Beef with Mixed Vegetable Stir Fry Recipe

If you’re craving a delicious, colorful, and satisfyingly hearty meal, this Beef with Mixed Vegetable Stir Fry Recipe is your new best friend in the kitchen. Packed with tender, marinated beef and vibrant vegetables all coated in a luscious, flavorful sauce, it’s a perfect blend of textures and tastes that come together in just about 25 minutes. Whether you’re whipping up a weeknight dinner or impressing friends with a homemade Asian-inspired dish, this recipe delivers every single time.

Ingredients You’ll Need

The magic of this Beef with Mixed Vegetable Stir Fry Recipe comes from its straightforward yet thoughtfully chosen ingredients. Each element adds something special—whether it’s the richness of the marinated beef, the splash of Shaoxing wine, or the fresh crunch from your mix of vegetables, every item plays an essential role.

• Beef flank steak (1 pound, thinly sliced): Choosing flank steak ensures tender, flavorful beef when sliced thinly against the grain.
• Water (3 tablespoons + ¾ cup): Used in both marinating the beef and preparing the sauce for a smooth texture.
• Shaoxing rice wine (1 tablespoon): Adds a subtle savory depth and authentic flair to the marinade.
• Salt (¼ teaspoon): Enhances and balances all the savory flavors perfectly.
• Baking soda (¼ teaspoon): Tenderizes the beef gently for a melt-in-your-mouth bite.
• Cornstarch (3 tablespoons total): Vital for coating the beef and thickening the stir fry sauce to glossy perfection.
• Neutral oil (about 1 tablespoon plus extra for stir-frying): Needed to cook the beef and veggies without overpowering their flavors.
• Soy sauce (2½ tablespoons regular + optional ¼ teaspoon dark): The salty backbone of the sauce, with dark soy adding an inviting color boost.
• Granulated sugar (1½ tablespoons): Balances the saltiness with a touch of sweetness, making the sauce irresistible.
• Chicken bouillon powder (1 teaspoon, optional): Adds an umami punch if you want to enhance the richness.
• Toasted sesame oil (1 teaspoon): Brings a fragrant, nutty hit to finish the sauce beautifully.
• Mixed vegetables (1 pound): Your favorite crunchy, colorful veggies—think broccoli, carrots, snow peas, bell peppers—to keep this dish fresh and lively.
• Garlic (1 tablespoon minced): Injects aromatic warmth and depth.
• Ginger (1 tablespoon peeled and minced): Adds a subtle zing that perfectly complements the garlic and beef.

How to Make Beef with Mixed Vegetable Stir Fry Recipe

Step 1: Marinate the Beef

Start by combining the thinly sliced flank steak with water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. This marination not only infuses the beef with flavor but also tenderizes it beautifully, making each bite silky and soft. Let it soak in these flavors for at least 10 to 15 minutes; if you can plan ahead, allowing it to marinate overnight in the fridge will yield incredible results.

Step 2: Coat the Beef with Cornstarch and Oil

Once the beef has absorbed the marinade, sprinkle the cornstarch over it and mix until every piece is evenly coated. Adding a tablespoon of oil at this stage helps create a protective layer on the beef while cooking, ensuring it sears nicely and maintains juiciness.

Step 3: Prepare the Stir Fry Sauce

In a separate bowl, whisk together all the sauce ingredients—water, soy sauces, sugar, chicken bouillon powder if using, cornstarch, and toasted sesame oil. Take your time to mix until the cornstarch dissolves completely. This sauce is your secret weapon to getting that thick, shiny coating that clings to the beef and veggies.

Step 4: Blanch the Vegetables

Bring a large pot of water to boil and add your mixed veggies according to their sturdiness—hardier ones like broccoli and carrots can go in first, while delicate items such as snow peas should be added in the last few seconds. Blanching gives the vegetables the perfect tender-crisp texture and vibrant color.

Step 5: Cook the Beef

Heat a wok or sauté pan over medium-high heat and add enough neutral oil to coat the bottom. Once hot, cook the marinated beef in batches, spreading it out so each piece touches the surface evenly. The beef only needs to cook through; if you like, give each side a quick sear for a little extra golden color.

Step 6: Sauté Aromatics

Lower the heat to medium, keep about two tablespoons of oil in the pan, and add the minced garlic and ginger. Stir fry for about 15 to 30 seconds until they release their tantalizing fragrance—this quick step layers in the dish’s bold aroma.

Step 7: Add the Sauce

Give the stir fry sauce another mix and pour it into the pan. Let it simmer gently while stirring frequently to prevent burning and to help the cornstarch thicken the sauce evenly. Watch as it turns glossy and luscious—this is when you know you’re on the right track.

Step 8: Combine Everything

Turn the heat to low and add the cooked beef back into the pan, tossing it thoroughly in the sauce. Finally, fold in the blanched vegetables and mix gently until everything is coated in that glossy, savory sauce. At this point, the dish is ready to bring to your table.

How to Serve Beef with Mixed Vegetable Stir Fry Recipe

Garnishes

Sprinkle freshly chopped green onions or toasted sesame seeds over the dish for added crunch and a pop of color. A few chili flakes or a drizzle of chili oil can also amp up the heat if you like a bit of spice.

Side Dishes

This stir fry shines best served with a steaming bowl of jasmine or brown rice to soak up every bit of the sauce. Alternatively, toss it with lo mein noodles for a comforting, all-in-one meal that’s simple and satisfying.

Creative Ways to Present

Want to impress your guests? Serve the stir fry in individual lettuce cups for a fun, light presentation, or lay it out family-style on a large platter surrounded by lime wedges and fresh herbs for a vibrant sharing experience.

Make Ahead and Storage

Storing Leftovers

After your meal, pack any leftovers into an airtight container and refrigerate. They’ll keep well for 2 to 3 days without sacrificing much flavor or texture, making them perfect for quick lunches.

Freezing

While freezing stir fry can affect the texture of fresh vegetables, you can still freeze the cooked beef and sauce separately for up to 1 month. Thaw overnight in the fridge before reheating and adding freshly cooked vegetables for the best results.

Reheating

Reheat gently in a pan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. Stir frequently until warmed through to prevent drying out or burning.

FAQs

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

Absolutely! While flank steak is ideal due to its tenderness and flavor, sirloin or skirt steak can also work well as long as they are sliced thinly against the grain.

What types of vegetables are best in this recipe?

Feel free to get creative! Crunchy vegetables like bell peppers, broccoli, carrots, snap peas, and mushrooms all bring great texture and flavor to the dish.

Is Shaoxing rice wine necessary?

Shaoxing rice wine adds authentic flavor, but if you don’t have it, you can substitute dry sherry or even a splash of white wine for similar results.

Can I make this stir fry vegetarian?

Yes! Replace beef with firm tofu or tempeh, and use vegetable broth instead of chicken bouillon powder to keep it completely vegetarian without losing any delicious flavor.

How do I prevent the beef from becoming tough?

Marinating the beef with baking soda tenderizes it wonderfully, and cooking it quickly over high heat ensures it stays juicy and tender rather than chewy.

Final Thoughts

This Beef with Mixed Vegetable Stir Fry Recipe is truly a go-to for anyone who loves a fuss-free meal that delivers maximum flavor and nutrition. The combination of tender beef, crisp vegetables, and that perfectly balanced sauce creates a dish that’s as wholesome as it is delicious. Give it a try tonight—you’ll wonder how you ever lived without it!

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