30-minute Beef Stir Fry With Vegetables

30-minute Beef Stir Fry With Vegetables is a quick and tasty meal that brings together tender strips of beef with colorful, crunchy veggies all tossed in a flavorful sauce. It’s packed with bright bell peppers, snap peas, and carrots, making every bite fresh and satisfying. This dish is perfect when you want something hearty but don’t have a lot of time to cook.

I love making this stir fry on busy weeknights because it comes together so fast, and I can easily switch up the vegetables depending on what I have in the fridge. Plus, the sauce is simple but hits that just-right balance of salty, sweet, and a little kick of spice. It’s a total crowd-pleaser, and I don’t have to be stuck in the kitchen for hours!

For serving, I usually pile it over a bed of steamed rice or toss it with noodles to soak up all the good sauce. Sometimes I sprinkle on a few sesame seeds or fresh green onions for a little extra texture and color. It’s one of those dishes that feels like a treat but really just takes half an hour from start to finish—perfect for busy days or when you want something satisfying without fuss.

Key Ingredients & Substitutions

Beef: I recommend sirloin or flank steak for their tenderness and quick cooking. Slice thinly against the grain to keep it juicy. If you prefer, ground beef or thinly sliced chicken can be great substitutes.

Vegetables: Broccoli, snap peas, carrots, and bell peppers add crunch and color. Feel free to swap in mushrooms, zucchini, or green beans based on what you have. Frozen mixed veggies work well in a pinch too.

Sauce: Soy sauce, oyster sauce, and hoisin are the flavor stars here. For a vegetarian or gluten-free twist, try tamari or coconut aminos and mushroom-based sauces. Adjust sweetness with honey or brown sugar to your taste.

Thickener: Cornstarch slurry helps the sauce coat everything beautifully. If you don’t have cornstarch, arrowroot powder or flour also works fine.

How Do I Cook Beef and Vegetables Quickly Without Overcooking?

To get perfectly cooked beef and crisp-tender veggies, follow these tips:

• Heat your pan or wok until very hot before adding the beef—this helps get a quick sear and locks in juices.
• Slice your beef thinly and against the grain for tenderness.
• Cook beef in batches if necessary to avoid overcrowding the pan, which can cause steaming instead of searing.
• Cook veggies in order of firmness—start with carrots and broccoli, then add softer veggies like bell peppers and snap peas later.
• Keep stir frying on high heat and move ingredients around constantly for even cooking.
• Add the sauce at the end with a cornstarch slurry to thicken quickly and coat the stir fry.

Equipment You’ll Need

• Large skillet or wok – I prefer a wok because it heats evenly and cooks everything fast. A big skillet works just as well.
• Sharp knife and cutting board – for slicing beef thin and chopping vegetables safely.
• Measuring spoons and small bowl – for mixing the sauce ingredients.
• Wooden spoon or spatula – helps toss everything without scratching your pan.
• Steamer basket or rice cooker – to make perfect rice easily while you cook the stir fry.

Flavor Variations & Add-Ins

• Swap beef for chicken, shrimp, or tofu to change up the protein. They cook quickly too and soak up the sauce nicely.
• Add sliced mushrooms or baby corn for extra texture and flavor.
• Mix in a splash of hot sauce or a pinch of chili flakes for some heat.
• Sprinkle with chopped cilantro or a squeeze of lime to freshen up each bite.

30-minute Beef Stir Fry With Vegetables

Ingredients You’ll Need:

For the Stir Fry:

• 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 small broccoli head, cut into small florets
• 1 large carrot, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 cup snap peas or snow peas
• ½ medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2-3 green onions, sliced (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)
• Steamed white rice, for serving (about 3 cups cooked)

For the Stir Fry Sauce:

• ¼ cup soy sauce (low sodium preferred)
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp sesame oil
• ½ tsp crushed red pepper flakes (optional, for mild heat)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)

How Much Time Will You Need?

This whole dish takes about 30 minutes from start to finish. Most of the time is spent prepping the ingredients and cooking the rice, with about 15 minutes on the stir fry itself. It’s great for a quick weeknight meal!

Step-by-Step Instructions:

1. Prepare the Sauce:

In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and if you like, crushed red pepper flakes. Set this savory sauce mixture aside.

2. Cook the Rice:

Start cooking the steamed white rice according to package instructions so it’s ready when your stir fry is done.

3. Cook the Beef:

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and sear for 2-3 minutes per side until nicely browned but not fully cooked. Remove the beef and set it aside.

4. Stir Fry the Vegetables:

Add the remaining 1 tablespoon of oil to the pan. Toss in the onion, garlic, and ginger. Stir fry about 1 minute until fragrant. Then add the broccoli, carrot, red bell pepper, and snap peas. Cook, stirring often, about 4-5 minutes until vegetables are bright and just tender.

5. Combine & Finish:

Return the beef to the pan. Give your sauce a quick stir and pour it over the beef and vegetables. Stir in the cornstarch slurry and continue cooking, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything nicely.

6. Serve & Garnish:

Turn off the heat. Serve your beef stir fry hot over steamed rice. Sprinkle with sliced green onions and toasted sesame seeds for an extra pop of flavor and crunch.

Enjoy your colorful, tasty beef stir fry made in just 30 minutes!

Can I Use Frozen Beef for This Stir Fry?

Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before slicing and cooking. This helps the beef cook evenly and stay tender.

How Can I Make This Stir Fry Vegetarian?

Simply replace the beef with firm tofu, tempeh, or your favorite plant-based protein. Press and cube the tofu before stir frying it until golden. Use vegetarian oyster sauce or skip it for a fully plant-based sauce.

What’s the Best Way to Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce if the sauce has thickened too much.

Can I Use Other Vegetables in This Stir Fry?

Absolutely! Feel free to swap or add vegetables like mushrooms, zucchini, baby corn, or green beans. Just adjust stir frying times slightly to keep veggies crisp-tender.