If you’re craving a dish that bursts with vibrant colors, textures, and flavors, the Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe is an absolute game-changer. This dish brilliantly balances tender, juicy beef with a dazzling variety of fresh vegetables, all brought to life by a rich, savory sauce that you can whip up in minutes. Whether you’re aiming for a quick weeknight dinner or just want to enjoy a nutritious and satisfying meal, this recipe delivers that homemade, restaurant-quality satisfaction with every bite.

Ingredients You’ll Need

A light pink cutting board on a white marbled surface holds three separate piles of fresh cut vegetables: thin orange carrot sticks on the right, sliced brown mushrooms with white sides in the middle, and chopped pale yellow and white cabbage pieces on the left. A large silver knife with a white handle and three black dots rests diagonally on the cutting board near the carrot sticks. Around the cutting board, whole mushrooms are on the top left, a sliced half of purple onion and broccoli sprigs are at the top right, two whole carrots are near the bottom right with orange carrot peelings curling nearby, and white bowls with sliced red bell peppers and more purple onions are partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

For a stir fry that stands out, the ingredients must be both simple and impactful. Each component plays a vital role in creating the ideal harmony of flavor, crunch, and aromatic appeal you crave in this Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe.

12 ounces top sirloin, thinly sliced: Choose a lean cut for tender, flavorful beef that cooks quickly and stays juicy.
1 tablespoon cornstarch: Helps tenderize the beef and creates a smooth coating for the sauce to cling to.
1 tablespoon soy sauce: Adds umami depth and a touch of saltiness to the marinade and sauce.
1 tablespoon Shaoxing wine: Brings authentic aromatic complexity—substitute dry sherry if needed.
¼ teaspoon white pepper: Adds gentle heat without overwhelming the other flavors.
½ small head broccoli: Small florets deliver vibrant green color and satisfying crunch.
1 large carrot: Thin strips bring sweetness and a pleasing snap.
1 small red onion: Thinly sliced for subtle sharpness and layers of texture.
½ large red bell pepper: Chopped for a pop of color and juicy sweetness.
3–4 mushrooms (button or cremini): Thin slices contribute earthiness and meaty texture.
½ small napa cabbage: Adds a gentle crunch and mild flavor that blends beautifully.
Handful of snow peas: Sweet, crisp bites that brighten the stir fry.
4 teaspoons grapeseed oil: High smoke-point oil perfect for intense stir-frying heat.
Kosher salt and white pepper: For seasoning that enhances natural flavors without overpowering.
For serving: Cooked white rice or grain of choice, sliced green onions, toasted sesame seeds.
For the stir fry sauce:
- ¾ cup beef stock: Builds the rich, silky base of the sauce.
- 1 tablespoon cornstarch: Thickens the sauce to the perfect consistency.
- 1 tablespoon dark brown sugar: Balances savory elements with a touch of caramel sweetness.
- 2 tablespoons oyster sauce: Adds deep umami richness.
- 1 tablespoon soy sauce: Enhances savory depth.
- 2 teaspoons sesame oil, divided: One for the sauce, one to toast garlic for fragrant warmth.
- 2 cloves garlic: Finely chopped or grated for a fragrant punch.

How to Make Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe

Step 1: Marinate the Beef

Start by mixing the thinly sliced top sirloin with cornstarch, soy sauce, Shaoxing wine, and white pepper in a medium bowl. This simple marinade tenderizes the beef while layering savory flavors that will shine throughout the dish. Letting it rest at room temperature while you prep the vegetables allows the flavors to soak in and keeps cooking times perfectly timed.

Step 2: Prepare the Stir Fry Sauce

In a small bowl or jar, whisk together beef stock, cornstarch, dark brown sugar, oyster sauce, soy sauce, and one teaspoon of sesame oil. In a saucepan over medium-high heat, warm the remaining teaspoon of sesame oil and sauté the garlic until golden and fragrant—this elevates the aroma and taste of your sauce. Pour in the sauce mixture, simmering until thickened, about 4 to 5 minutes. This sauce is the heart of the Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe, tying every element deliciously together.

Step 3: Stir Fry the Vegetables

Heat one teaspoon of grapeseed oil in a wok or large skillet over medium-high heat. Add the carrots and broccoli, seasoning lightly, and stir fry until their colors pop and they soften just a touch, around 3 to 4 minutes. Transfer these to a large plate. Repeat with another teaspoon of oil for the red onion, bell pepper, mushrooms, napa cabbage, and snow peas, cooking for about 3 more minutes until tender-crisp. The secret to this recipe’s vibrant texture lies in this two-part vegetable stir fry, ensuring each veggie retains its unique character.

Step 4: Sear the Beef and Combine

Add the remaining two teaspoons of oil to the pan and reduce heat to medium. Sear the marinated beef evenly, shaking the pan to separate slices for a perfect caramelized exterior. Once browned, pour in the prepared stir fry sauce and toss in all the cooked vegetables. Stir together for 1 to 2 minutes until everything is coated and heated through. This final step creates the magic blend of textures and flavors that defines the Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe.

How to Serve Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe

The image shows a black frying pan filled with colorful stir-fry. The dish has several layers including bright green snap peas and broccoli florets scattered on top, thin orange carrot sticks, red bell pepper strips, and chopped white onions with some slightly browned edges. There are also small pieces of cooked brown meat and light brown mushrooms mixed evenly throughout. Everything is coated in a glossy, dark sauce that adds shine to the vegetables and meat. The pan is placed on a white marbled surface, highlighting the vibrant colors of the stir-fry. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle thinly sliced green onions and toasted sesame seeds on top before serving to add bursts of fresh, nutty flavor plus a delightful crunch. These small touches elevate the dish’s presentation and flavor, making every bite even more exciting.

Side Dishes

This stir fry pairs beautifully with simple steamed white rice or your favorite grain like quinoa or brown rice. The grains soak up the luscious stir fry sauce and provide a satisfying base for the protein and veggies.

Creative Ways to Present

For a fun twist, serve the stir fry in warm lettuce cups for a light and fresh experience or pile it onto whole grain noodles for a hearty twist. You can even use colorful serving bowls to highlight the vibrant vegetables, making mealtime feel festive and special.

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Vegetable Stir Fry keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a perfect next-day lunch or dinner option.

Freezing

If you want to freeze this dish, separate the beef and veggies from the rice, then store them in freezer-safe containers. The stir fry itself can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently in a skillet over medium heat to keep the vegetables crisp and beef tender. If using a microwave, cover loosely and heat in short intervals to avoid overcooking. Adding a splash of water or beef stock while reheating can help maintain moisture.

FAQs

Can I use a different cut of beef?

Absolutely! While top sirloin is ideal for tenderness and quick cooking, flank steak or ribeye thinly sliced work great, too. Just ensure you slice against the grain for the best texture.

What if I don’t have Shaoxing wine?

No worries! Dry sherry is a great substitute, or you can use a splash of mirin or even omit it if needed, though the flavor depth will be slightly different.

Can I make this recipe vegetarian?

Definitely! Swap the beef for firm tofu or tempeh and use vegetable broth instead of beef stock. You can also add extra mushrooms for a meaty texture.

How do I keep vegetables crisp but cooked?

The key is stir frying in batches and not overcooking. Cook harder vegetables like carrots and broccoli first, then add more delicate ones later. High heat and short cooking time preserve color and crunch.

What are good alternative vegetables to use?

Feel free to use snap peas, baby corn, zucchini, bok choy, or bean sprouts depending on your preference or what’s in season. This recipe is wonderfully flexible!

Final Thoughts

This Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe is a go-to for anyone craving a wholesome, flavorful meal that feels both nourishing and indulgent. It’s quick enough for weeknights yet impressive enough to serve guests. I can’t wait for you to try it and make it your own—get ready to fall in love with stir fry all over again!