Save This spicy beef veggie stir-fry brings together tender steak and a rainbow of vegetables tossed in a bold fiery sauce perfect for busy weeknights or anytime you need a comforting kick. The whole meal comes together in the time it takes to cook rice and I find myself coming back to it whenever I want dinner with real flavor yet minimal fuss.
The first time I tried this I could not believe how quickly dinner disappeared. Even my picky eaters ask for seconds whenever it makes an appearance.
Ingredients
- Beef sirloin or flank steak: sliced thin for quick cooking and tender strips selecting marbled pieces gives the juiciest texture
- Soy sauce: brings umami depth and saltiness use a good quality naturally brewed soy
- Cornstarch: helps the beef stay tender and creates a glossy finish opt for a fresh box for the best thickening power
- Sesame oil: lends rich nutty flavor always choose toasted sesame oil for the final drizzle
- Red bell pepper: for sweetness and color pick one with glossy skin for crunch
- Small zucchini: for mild earthiness look for firm and blemish free surface
- Broccoli florets: bring bite and bright green vibrancy choose tight clusters for freshness
- Small onion: sliced for aromatic depth white or yellow varieties both work well
- Oyster sauce: adds savoriness and complexity choose premium brands for balanced flavor
- Sriracha or chili paste: brings fire you can swap with gochujang or sambal oelek for different spice
- Honey: rounds out the sauce with gentle sweetness local honey melts in smoothly
- Water: helps the sauce coat everything without being heavy filtered if possible
- Cooked white rice or noodles: serve as the perfect base jasmine or basmati for fluffiness or your favorite noodle
- Sesame seeds and chopped spring onions: for garnish add crunch and freshness toast the seeds for even more flavor
Instructions
- Marinate the Beef:
- In a mixing bowl combine sliced beef with soy sauce cornstarch and sesame oil. Toss until every piece is coated and let it rest while you prepare the vegetables. This gives time for the beef to become more flavorful and tender
- Prepare the Sauce:
- Whisk together soy sauce oyster sauce sriracha or chili paste honey and water in a separate bowl. Be sure the honey dissolves completely for a silky smooth sauce
- Sear the Beef:
- Heat a wok or large skillet over high heat until almost smoking. Pour in a splash of oil and add the marinated beef spreading out in a single layer. Stir constantly for about 1 to 2 minutes until the edges brown but the inside stays juicy. Scoop the beef out to a plate to keep it tender
- Stir-Fry the Vegetables:
- Add a touch more oil to the pan if needed. Toss in the sliced onion bell pepper zucchini and broccoli. Flash fry for 3 to 4 minutes stirring often so the veggies cook evenly until bright and crisp tender. Do not overcook or you will lose the wonderful crunch
- Combine Everything:
- Return the seared beef to the wok. Pour in the prepared spicy sauce. Toss or stir rapidly for 1 to 2 minutes so every bite gets a luscious glaze and everything is heated through
- Serve and Garnish:
- Scoop the stir-fry over bowls of hot rice or noodles. Sprinkle with sesame seeds and plenty of chopped spring onions. Serve immediately for the best texture and taste
Save The broccoli in this recipe is my absolute favorite part it soaks up all the spicy sauce and turns extra punchy with just the right amount of crunch. Making this stir fry with my kids always turns into a lively kitchen scene with everyone sneaking tastes of the veggies before we even plate dinner.
Storage Tips
If you have leftovers cool the stir-fry quickly and store in an airtight container in the fridge for up to two days. To reheat use the stovetop instead of the microwave to keep the beef tender and the vegetables crisp. I avoid freezing because the sauce can separate and the veggies lose bite though in a pinch you can freeze and revive fast in a hot pan.
Ingredient Substitutions
Swap the beef for chicken breast thinly sliced pork or cubes of pressed tofu for a vegetarian twist. For a gluten free version choose tamari or coconut aminos instead of regular soy sauce. Slot in carrots snap peas or mushrooms based on what is fresh or what you have left in the fridge. You can easily dial down the heat by using only half the sriracha or replace with a milder chili sauce.
Serving Suggestions
Serve the stir-fry over fluffy steamed jasmine rice or try brown rice for extra fiber. Toss with cooked noodles for a hearty one bowl meal. Pair with a crisp side salad or quick pickled cucumbers to balance the spicy richness. It is also delicious wrapped into lettuce leaves for a fun hand held dinner.
Save This stir fry is a reliable dinner hero full of color zing and easy clean up. Enjoy every spicy comforting bite knowing dinner was truly made in minutes.