A Childhood Favorite: Beef Vegetable Stir Fry (Straight From Mom’s Kitchen!)
My Mom is the QUEEN of weeknight cooking, so it’s no surprise to me that her quick and simple stir fries like Sweet Sour Pork and Beef and Broccoli Stir Fry are some of PWWB’s most well-loved recipes.
They’re some of my favorites too and this Beef Vegetable Stir Fry is exactly the type of meal she’d whip up on any given night when I was a kid.
It’s super simple to make and seriously delicious – a total weeknight dinner winner! I’ve been dying to share this recipe with you, and now we finally can here on PWWB.
There are two key elements that make Mom’s beef and vegetable stir fry stand out from the rest:
- First, her homemade stir fry sauce which we lovingly call “brown sauce” at my house. A homemade blend of simple pantry staples that delivers a glossy finish and a punch of garlicky, beefy, sesame goodness. Homemade always wins!
- Next, loads of veggies! We’re talking seven types of veggies, all chopped into uniform pieces for a stir fry that’s perfectly cooked–hearty, satisfying but also bursting with color.
This stir fry delivers restaurant-worthy flavor–no takeout required! It’s surprisingly quick and easy to make at home, and you’ll love how effortlessly it comes together. A childhood favorite that you’re going to love, too!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
There are 3 key components in this beef and vegetable stir fry recipe, each consisting of a few simple staple ingredients.
You will need…
- Beef – For stir fry, you want beef that’s tender and full of flavor. I like top sirloin–it’s affordable, easy to find, and holds up perfectly in stir fry. To marinate the steak, you’ll also need cornstarch, soy sauce, white pepper, and Shaoxing wine (a Chinese white wine that’s definitely worth picking up–check the Recipe Notes, below, for more info!).
- Veggies – I love using a mix of broccoli florets, carrots, red onion, red bell pepper, cremini or white button mushrooms, napa cabbage, and a big handful of snow peas. But the best part? You can totally customize this stir fry with whatever veggies you have on hand! Eggplant, zucchini, snap peas, and bok choy would also be fantastic options. You can also sub in different types of bell pepper, cabbage, and mushrooms as well depending on your preference.For stir-frying, For sautéing the veggies, I recommend grapeseed oil–it has a high smoke point which allows you to cook the veggies quickly at a high heat for the perfect tender-crisp texture.
- Stir fry sauce – Mom’s “brown sauce” is a simple mixture of beef stock, cornstarch, dark brown sugar, oyster sauce, soy sauce, sesame oil, and garlic. It’s glossy, rich, and the perfect sauce to coat the beef and veggies in flavor!
#1 Stir Fry Night Tip!
Regardless of the stir fry vegetables you choose, be sure to slice and chop everything into pieces that will cook at about the same rate. I also recommend having all the stir fry vegetables chopped and ready to go before you start cooking. Multi-tasking with chopping and cooking is a lot to manage, especially since the stir fry itself comes together very quickly once you begin cooking.
How to Make Beef Stir Fry with Veggies
Most of the active prep time for this beef and vegetable stir fry recipe comes from prepping each of the individual components, but the stir fry comes together super quick once you get cooking.
Plan to spend 20-25 minutes prepping (aka mise en place) so once you begin cooking, you’ll have dinner ready in no time at all!
Meal Prep Tips!
Prepping ahead makes things even easier at dinnertime! You can make the stir-fry sauce up to a week in advance and store it in the fridge and you can chop the veggies and store them in separate airtight containers based on the cooking order. These simple steps will save you a ton of time!
Marinate thinly sliced sirloin in cornstarch, soy sauce, white pepper, and Shaoxing wine. Why? ⇢ This is called “velveting”–a classic Chinese cooking technique that tenderizes and locks in moisture. It lets the beef to cook in a super-hot wok while staying juicy and tender. Velveting the beef is the secret to getting restaurant-quality flavor in your homemade beef and veggie stir fry, every time!
Mix beef stock, cornstarch, dark brown sugar, oyster sauce, soy sauce, and a little sesame oil together, whisking until well combined. Quickly sauté the garlic in a bit more sesame oil, then pour in the beef stock mixture and simmer for about 5 minutes until it starts to thicken. That’s it – the easiest homemade stir fry sauce ever!
Use grapeseed oil or another high smoke point vegetable oil for cooking the veggies and don’t forget to lightly season each batch with a pinch of salt. Reminder! Stir Fry Veggies Are All Unique! ⇢ To get the perfect texture, cook veggies in batches. Start with the heartier ones like carrots and broccoli, letting them cook through while keeping some crunch. Set them aside, then sauté the rest (red onion, bell pepper, mushroom, cabbage, and snow peas), which cook faster due to their higher moisture content. This way, you’ll keep each veggie’s ideal texture and vibrant color.
Heat some oil in the pan, then add the marinated beef. Cook until just browned. Pour in the homemade sauce, then toss in the stir-fry veggies. Stir frequently to coat everything in the stir fry sauce. This step only takes a few minutes—serve immediately and enjoy!
I can’t wait for you to try this Heavy-On-The-Veggies Beef and Vegetable Stir Fry! It’s one of my favorite childhood meals, and I know you’re going to love it just as much as we do.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Heavy-on-the-Veggies Beef and Vegetable Stir Fry
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: serves 4
- Category: Main Dishes, Beef Recipes
- Method: Stovetop, Skillet Recipes, Stir Fry
- Cuisine: Chinese, Asian-Inspired
Description
Craving takeout? Mom’s homemade Beef and Vegetable Stir Fry rivals it every time!
Tender steak and a rainbow of crunchy veggies sizzle in a rich homemade stir fry sauce for a quick, easy, and outrageously flavorful meal. Serve it over rice for a well-balanced dinner that’s perfect for busy weeknights. Stir fry is a naturally flexible dish, so feel free to swap in your favorite veggies–or whatever you have on hand. Be sure to check the Recipe Notes, below, for some suggested swaps.
Ingredients
- 12 ounces top sirloin, trimmed of excess fat and thinly sliced against the grain (see Recipe Notes)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (see Recipe Notes)
- ¼ teaspoon white pepper
- stir fry vegetables (see Recipe Notes)
- ½ small head broccoli, cut into small bite-sized florets (~3.5 oz or ~1 cup florets)
- 1 large carrot, peeled as desired and sliced into ⅛-inch thick strips (~3.5 oz or ~1 cup sliced)
- 1 small red onion, thinly sliced (~3.5 oz or ~1.5 cups sliced)
- ½ large red bell pepper, chopped into 1-inch pieces (~3.5 oz or ~1 cup sliced)
- 3–4 mushrooms (white button or cremini/baby bella), trimmed and thinly sliced (~4 oz or ~2 cups sliced)
- ½ small napa cabbage, chopped into 1-inch pieces (~4.5 oz or ~2 cups chopped)
- large handful snow peas, ends trimmed as desired (~2.5 oz or ~¾ cup)
- 4 teaspoons grapeseed oil or high smoke point vegetable oil of choice
- kosher salt and white pepper, to season
- for serving, as desired: cooked white rice or grain of choice, thinly sliced green onions, toasted sesame seeds, etc.
for the stir fry sauce:
- ¾ cup beef stock
- 1 tablespoon cornstarch
- 1 tablespoon dark brown sugar (can sub regular brown sugar)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil, divided
- 2 cloves garlic, finely chopped or grated
Instructions
- Marinate the beef: Add thinly sliced top sirloin, cornstarch, soy sauce, and rice wine to a medium bowl. Season with white pepper. Stir to combine, coating the beef thoroughly and evenly. Set aside to rest at room temperature while you prepare the rest of the ingredients. This is a great time to prepare all of the stir fry vegetables, chopping and slicing everything as indicated in the Ingredients List, above.
- Prepare the stir fry sauce: Add the beef stock cornstarch, dark brown sugar, oyster sauce, soy sauce, and 1 teaspoon of the sesame oil to a small bowl or jar. Whisk or shake to combine well. Set aside. Add the remaining 1 teaspoon sesame oil to a small saucepan over medium-high heat. Once hot, add the garlic and cook until fragrant and lightly browned, 30 seconds – 1 minute. Stir in the beef stock mixture and cook, stirring occasionally, until thickened, 4-5 minutes. Remove from the heat and set aside.
- Stir fry the vegetables: Meanwhile, as the stir fry sauce thickens, begin the stir fry. Add 1 teaspoon of the grapeseed oil to a wok or large skillet over medium-high heat. Once hot and shimmering, add the carrots and broccoli. Lightly season with a small pinch of salt and cook, stirring often, until vibrantly colored and softened slightly, 3-4 minutes. Transfer to a large plate or bowl and set aside. Add another 1 teaspoon of oil to the wok or skillet and return to medium-high heat. Once hot and shimmering, add the sliced red onion, bell pepper, mushrooms, cabbage, and snow peas. Lightly season with a small pinch of salt and cook, stirring often, until softened slightly, about 3 minutes. Transfer to the same large plate or bowl as the broccoli and carrots and set aside.
- Sear the beef and finish the stir fry: Add the remaining 2 teaspoon of oil to the wok or skillet and reduce the heat to medium. Once hot and shimmering, add the marinated beef from Step 1. Shake the pan to separate the slices of beef for even browning. Cook, tossing and stirring occasionally, just until browned. While stirring, pour the prepared stir fry sauce from Step 2 into the skillet. Add the stir fried vegetables back into the skillet. Cook 1-2 minutes longer, tossing and stirring frequently to bring the beef and vegetable stir fry together. Remove from the heat.
- Serve immediately, spooning the beef and vegetable stir fry over rice or grain of choice. Finish with thinly sliced green onions and toasted sesame seeds as desired. Enjoy!
Notes
- Ingredient notes:
- Beef: Feel free to use your tender steak of choice for this beef stir fry recipe. Top sirloin offers a great balance of tenderness, flavor, and affordability – that’s what I like to use. Cold beef is easiest to thinly slice for stir fry, so it’s helpful to pop the steak into the freezer to chill for 5-10 minutes prior to slicing.
- Shaoxing wine is Chinese rice wine with a rich and uniquely savory-sweet flavor. It’s readily available at Asian grocery stores or online and it’s absolutely worth the purchase if you love cooking Chinese dishes at home. Imperfect-yet-quick substitutes for the shaoxing wine in this recipe include mirin, dry sherry, or dry vermouth.
- Stir fry vegetables: The beauty of stir fries is their flexibility – feel free to stick to the combination of veggies in the Ingredients List, which we love for its color, flavor, and texture, or freestyle with whatever you love most. If you opt to freestyle, aim for ~1.5 pounds vegetables (25 oz) for a veggie-heavy stir fry (e.g. bok choy, eggplant, zucchini, snap peas, etc.). Be sure to slice and chop everything into pieces that will cook at a uniform rate.
- Storage: This beef and vegetable stir fry is best enjoyed fresh, immediately after cooking. Leftovers will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, just until warmed through.
- 20-Minute Meal Prep: As is the case with any stir fry, there’s a bit of measuring and chopping required with this beef and vegetable stir fry which is where all of this recipe’s active prep time comes from – the cooking process itself is very quick! If you’d like, you can do a little prep ahead of time to cut down on active work required at dinnertime. Pick and choose from the list below, or do it all and all you have to do at dinnertime is get cooking – easy!
- Chop the veggies: Prepare all of the stir fry vegetables, chopping and slicing everything as indicated in the Ingredients List, above. Group in separate airtight containers based on batches indicated in Step 3 of Recipe Directions, above, and store in the refrigerator for up to 5 days. (15 minutes active time)
- Prep the stir fry sauce: Mix the stir fry sauce according to Step 2 of Recipe Directions, above. Store in an airtight container in the refrigerator for up to 1 week. (5 minutes active time)
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I’ve made this so many times with all sorts of different vegetables. So easily adjustable and always double or triple it! My whole family loves it! I’ve made it with all different proteins even without! It’s THAT good! The sauce is to die for 😋🤤💯👌
Such a rave review, Maureen, thank you so much! We couldn’t agree more, this stir fry is so customizable and always a crowd-pleaser!
Haven’t made it yet, but is it possible to freeze this? We’d like to take it on a river trip, but all our meals need to be frozen ahead of time. Thanks!
Hi Colleen, you can definitely freeze this recipe, we’d just warn that the veggies might end up a little mushy when you reheat! Make sure to report back if you give it a try!
That was what I figured might be the case 🙂 I will leave them a little extra crisp. I’ll try to remember to report back, thanks!
You have the very best recipes, I can hardly wait to make the next one. Love your emails. Thank you for sharing your special recipes and your time.
You are so very welcome, Janet! Thanks for being part of the PWWB community! 🙂
Stir fry is a meal that frequents our meal planning, but it was always one of my least favourite meals of the week. We would use a bottled sauce, and it was just SO uninspired. I decided to finally try a real recipe, and WOW, the difference is astonishing! It barely takes any extra time versus using a pre-packaged sauce, but the payoff in flavour is well worth the few extra minutes!
My family loves tofu, so we sub the beef for tofu, but prepare it almost identically to the recipe. This one has become a household favourite!
So happy to be part of your regular rotation, Amanda! Homemade sauce really does make all the difference!
This is the hands down best stir fry recipe I have found!! We use all the veggies in the fridge that need to get used and ALL of our kids love it. ( That’s a big challenge). 10 out of 10 as our daughter says!
Love a use-up-the-veggies recipe!! So glad to hear your whole family loves this stir fry!
The recipe turned out amazing! The family loved it and was easy to make.
So happy to hear that, James!
Thank you – this was great! Gonna add grated ginger next time. I was surprised there was none in the recipe. Also didn’t have the wine so I used white wine w/ a pinch of white sugar. Loved it!
So glad it turned out great for you, Dana! Adding ginger is a great idea 🙂
Hi! I used your recipe as a general guide for things I had on hand. I’m missing the Shaoxing wine, stock and oyster sauce. What I’m sure are the main flavor components! For the most part, I substituted with acv and Lea & Perrin.
I followed your exact directions, even though I’d never velveted beef. Lo and behold, that’s what my local Chinese restaurant has been up to this whole time!? I liked the texture, but might’ve let it sit a bit too long as the meat was a bit ‘chewier’ than I’d like.
I plan on revisiting this easy recipe, next time with all of the ingredients. Thank you!
So happy to hear it turned out great for you even with some ingredient swaps, Nikki! Velveting the beef is SO key to take-out rivaling stir fry! Thanks for taking the time to leave a review!
So good. The only change I made was adding siracha to the sauce and using the veggies I had on hand-Broccoli, celery and shredded cabbage.
Hey JoJo, that sounds delicious!! We’re so happy to hear you loved the stir fry 🙂
This was great way to use up a lot of veggies from my csa box (I made a lot of veg swaps) ! It took a little bit of time /prep to cut the veggies, but it comes together very easily – I was almost surprised that I put it together! And delicious! I’m not big on rice but it’s satisfying with all the veggies.
I thought this was lovely! This is the first time I’ve really gotten veggies to be tender crisp and a glossy sauce in a stir fry. I am vegetarian and gluten free and this still came out quite nice. I usually have an issue with sauces being too salty and not enough sweet and umami, but this one was opposite-a little more tamari balanced it perfectly!
Hi Rachel! Love hearing your gluten-free substitutions worked well & this is such an easy dish to make completely vegetarian! Thanks so much for sharing!
This sauce has no flavor, try another recipe.
Hi Laura – sorry to hear the recipe wasn’t what you were expecting. The homemade stir fry sauce used in this recipe – while made with just a few simple ingredients – is meant to enhance the stir fry beef & veggies by adding garlicky, umami, & sesame flavor that is quite common with a general Chinese stir fry sauce.
When we tested the recipe, these flavors definitely came through for us. That being said, were you able to source all of the ingredients for the sauce itself or would you like a recommendation for a different type of sauce you could substitute if desired? This Homemade Teriyaki would work great thickened with a simple cornstarch slurry (see recipe notes within the recipe card in the link provided for guidance).
All in all would be happy to help you troubleshoot or make another recommendation – if you’d ever like to try again!
Omg!!!!! Made this tonight and it was spectacular! I used a little more beef (to feed my family of 5) so I doubled the sauce and it was perfect. Used mirin as a sub for the rice wine and I think it worked (haha — I wouldn’t really know!) and adjusted the variety of vegetables based on my kids’ preferences (chose carrots, broccoli, cremini mushrooms, cabbage, and red onion). Will absolutely be making again — and again! Thanks, Jess — and thanks to your mom!
So, so glad you loved your stir fry, Tamara! Mirin is a great sub for the wine, & yes – stir fry veggies are super adaptable based on your family’s preferences. So happy to know this was a hit with the whole family! xx
This looks awesome. I had a question though: I try to avoid sugar as much as possible, so I’m wondering if the brown sugar is for flavor or if it’s “functional” and makes the sauce work. Is there a substitute you’d recommend? Thanks! Love your recipes!
Hi Joanna! The recipe is written exactly like Jess’ Mom makes it – the sauce will still be able to coat the stir fry without the brown sugar included but it definitely adds a touch of caramelly sweetness that’s signature to the dish! Feel free to omit or reduce if you’d like just know it may not taste exactly as described in the post. Hope you give it a try soon!
Joanna, I used sukrin gold and it was awesome!….sukrin gold is very very close to full on brown sugar
Thanks for sharing the suggestion Tina!