This Easy Stir Fried Beef with Vegetables is a great weeknight meal. This is a very simple stir fry with beef, a basic sauce and plenty of vegetables.
My family has been requesting a lot of meals lately that consist of protein and veggies. Stir fries fit the bill for that request, and they’re so easy to make too.
This Easy Stir Fried Beef with Vegetables comes together so easily. You’ll use flank steak for this recipe, or it’s okay to use another kind of steak if you are able to cut or shave it thinly enough. My local market (Basha’s) sells steak already shaved very thinly, so that makes this recipe even easier.
Ask your butcher if he’ll do it for you. If not, then just simply put your steak into the freezer for about 15 minutes to firm it up. Then it will be easy to shave or slice thinly with a sharp knife. Thin slices are key to a stir fry because you want it to cook and be done very quickly!
The beef is combined with a very simple sauce. The sauce is really meant to just coat the beef and give it a little bit of flavor. Otherwise, this isn’t a “saucy” stir fry at all.
Easy Stir Fried Beef with Vegetables
Add in whatever vegetables you’d like to this stir fry. The veggies are cooked first, then removed from the skillet. The beef is quickly stir fried with some fresh ginger.
Serve this just as beef and vegetables, or serve with brown rice. It’s such an Easy Stir Fried Beef with Vegetables to whip up for a busy weeknight. Nothing fancy about this one! Do note that there isn’t a sauce to spoon over the rice in this recipe.
If you’re looking for more easy weeknight meals, you might like to try my Tuscan Chicken Sheet Pan Dinner or these Cajun Cheesesteak Sandwiches. Pulled Pork Pizza, Skillet Baked Ziti and Chicken Pizzaiola are easy meal ideas too!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Easy Stir Fried Beef with Vegetables
Recipe Details
Ingredients
- 16 ounces flank steak
- 6 tablespoons soy sauce
- 4 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon granulated white sugar
- 3 tablespoons vegetable oil, divided
- 1 medium onion, thinly sliced
- 2 medium bell peppers, thinly sliced
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1 medium carrot thinly sliced
- 2 teaspooons grated fresh ginger
- cooked rice, for serving (optional)
Instructions
- Slice beef against the grain as thinly as possible and place in a medium bowl. It's easiest to slice/shave the beef if it has been placed into the freezer for a few minutes. Alternately, your butcher may shave it for you.
- In a small bowl, whisk together the soy sauce, cornstarch, water and sugar. Add to beef and stir to combine. Set aside.
- Heat a wok or large skillet until very hot. Reduce the heat to medium. Add 1 tablespoon oil; add onions and vegetables; stir-fry for 2 to 3 minutes. Don't let them brown. Remove the vegetables from the pan and set aside.
- Heat the pan to high and add the remaining 2 tablespoons of oil, ginger and beef. Stir-fry until the beef pieces separate and just begin to change color. Add the cooked vegetables back into the pan; stir to blend. Stir-fry about 1 minute, being careful not to overcook.
Notes
- Additional vegetable suggestions: broccoli, cauliflower, water chestnuts and green beans.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of soy sauce that does not contain gluten.
