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30-Minute Beef Stir Fry with Vegetables

A quick and protein-packed stir fry recipe featuring tender beef and a mix of fresh vegetables, all ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Stir Fry
Calories: 350
Ingredients Method Notes

Ingredients
  

Beef and Vegetables
  • 1 lb beef sirloin, sliced thin A protein-packed base that is both flavorful and tender.
  • 2 cups mixed vegetables (bell peppers, snap peas, broccoli, etc.) Loaded with vitamins; can substitute with seasonal veggies.
Sauces & Seasoning
  • 2 tablespoons soy sauce Adds depth and umami flavor; consider low-sodium for a healthier option.
  • 1 tablespoon cornstarch Acts as a thickener and helps the beef retain moisture.
  • 1 tablespoon vegetable oil Essential for stir-frying; alternatives include olive or avocado oil.
  • 2 cloves garlic, minced Infuses the dish with a warm aroma.
  • 1 teaspoon ginger, minced Provides a zesty kick.
  • Salt and pepper to taste Adjust seasoning as desired.
For Serving
  • cooked rice or noodles Base options that complete the meal.

Method
 

Marinate the Beef
  1. In a bowl, combine the sliced beef with soy sauce and cornstarch. Let it marinate for 10-15 minutes.
Heat the Pan
  1. Heat vegetable oil in a large pan or wok over medium-high heat.
Add Garlic and Ginger
  1. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Cook the Beef
  1. Add the marinated beef to the pan and cook until browned, about 3-4 minutes.
Add the Vegetables
  1. Add mixed vegetables to the pan and stir-fry until tender-crisp, about 3-5 minutes.
Season
  1. Season with salt and pepper to taste.
Serve
  1. Serve hot over cooked rice or noodles, garnished with sesame seeds or chopped green onions.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze the dish in a freezer-safe container for up to 3 months.