mixed into a slurry with 1 tablespoon water

Jump to Recipe·Leave a Review

If you’re craving a dish that hits all the right notes of tender meat, crisp vegetables, and a savory sauce, then you’re going to love this Beef Stir-Fry with Vegetables Recipe. It’s an easy, flexible meal that you can whip up any night of the week, bursting with vibrant colors and fresh flavors from bok choy, mushrooms, and snap peas. This recipe makes cooking at home feel like a restaurant experience, bringing together simple ingredients in a way that’s both delicious and satisfying.

Ingredients You’ll Need

Three white plates are arranged on a white marbled texture. The top left plate holds fresh green leafy bok choy with thick white stems, arranged loosely. The bottom left plate shows fresh green snap peas on one side and a cluster of light brown mushrooms with long thin stems on the other side, alongside small piles of thinly sliced garlic. The right plate contains chunks of raw red meat with white fat marbled throughout, piled in the center. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but each one plays a vital role in creating the perfect balance of taste, texture, and color in your stir-fry. The marinated flank steak offers juicy tenderness, while the fresh vegetables add that irresistible crunch and brightness.

Flank steak (12 ounces): Choose thin slices about ⅛-inch thick for quick, even cooking and tender bites.
Cornstarch (3 teaspoons total): Used in two parts—to tenderize the beef and thicken the sauce—cornstarch is an unsung hero in this recipe.
Neutral oil (5 teaspoons total): Vegetable, canola, or avocado oil helps get that perfect sear without overpowering the flavors.
Baking soda (¼ teaspoon): A little secret for ultra-tender beef that melts in your mouth.
Water and warm stock (½ cup): Adds moisture and depth to the sauce for rich, savory notes.
Bok choy (4 cups): These crisp, leafy greens bring freshness and a delicate crunch.
Bunashimeji or Beech mushrooms (¾ cup): Their earthy flavor perfectly complements the beef and veggies.
Sugar snap peas or snow peas (¾ cup): Sweet and crunchy, they add great texture contrast.
Sesame oil (¼ teaspoon): Just a touch for that signature toasty aroma.
Light and dark soy sauce (2 teaspoons and 1 teaspoon): These combine to create a multi-layered salty-savory umami base.
Oyster sauce (1 tablespoon): Adds a subtly sweet richness that pulls all the flavors together.
Sugar (¼ teaspoon): Balances out the savory sauces for a harmonious final taste.
Fresh ginger (½ teaspoon, minced): Brings warmth and a little zing to brighten the stir-fry.
Garlic (2 cloves, minced): Essential for punchy aroma and depth of flavor.

How to Make Beef Stir-Fry with Vegetables Recipe

Step 1: Marinate the Beef

Start by mixing your flank steak with cornstarch, oil, water, and baking soda. This simple marinade is key to achieving tender, flavorful meat that sears beautifully. Let it sit for at least 30 minutes—if you have the time, overnight is even better for maximum tenderness.

Step 2: Prepare the Vegetables and Sauce

While your beef marinates, prep the bok choy, mushrooms, and snap peas by washing and cutting them into bite-size pieces. Next, whisk together warm water or stock with sesame oil, soy sauces, oyster sauce, and a pinch of sugar. This sauce is where all the savory goodness begins to build.

Step 3: Sear the Beef

Heat your wok over high heat until it just starts to smoke. Add two tablespoons of oil and spread it around. Lay the beef slices in a single layer and sear for 30 seconds on each side. This fast technique locks in juices while leaving the beef about 80% cooked. Remove the beef and set it aside.

Step 4: Cook the Vegetables

Turn the heat back to high, add the remaining oil, and stir-fry the minced ginger for 10 seconds, then the garlic for another 5. Toss in the mushrooms, giving them a quick but flavorful sear. Right after, add snap peas and bok choy, stir-frying rapidly until the bok choy wilts slightly and the vegetables are still crisp.

Step 5: Combine and Thicken the Sauce

Pour the prepared sauce into the wok, then return the beef to the center. Once everything is simmering and the wok sides heat up, stir-fry everything in a circular motion to coat the ingredients evenly. Quickly pour in the cornstarch slurry while stirring vigorously—this will thicken the sauce in seconds to a clingy finish that envelopes every piece.

How to Serve Beef Stir-Fry with Vegetables Recipe

A dark brown bowl sits on a white marbled texture with wooden chopsticks resting nearby. Inside the bowl, there is a stir-fry dish with several layers: at the bottom, glossy dark brown sauce covers thin slices of meat that are also dark brown and shiny. On top of the meat, there are bright green snap peas and wilted leafy greens adding a fresh look. White slices of bok choy with a slightly translucent texture and small light brown mushrooms are mixed evenly throughout. In the background, a white bowl filled with plain white rice and a pale green cup are slightly out of focus. The overall scene is bright with natural light, showing the fresh colors and shiny textures of the food clearly photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds or thinly sliced green onions adds a fresh, nutty crunch that elevates the dish visually and flavor-wise—small touches that make an unforgettable presentation.

Side Dishes

Serve this beef stir-fry alongside steamed jasmine rice or fluffy quinoa to soak up all that delicious sauce. For an extra burst of flavor, a simple bowl of miso soup or pickled vegetables makes a wonderful complement.

Creative Ways to Present

For a fun twist, pile your stir-fry over crispy fried rice cakes or inside warm lettuce cups for a hand-held delight. You could also showcase it on a large platter for buffet-style sharing—because food tastes better when shared with friends!

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Beef Stir-Fry with Vegetables Recipe can be stored in an airtight container in the refrigerator for up to three days. Keep the stir-fry slightly separated from any rice to preserve textures better.

Freezing

If you want to save it longer, freeze the stir-fry in a suitable container for up to two months. Be aware that vegetables like bok choy might become a bit softer after freezing, but reheating with care keeps the flavors intact.

Reheating

To warm up your leftovers, gently heat in a wok or skillet over medium heat with a splash of water or broth to revive the sauce and prevent drying out. Avoid microwaving for too long as that can toughen the beef and wilt veggies excessively.

FAQs

Can I use a different cut of beef for this stir-fry?

Absolutely! While flank steak is ideal for its tenderness and quick cooking time, you can substitute sirloin or ribeye thinly sliced. The key is to slice the beef very thin to ensure it cooks quickly without becoming tough.

What vegetables work best if I want to switch things up?

Feel free to get creative—bell peppers, broccoli florets, carrots, snap peas, and baby corn all make fantastic additions or swaps. Just remember to cut them into pieces that cook quickly to keep the perfect stir-fry texture.

How can I make this recipe gluten-free?

Simply replace soy sauce with tamari or another gluten-free soy sauce alternative, and make sure your oyster sauce is also gluten-free. These simple swaps keep all the deep umami flavors without the gluten.

Is it okay to prepare the beef marinade ahead of time?

Yes! Marinating the beef overnight not only saves you time on the day of cooking but also results in an even more tender and flavorful beef. Just cover and refrigerate until you’re ready to cook.

Can I make this recipe vegetarian?

Definitely. Swap the beef for firm tofu or tempeh and use vegetable broth instead of stock. Keep the sauce and veggies the same for a delicious vegetarian stir-fry that still packs plenty of flavor.

Final Thoughts

There’s something so satisfying about a home-cooked stir-fry that balances juicy beef, fresh vegetables, and a glossy, flavorful sauce. This Beef Stir-Fry with Vegetables Recipe is a true weeknight winner—quick, simple, and absolutely tasty. Give it a try, and you might just find yourself coming back to this recipe again and again for a comforting meal that feels anything but ordinary.