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Beef Stir Fry with Vegetables

A quick and reliable weeknight dinner featuring tender beef and colorful vegetables, all tossed in a savory sauce. Perfect for busy families seeking comfort food that pleases adults and kids alike.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the beef
  • 1 lb beef (sliced thinly) Thin slices cook fast and soak up the sauce quickly.
  • 1 tablespoon cornstarch Helps the beef get a light coating and creates a silky finish in the sauce.
  • 3 tablespoons soy sauce The backbone of the savory flavor.
  • 2 tablespoons cooking oil A neutral oil with a high smoke point.
For the vegetables
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas) Provides color, crunch, and sweetness.
  • 1 teaspoon garlic (minced) Gives the stir-fry character.
  • 1 teaspoon ginger (minced) Aromatic that adds flavor.
  • 2 tablespoons oyster sauce (optional) Adds depth and richness.
  • Salt and pepper to taste Adjust lightly, as soy provides a lot of salt.
For serving
  • Cooked rice or noodles Pairs best under the stir-fry.

Method
 

Preparation
  1. In a bowl, mix the sliced beef with cornstarch, soy sauce, and a pinch of salt. Let it marinate for about 15 minutes.
  2. Chop the vegetables and mince the garlic and ginger for easy access during cooking.
Cooking
  1. Heat cooking oil in a large skillet or wok over medium-high heat.
  2. Add the marinated beef and stir-fry until browned and cooked through, about 3-4 minutes. Remove from skillet and set aside.
  3. In the same skillet, add the minced garlic and ginger, sauté briefly until aromatic.
  4. Add the mixed vegetables and stir-fry for 3-5 minutes or until they are tender-crisp.
  5. Return the beef to the skillet, add oyster sauce, and stir everything together until combined.
Serving
  1. Serve hot with cooked rice or noodles.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture. Feel free to swap the beef for chicken or tofu if desired.