Beef with Mixed Vegetable Stir Fry Recipe
A quick and delicious Beef with Mixed Vegetable Stir Fry featuring tender marinated flank steak and a flavorful soy-based sauce, combined with an assortment of blanched vegetables for a healthy and satisfying meal. Perfect for a weekday dinner ready in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Beef Marinade
- 1 pound beef flank steak, thinly sliced (between ⅛ and ¼ inch thick)
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon oil (any neutral oil)
Sauce
- ¾ cup water
- 2½ tablespoons regular soy sauce
- 1½ tablespoon granulated sugar
- 1 teaspoon chicken bouillon powder (optional)
- ¼ teaspoon dark soy sauce (optional for color)
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
Vegetables and Aromatics
- 1 pound mixed vegetables of your choice (e.g., broccoli, carrots, snow peas)
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 tablespoon ginger, peeled and minced (about 1 inch knob)
- Oil as needed for cooking (neutral oil)
Instructions
- Marinate the beef: In a mixing bowl, combine the thinly sliced beef, water, Shaoxing rice wine, salt, and baking soda. Mix until the beef has absorbed most of the liquid.
- Add cornstarch and oil to marinade: Add the cornstarch to the beef mixture and mix until evenly coated. Finish the marinade by adding the oil and mixing well. Set aside for 10 to 15 minutes or refrigerate overnight for deeper flavor.
- Prepare the sauce: In a bowl, combine water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and toasted sesame oil. Whisk thoroughly until smooth and no lumps remain; set aside.
- Blanch the vegetables: Bring a pot of water to a boil. Add vegetables according to their firmness, cooking until just tender. Drain well and set aside. For example, cook broccoli and carrots longer, adding tender vegetables like snow peas last.
- Cook the beef: Heat a wok or sauté pan over medium-high heat and add enough oil to coat the bottom. When hot, add marinated beef in batches, cooking until fully cooked through and separated. Optionally sear until golden brown. Remove beef and set aside.
- Stir-fry aromatics: Reduce heat to medium, keeping about 2 tablespoons of oil in the pan. Add minced garlic and ginger, stir-frying until fragrant, about 15-30 seconds.
- Cook the sauce: Mix the prepared stir-fry sauce and pour into the pan with aromatics. Heat until simmering and the sauce thickens into a glossy consistency, stirring frequently to avoid scorching. Adjust heat as needed.
- Combine beef and vegetables: Lower heat to low and add cooked beef to the sauce, mixing well to coat. Then add blanched vegetables, tossing until evenly coated with the sauce.
- Serve: Enjoy the stir fry hot, served over steamed rice or lo mein noodles for a complete meal.
Notes
- Marinating the beef overnight enhances tenderness and flavor, but 10-15 minutes is sufficient for a quick meal.
- Adjust the type of mixed vegetables to your preference and cook times accordingly when blanching.
- If you prefer a thicker sauce, increase cornstarch slightly but whisk well to avoid lumps.
- Using Shaoxing rice wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Optionally, sear the beef for additional flavor and color before combining with sauce and vegetables.
- This recipe works great for meal prep as the stir fry can be refrigerated and reheated quickly.
Keywords: beef stir fry, mixed vegetable stir fry, Chinese stir fry, quick beef recipe, weekday dinner, soy sauce beef, healthy stir fry