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Heavy-on-the-Veggies Beef and Vegetable Stir Fry Recipe

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4.1 from 69 reviews

This Heavy-on-the-Veggies Beef and Vegetable Stir Fry is a vibrant, healthy take on classic takeout that you can easily make at home. Tender top sirloin steak is marinated and quickly seared, then combined with a colorful mix of crunchy vegetables and a flavorful homemade stir fry sauce. It’s a quick, satisfying, and adaptable meal perfect for busy weeknights, served best over steamed rice or your preferred grain. The recipe invites customization with various vegetable swaps and offers a delicious balance of protein and veggies in every bite.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Beef and Marinade

  • 12 ounces top sirloin, trimmed of excess fat and thinly sliced against the grain
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry as a substitute)
  • ¼ teaspoon white pepper

Vegetables

  • 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)

Oils and Seasonings

  • 4 teaspoons grapeseed oil or other high smoke point vegetable oil, divided
  • Kosher salt and white pepper, to season

Stir Fry Sauce

  • ¾ cup beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon dark brown sugar (can substitute regular brown sugar)
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil, divided
  • 2 cloves garlic, finely chopped or grated

For Serving (Optional)

  • Cooked white rice or grain of choice
  • Thinly sliced green onions
  • Toasted sesame seeds

Instructions

  1. Marinate the beef: In a medium bowl, combine the thinly sliced top sirloin, cornstarch, soy sauce, Shaoxing wine, and white pepper. Stir thoroughly to coat the beef evenly. Set aside at room temperature while preparing the vegetables to allow the flavors to infuse and tenderize the meat.
  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 1 teaspoon of sesame oil until smooth. Transfer the remaining 1 teaspoon of sesame oil to a small saucepan and heat over medium-high. Add the finely chopped garlic and cook for 30 seconds to 1 minute until fragrant and lightly browned. Stir the beef stock mixture into the saucepan and cook, stirring occasionally, until the sauce thickens, approximately 4-5 minutes. Remove from heat and set aside.
  3. Stir fry the vegetables: Heat 1 teaspoon of grapeseed oil in a wok or large skillet over medium-high heat until shimmering. Add the carrots and broccoli, lightly season with a pinch of salt, and stir frequently for 3-4 minutes until they are bright in color and slightly tender. Remove and set aside on a large plate or bowl. Add another teaspoon of oil to the pan, then add the sliced red onion, red bell pepper, mushrooms, napa cabbage, and snow peas with a pinch of salt. Cook for about 3 minutes, stirring often until the vegetables soften slightly. Transfer to the plate with the other vegetables.
  4. Sear the beef and finish the stir fry: Add the remaining 2 teaspoons of oil to the wok or skillet and reduce heat to medium. Once hot and shimmering, add the marinated beef in a single layer. Shake the pan gently to separate the slices and cook until browned, stirring and tossing occasionally for even cooking. Pour the prepared stir fry sauce over the beef while stirring. Return the cooked vegetables to the skillet and continue to cook for an additional 1-2 minutes, tossing frequently, until everything is well coated and heated through. Remove from heat.
  5. Serve: Immediately spoon the beef and vegetable stir fry over cooked white rice or your grain of choice. Garnish with thinly sliced green onions and toasted sesame seeds as desired. Enjoy your flavorful, wholesome homemade stir fry!

Notes

  • For best texture, slice the beef thinly against the grain to tenderize the meat.
  • If Shaoxing wine is unavailable, dry sherry or a mild dry white wine can be used as a substitute.
  • Feel free to swap vegetables based on seasonality or preference—snap peas, baby corn, bok choy, or zucchini all work well.
  • If you prefer a spicier kick, add chili flakes or freshly chopped chili to the garlic sauté step.
  • Use high smoke point oils like grapeseed, peanut, or avocado oil for best stir fry results.
  • Serving with steamed brown rice or cauliflower rice provides a healthier alternative to white rice.
  • Marinate the beef no longer than 30 minutes to keep it tender and avoid becoming mushy.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/heavy-on-the-veggies-beef-and-vegetable-stir-fry-recipe/