Beef Stir-Fry with Vegetables
Beef Stir-Fry with Vegetables is a quick and flavorful dish made with tender strips of beef sautéed over high heat and tossed with a medley of fresh, crunchy vegetables. Lightly coated in a savory sauce, this dish is wholesome, satisfying, and perfect for a balanced meal that doesn’t compromise on taste.
Dietary Information
The Story
Stir-frying originated as a fast and efficient cooking method, designed to preserve flavor, texture, and nutrients. Over time, Beef Stir-Fry evolved into a globally loved dish, adapted across cultures with local spices and sauces. Today, it represents simplicity, freshness, and versatility—often enjoyed as a weekday dinner or a healthy lifestyle meal.
Ingredients
- •Beef (sirloin or flank) – 150 g (thinly sliced)
- •Bell peppers (red, green, yellow) – ½ cup (sliced)
- •Carrots – ¼ cup (julienned)
- •Broccoli or green beans – ½ cup
- •Onion – ½ medium (sliced)
- •Garlic – 2 cloves (minced)
- •Ginger – ½ teaspoon (grated)
- •Soy sauce – 1½ tablespoons
- •Oyster sauce – 1 tablespoon (optional)
- •Vegetable oil or sesame oil – 2 tablespoons
- •Black pepper – ½ teaspoon
- •Salt – to taste
Preparation Steps
Season sliced beef with black pepper and a little salt.
Heat oil in a wok or wide pan over high heat.
Add beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
In the same pan, add garlic and ginger; sauté briefly.
Add onions and vegetables, stir-frying until just tender but still crisp.
Return beef to the pan and add soy sauce and oyster sauce.
Toss everything together for 1–2 minutes until well coated.
Adjust seasoning and remove from heat.
Pro Tips
Slice beef thinly against the grain for tenderness. Cook on high heat to avoid steaming the meat. Do not overcrowd the pan—cook in batches if needed. Add sauces toward the end to preserve fresh flavor.
About the Chef
Queen Temple
Submitted on January 6, 2026