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 thick into 2-3 inch 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 1x3-inch 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; 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; 1 tablespoon Shaoxing wine; 2 teaspoons cornstarch, mixed into a slurry with 1 tablespoon water

There’s something about a perfectly balanced Beef Stir-Fry with Vegetables Recipe that just hits all the right notes—tender beef, vibrant veggies, and a sauce that ties it all together with a little kick. This dish feels quick and fancy at the same time, making it a favorite in my kitchen for busy nights when I want to impress without the stress.

A close-up of a dark ceramic bowl filled with a stir-fry of several layers: at the bottom, a glossy brown sauce; above that, slices of cooked brown meat; scattered around and on top, bright green snap peas, white and light yellow pieces of bok choy with a slightly shiny texture, dark green leafy vegetables, and small brown mushrooms. The bowl sits on a light tan woven mat, and behind it, slightly out of focus, is a white bowl with a blue pattern containing white rice and a small green cup with liquid. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Stir-Fry with Vegetables Recipe
Top Tip
How to Serve Beef Stir-Fry with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Stir-Fry with Vegetables Recipe

Why You'll Love This Recipe

I genuinely love sharing this Beef Stir-Fry with Vegetables Recipe because it’s the kind of dish that looks fancy but comes together in a flash, and it’s endlessly adaptable depending on what’s in your fridge or pantry.

Quick and Efficient: You can have dinner on the table in about 40 minutes thanks to simple prep and fast cooking techniques.
Flexibility: Love different veggies? Swap in your favorites — stir-fries are perfect for that.
Flavor Packed: The blend of light and dark soy sauces, oyster sauce, and a hint of sesame oil makes every bite rich and satisfying.
Impresses Every Time: Whether it’s a casual weeknight or a surprise for friends, this stir-fry feels special and thoughtful without taking forever.

Ingredients & Why They Work

Each ingredient in this Beef Stir-Fry with Vegetables Recipe has a purpose, working together to create the right balance of textures and flavors. I’ve found that choosing fresh, quality ingredients makes all the difference here.

Flat lay of fresh flank steak sliced into thin pieces, a small white bowl of cornstarch powder, a small white bowl of neutral oil, a small white bowl of water, a whole clove of garlic with smooth white skin, a small piece of fresh ginger root with knobby texture, fresh green bok choy leaves cut into pieces, a cluster of fresh cream-colored Bunashimeji mushrooms, crisp green sugar snap peas, a small white bowl of warm water, a small white bowl of dark soy sauce, a small white bowl of light soy sauce, a small white bowl of oyster sauce, a small white bowl of sesame oil, a small white bowl of granulated sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Slicing it thin and marinating tenderizes the meat and helps it cook quickly while staying juicy.
Cornstarch: This coats the beef, giving it a deliciously velvety texture and helps create that nice sauce cling.
Neutral oil: Oils like vegetable or canola handle high heat well without smoking or overpowering flavors.
Bok choy: Adds a crisp, fresh crunch and a subtle peppery note that balances the meat.
Mushrooms (Bunashimeji or Beech): these add an earthy, meaty texture, enriching the overall dish.
Sugar snap peas: Their natural sweetness and snap add bright color and texture.
Soy sauces (light and dark): They bring umami depth and a touch of sweetness and saltiness necessary for that authentic stir-fry flavor.
Oyster sauce: Adds a savory, slightly sweet richness that elevates the whole dish.
Shaoxing wine: A classic stir-fry addition that brightens flavors with a subtle acidity and complexity.
Ginger & garlic: These aromatics wake up the dish with warmth and a punch of freshness.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Beef Stir-Fry with Vegetables Recipe is how you can tweak it to suit your cravings or what’s local and fresh where you live. I love experimenting with different combos and sauces.

Variation: Sometimes I swap the bok choy for baby spinach or add bell peppers for extra color and sweetness—always a hit around here!
Dietary mods: Want it gluten-free? Just swap soy sauce for tamari and check your oyster sauce labels.
Veggie extras: Try adding sliced carrots or water chestnuts for an even crunchier texture.

Step-by-Step: How I Make Beef Stir-Fry with Vegetables Recipe

A dark brown bowl sits on a white marbled surface with a bamboo mat partially underneath. Inside the bowl is a stir-fry dish with three main layers: the bottom layer is a thick brown sauce, the middle layer consists of medium-sized pieces of cooked beef in dark brown color, and the top layer holds bright green snap peas, shiny light green and white bok choy pieces, and thin, long beige mushrooms. At the top left, there is a small white bowl filled with cooked white rice. Near the bottom left, wooden chopsticks rest on the white marbled surface. The scene is brightly lit and the colors of the food look fresh and vibrant, photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinade Magic

The secret to tender, juicy beef begins with the marinade. I mix the flank steak slices with cornstarch, oil, water, and baking soda, making sure every piece is well-coated. Then I set it aside for at least 30 minutes—sometimes overnight if I’m prepping ahead. Trust me, the baking soda is a game changer for tenderness so don’t skip it!

Step 2: Veggie Prep

While the beef marinates, I chop the bok choy into bite-sized pieces, rinse the mushrooms and peas, and have everything ready to go. Stir-fries move fast, so prep everything before turning on the heat.

Step 3: Sauce It Up

I whisk together warm water (or broth if I want a deeper flavor), sesame oil, light and dark soy sauces, oyster sauce, and a pinch of sugar. It’s simple, but this sauce is the heart of the dish and what brings all the ingredients together in harmony.

Step 4: Sear Like a Pro

This part always feels a bit like a show! Heat your wok until it’s just smoking, then add oil around the edges. Spread the beef in one layer—no overcrowding. Let it sear undisturbed for 30 seconds until it gets a nice crust, then flip to sear the other side. The goal is about 80% cooked here; you’ll finish cooking later with the veggies. Remove the beef and turn off the heat for now.

Step 5: Flavor Layers with Veggies

Turn the heat back on high, add more oil, and toss in minced ginger for 10 seconds, then garlic for 5 seconds, ensuring they don’t burn but get fragrant. Add the mushrooms next and give them a good 15-second sear for extra umami. Pour in the Shaoxing wine for that authentic depth.

Step 6: Snap and Wilt

Next up, stir in the snap peas and bok choy, cooking on the highest heat for 20 seconds until the bok choy starts to wilt. This high heat keeps everything crisp-tender.

Step 7: Bring It All Together

Pour in your prepared sauce, then add the beef back into the wok and gather everything in the center. When it starts simmering and you see the sides heat up, stir everything quickly in a circle so each bite gets coated.

Step 8: Thicken and Shine

Pour the cornstarch slurry into the center as you stir briskly — the sauce will thicken instantly and cling to the beef and veggies. You want no puddles, just glossy, flavorful coating. Give it about 20 seconds to fully come together, then serve immediately.

Top Tip

Making this stir-fry for the first time? Here are a few tips from my kitchen adventures that really made a difference in achieving the best results every time.

Don’t Crowd the Pan: Cooking the beef in a single layer is crucial to getting a good sear and avoiding steaming. If your wok isn't big enough, cook the beef in batches.
Use High Heat: This stir-fry's magic is in quick cooking over very high heat. If your pan isn’t hot enough, the vegetables won’t stay crisp.
Marinate Longer: I’ve found that overnight marinating tenderizes the beef even more and enhances flavor depth dramatically.
Prep Ahead: Since stir-frying moves fast, have all ingredients chopped and sauces mixed before you turn on the heat—it’ll save you stress!

How to Serve Beef Stir-Fry with Vegetables Recipe

Garnishes

I usually finish mine with a sprinkle of toasted sesame seeds and some thinly sliced scallions for a pop of freshness and crunch. If you like a bit of heat, a drizzle of chili oil or a few red pepper flakes never hurts either.

Side Dishes

My go-to side is steamed jasmine rice—it soaks up the sauce perfectly. Sometimes I’ll also serve with simple garlic fried rice or even some crunchy Asian-style slaw for extra texture contrast.

Creative Ways to Present

For special occasions, I love serving the stir-fry in individual bowls with edible flowers or microgreens on top. You can also serve it on a bed of noodles or alongside lettuce cups to make DIY wraps—fun and interactive!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and try to eat them within 2 days. The veggies stay pretty crisp thanks to the quick stir-fry method, and the beef keeps its tenderness quite well.

Freezing

While freezing is doable, I’ve found the bok choy gets a bit watery after thawing, so if you freeze this, consider leaving it out and adding fresh greens when reheating.

Reheating

Reheat gently in a hot pan rather than the microwave to preserve texture. Toss it quickly on high heat until warmed through, and add a splash of water or broth if the sauce thickened too much.

Frequently Asked Questions:

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

Absolutely! While flank steak is ideal for its flavor and quick cooking, you can substitute with sirloin, skirt steak, or even ribeye. Just slice as thin as possible against the grain for tenderness.

What can I do if I don’t have oyster sauce?

If oyster sauce isn’t on hand, you can use hoisin sauce or a mix of soy sauce with a tiny bit of sugar to mimic some of its sweetness and depth. The flavor won’t be identical but still delicious!

Can I make this recipe vegetarian?

Yes! Swap the beef for firm tofu or tempeh, and use vegetable broth instead of chicken or beef stock in the sauce. Add extra mushrooms and crunchy veggies to make it hearty and satisfying.

How do I avoid overcooking the beef?

The key is marinating the beef and searing it quickly over very high heat until it’s about 80% cooked, then finishing cooking it with the vegetables. This keeps the beef tender and juicy rather than tough and dry.

Final Thoughts

This Beef Stir-Fry with Vegetables Recipe has been one of my go-to dishes when I want something that feels homemade but restaurant-worthy. It’s satisfying, quick, and so flexible that I always feel confident making it, no matter what’s in my kitchen. I hope you enjoy making (and eating!) it just as much as I do — it’s truly one of those recipes that, once you get the hang of it, becomes a staple you’ll return to again and again.