Juicy Beef Stir-Fry with Vegetables: an Easy One-Pan Dinner

Ready in minutes, this stir-fry of tender beef and crisp vegetables is a light, colorful, well-balanced one-pan dinner. Minimal fuss, maximum flavor and freshness.

Ingredients

• Beef (tenderloin or sirloin) — 400g (14 oz)
• Broccoli — 300g (10.5 oz)
• Bell pepper — 1, about 200g (7 oz)
• Carrot — 1, about 120g (4.2 oz)
• Yellow onion — 1 small, about 100g (3.5 oz)
• Garlic — 3 cloves
• Fresh ginger — 20g (0.7 oz)
• Soy sauce — 3 tbsp, divided between the marinade and the sauce
• Oyster sauce — 1 tbsp, can be replaced with hoisin
• Rice vinegar — 1 tbsp
• Water — 60ml (1/4 cup)
• Cornstarch — 1 tsp, divided between the marinade and the sauce
• Honey — 1 tsp, or sugar
• Vegetable oil — 1.5 tbsp
• Sesame oil — 1 tsp
• Chili flakes — 1/2 tsp, or to taste
• Sesame seeds — 1 tsp
• Green onions — 2 stalks
• Salt — a pinch, to taste
• Ground black pepper — 1/4 tsp

Step-by-Step Instructions

1. Prep the ingredients. Slice the beef thinly across the grain. Cut the broccoli into small florets. Slice the bell pepper into strips, the carrot into thin matchsticks, and the onion into half-moons. Finely chop the garlic and ginger.
2. Marinate the beef: mix 1 tbsp soy sauce, 1/2 tsp cornstarch, 1 tsp vegetable oil, and a pinch of black pepper. Toss the beef with the marinade and let it sit for 10 minutes.
3. Mix the sauce: combine the remaining 2 tbsp soy sauce, oyster sauce, rice vinegar, water, honey, and 1/2 tsp cornstarch. Whisk until smooth.
4. Heat a large skillet or wok over high heat. Add the remaining vegetable oil. Sear the beef quickly in batches, 2-3 minutes, until browned. Transfer to a plate.
5. In the same skillet, sauté the onion and carrot for 1-2 minutes, then add the bell pepper and broccoli. Cook for another 3-4 minutes until just tender and still slightly crisp.
6. Add the garlic and ginger and cook, stirring, for about 30 seconds until fragrant.
7. Return the beef to the skillet and pour in the sauce. Cook, stirring, for 1-2 minutes, until the sauce lightly thickens and coats the beef and vegetables evenly.
8. Remove from the heat and stir in the sesame oil and chili flakes. Finish with sesame seeds and chopped green onions. Taste and adjust the salt if needed.
9. Serve immediately as a light dinner on its own or with steamed rice or rice noodles.

Nutrition per Serving

Calories	≈ 320 kcal
Protein	≈ 24 g
Fat	≈ 17 g
Carbohydrates	≈ 18 g
Fiber	≈ 5 g
Sugar	≈ 7 g
Sodium	≈ 1100 mg

Tips and Variations

• Choosing the beef: tenderloin, sirloin, top round, or chuck all work well. Slice only across the grain so the meat stays tender.
• No oyster sauce: use 1 tbsp soy sauce plus another 1/2 tsp honey and a pinch of smoked paprika, or swap in hoisin.
• More vegetables: add green beans, zucchini, or mushrooms; cook them in batches, starting with the firmest ones.
• Heat level: adjust with chili flakes or a little sriracha.
• Best side: keep it neutral with jasmine rice or rice noodles so the sauce stays in focus.

What to Serve With It

Serve with fresh lime for a bright citrus finish and crunchy peanuts or cashews for texture. It pairs beautifully with a simple cucumber salad or steamed jasmine rice.

FAQ

What cut of beef is best for stir-fry?

Tenderloin, sirloin, top round, or chuck are all good choices. The key is to slice the meat thinly and strictly across the grain so the pieces stay tender and cook quickly.

What can I use instead of oyster sauce?

Hoisin or teriyaki work well. You can also mix soy sauce with honey or sugar and rice vinegar, then add a pinch of paprika for extra depth.

Can I make this without a wok?

Yes, use the largest heavy skillet you have. Cook over high heat in small batches so the ingredients sear instead of steaming.