Name: Beef Stir-Fry with Vegetables Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
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 so satisfying about a good stir-fry—quick, colorful, and packed with flavor. This Beef Stir-Fry with Vegetables Recipe hits all those marks, delivering tender, juicy beef with crisp veggies in a luscious sauce that’s just the right balance of savory and a hint of sweetness. It’s the kind of meal that makes you feel like you’ve really cooked, even when you’re short on time.

A dark brown bowl filled with a mix of glossy brown sauce-coated beef slices, bright green sugar snap peas, light green bok choy pieces with a soft white center, and small brown mushrooms, with dark green leafy vegetables scattered throughout. Next to the bowl, there is a pair of wooden chopsticks resting on a light brown woven mat with the entire setup placed on a white marbled surface. In the background, slightly blurred, a white bowl with blue floral patterns holds plain white rice, and a small green ceramic cup filled with green tea is also visible. 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 like to think of this beef stir-fry as my secret weapon for busy weeknights. It’s fast without feeling rushed, and the fresh vegetables make the dish light yet filling. Plus, the marinade and sauce combo create layers of flavor that keep everyone coming back for seconds.

Speedy Cooking: The stir-fry cooks in just about 10 minutes, making it ideal when you want a wholesome dinner fast.
Flavorful Sauce: A mix of light and dark soy, oyster sauce, and Shaoxing wine adds depth and a beautiful umami richness.
Perfectly Tender Beef: The baking soda in the marinade keeps the flank steak silky and tender, instead of rubbery.
Flexible Veggie Combo: Using bok choy, mushrooms, and snap peas adds crunch and color, but you can easily switch these out to suit your tastes.

Ingredients & Why They Work

Every ingredient in this Beef Stir-Fry with Vegetables Recipe is chosen to complement each other harmoniously. The flank steak is lean and benefits from strong flavors and a tenderizing marinade while the fresh veggies provide texture and balance. Here’s a little insight on each key ingredient:

Flat lay of fresh flank steak slices with bright green bok choy pieces, a cluster of beige Bunashimeji mushrooms, vibrant sugar snap peas, two whole uncracked brown garlic bulbs, a small pile of minced fresh ginger, a small white ceramic bowl of light amber oyster sauce, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of light soy sauce, a small white ceramic bowl of golden neutral oil, a small white ceramic bowl of pale sesame oil, a small white ceramic bowl of fine white cornstarch powder, a small white ceramic bowl of warm water, and a small white ceramic bowl of Shaoxing wine, each ingredient arranged symmetrically and naturally 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: Thinly sliced for quick cooking, flank steak gets tender with the baking soda marinade—skip that and your beef might get tough.
Cornstarch: Used twice—once in the marinade to seal in juices and once for thickening the sauce to that perfect clingy consistency.
Neutral oil (vegetable, canola, avocado): These oils have high smoke points, essential for stir-frying at high heat without burning.
Bok choy: Crunchy and mild, bok choy wilts just enough to be tender without losing its bright color.
Beech mushrooms (Bunashimeji): Their bite-sized nature and earthy flavor give the stir-fry another texture layer.
Sugar snap peas: Sweet and crisp, they blanch faster than traditional peas and keep their pop after cooking.
Soy sauce (light and dark) and oyster sauce: These three bring a spectrum of salt, sweetness, depth, and umami to the sauce.
Shaoxing wine: Adds authentic aromatic complexity often found in Chinese cooking, but if you don’t have it, a dry sherry works well too.
Ginger and garlic: Classic aromatics that give the stir-fry its fragrant and fresh kick.

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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

I always encourage mixing things up—this recipe is a fantastic canvas for your favorite vegetables or protein swaps. When I’m feeling a bit adventurous, I toss in some sliced bell peppers or shredded carrots for extra color and sweetness.

Variation: Once, I swapped out the flank steak for thinly sliced chicken breast. It worked surprisingly well, especially with a little extra marinade time to keep it juicy.
Vegetarian twist: Use tofu or tempeh in place of beef and add a splash more soy and mushroom sauce for a savory boost.
Heat seekers: Add sliced fresh chili or a drizzle of chili oil during the final stir-fry to give the dish a spicy kick.

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

A dark brown bowl holds a colorful stir-fry with three main layers: at the bottom is a shiny reddish-brown sauce, the middle layer has thin slices of dark brown cooked meat, and the top layer shows bright green snap peas, light green and white bok choy pieces, and light brown mushrooms, all glossy from the sauce. To the top left of the bowl, there is a small white bowl filled with white steamed rice. The bowl and rice sit on a bamboo mat atop a white marbled surface, with a pair of dark wooden chopsticks resting on the mat near the bottom left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinade Magic

Start by mixing the beef with cornstarch, neutral oil, water, and baking soda—all the things that ensure tenderness and a nice coating. I usually set my beef aside for at least 30 minutes, but if you’ve got time, letting it marinate overnight in the fridge is like giving it a flavor hug.

Step 2: Prep Your Veggies

While the beef marinates, get your vegetables ready. Cut your bok choy into bite-size pieces, trim your mushrooms, and wash your snap peas. Having all your ingredients prepped and to hand is the key to your stir-fry success—once that wok’s hot, things move fast!

Step 3: Mix the Sauce

Whisk together warm water (or stock), sesame oil, light and dark soy sauce, oyster sauce, and a pinch of sugar. This sauce brings a rich, balanced flavor that ties the whole dish together.

Step 4: Sear the Beef

Heat your wok on high until it just starts to smoke, then spread about two tablespoons of oil around the edges. Add the beef in an even layer and sear for about 30 seconds on each side until it’s around 80% cooked. This fast searing locks in those juices. Then remove it from the wok and set aside.

Step 5: Stir-Fry the Aromatics & Veggies

Turn the heat back up to high and add your remaining tablespoon of oil to the hot wok. Toss in the ginger, cooking for about 10 seconds, followed by minced garlic for just 5 more seconds to avoid burning. Next up, mushrooms go in for a quick 15-second stir to get some char. Add the Shaoxing wine—this little splash adds amazing flavor! Finally, toss in the snap peas and bok choy, stir-frying for about 20 seconds until the bok choy just starts to wilt.

Step 6: Bring It All Together

Pour in the sauce mixture and return the beef to the wok. Gently gather everything to the center. Once the sauce begins bubbling, swirl your spatula so the beef and veggies hit the hot sides of the wok—this intense heat is what gives stir-fry its awesome texture and flavor. Quickly pour in your cornstarch slurry while stirring to thicken the sauce. Keep everything moving for about 20 seconds until the sauce clings beautifully and there’s no pooling left.

And just like that—dinner’s ready!

Top Tip

From my experience, timing and high heat are your best friends for a tasty stir-fry. Here are some tips that make mealtime go smoothly every time:

Thin, Even Slices: Cutting the beef thin and uniformly ensures it cooks quickly and evenly, preventing tough bites.
Prep Before Heating: Have all your ingredients chopped and your sauce ready before turning on the stove; stir-fry is a fast process.
High Heat & Quick Movements: Keeping the wok hot and tossing frequently prevents steaming and keeps veggies crunchy.
Avoid Overcrowding: If you add too much beef or veggies at once, the temperature drops, and you get soggy stir-fry instead of that signature crisp.

How to Serve Beef Stir-Fry with Vegetables Recipe

Garnishes

I’m a fan of freshly chopped scallions and a sprinkle of toasted sesame seeds on top—it adds a pop of color and a lovely nutty crunch that complements the sauce perfectly. If you like heat, a drizzle of chili oil or some sliced fresh chilies brightens the dish.

Side Dishes

Served over steamed jasmine rice or garlic fried rice, this stir-fry really shines. Sometimes I put it over noodles for a twist, or alongside a simple Asian cucumber salad for something fresh and cooling.

Creative Ways to Present

For celebratory dinners, I’ve served this stir-fry family-style in a large colorful platter with lime wedges on the side. Another fun idea is stuffing the stir-fry into lettuce cups—great for a light, hands-on meal that’s as much fun to eat as it is tasty.

Make Ahead and Storage

Storing Leftovers

After cooking, I usually let the stir-fry cool for about 20 minutes before transferring leftovers into an airtight container. This keeps everything fresh in the fridge for up to 3 days. Be sure not to stack too much in one container to avoid sogginess.

Freezing

I don’t usually freeze this dish because the vegetables lose their crispness with thawing. But if you want to, freeze the beef and sauce separately from the veggies—then reheat quickly in a hot pan and add fresh snap peas or bok choy when reheating.

Reheating

The best way to reheat is on the stovetop over medium-high heat, stirring frequently. This helps recreate that freshly cooked texture better than the microwave, which can sometimes make the veggies limp.

Frequently Asked Questions:

Can I use other cuts of beef for this stir-fry?

Flank steak works great due to its flavor and texture, but you can also use skirt steak or sirloin. Just be sure to slice it very thinly against the grain for tenderness. Avoid tougher cuts unless you plan to marinate longer or cook differently.

How do I keep my vegetables crunchy in the stir-fry?

To keep vegetables crisp, cook them quickly over high heat and avoid overcrowding your wok. Make sure your pan is properly preheated, and add vegetables in stages according to their cooking time—denser veggies first, and delicate ones like bok choy last.

What if I don’t have Shaoxing wine?

No worries! Shaoxing wine adds authentic flavor, but you can substitute dry sherry or a splash of rice vinegar mixed with a little sugar. It’s best to avoid skipping it altogether, as it contributes to the depth of the sauce.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tamari in place of soy sauce and make sure your oyster sauce is gluten-free or substitute it with a gluten-free mushroom sauce. The rest of the ingredients are naturally gluten-free.

Final Thoughts

This Beef Stir-Fry with Vegetables Recipe is one of those dishes that’s always a win in my kitchen. It’s straightforward, satisfying, and endlessly adaptable. I love sharing it because it proves that incredible food doesn’t have to be complicated or time-consuming. Give it a try—you’ll find yourself coming back to it again and again, just like I do.