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Beef Stir Fry with Vegetables

Quick, bold, and healthy — this Beef Stir Fry with Vegetables is loaded with juicy steak, crisp veggies, and a homemade stir fry sauce.
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Prep Time:15 minutes
Cook Time:15 minutes
Cuisine: Asian-American
Keyword: Beef Stir Fry with Vegetables, Healthy Meat And Veggies Meals, Peppered Beef Stir Fry, Stir Fry Easy Recipe
Servings: 4 Servings

Ingredients

Main:

  • - 1 lb steak sirloin, skirt, or flank, thinly sliced
  • - ½ tsp kosher salt
  • - ½ tsp ground pepper
  • - 2 tbsp olive oil divided
  • - 2 cloves garlic minced
  • - 2 medium carrots thinly sliced
  • - ½ lb asparagus trimmed and chopped
  • - 1 red bell pepper thinly sliced
  • - 1 yellow bell pepper thinly sliced
  • - 6 oz snow peas
  • - 2 tbsp sesame seeds

Stir Fry Sauce:

  • - ¼ cup soy sauce or coconut aminos/tamari
  • - 2 tbsp rice vinegar
  • - 2 tbsp fresh orange juice
  • - 2 tbsp honey
  • - 1 tbsp cornstarch or arrowroot powder
  • - 2 tsp sesame oil

Instructions

  • Optional: Freeze steak 20–30 minutes to firm for easier slicing. Slice into thin strips.
  • Prep all vegetables and whisk stir fry sauce ingredients until combined. Set aside.
  • Heat 1 tbsp olive oil in a large skillet or wok over high heat. Add steak, season with salt and pepper, and sear 3–4 minutes. Remove from pan.
  • Add remaining oil. Stir fry carrots and asparagus 3 minutes. Add bell peppers and snow peas; stir fry 3 minutes more. Add garlic and cook 1 minute.
  • Return steak to skillet. Add stir fry sauce (re-whisked). Cook, stirring often, for 3 minutes until sauce thickens.
  • Garnish with sesame seeds and serve over jasmine rice, cauliflower rice, or noodles.

Notes

- Freeze steak slightly for easier slicing.
- Use a large skillet or wok to avoid overcrowding.
- Stir fry vegetables in stages for best texture.
- Customize with broccoli, mushrooms, baby corn, or ginger for a zesty twist.
- Store leftovers in the fridge up to 4 days.