Beef Vegetable Stir Fry

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I’m always looking for quick, satisfying, and nutritious weeknight meals that will be appealing not only to me and my husband but also to my almost three year old. There are some days I have meetings with clients outside of my home and those days can sometimes make our evening schedule more challenging. Enter: The Beef Vegetable Stir Fry.

If I make the stir fry sauce ahead of time, I can have this meal ready in 20 minutes. It also reheats well and I’ve made it up a few days before and we reheated it for a flavorful and fast meal. You can even make the sauce up ahead of time and stick in a mason jar in the refrigerator.

Beef Vegetable Stir Fry

Recipe by The Work From Home ChefDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • Stir Fry Ingredients
  • 1 pound beef stir fry meat

  • 3 cups broccoli florets, cut into small pieces

  • 2 cups baby carrots, halved

  • 1/2 cup onions, diced

  • 3-4 Mini Sweet Peppers, cut into strips

  • 2 tablespoons vegetable oil, divided

  • Optional: Diced green onions for garnish

  • Stir Fry Sauce
  • 1/2 cup vegetable broth

  • 1/2 cup soy sauce

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • 2 clove garlic, minced

  • 1 tablespoon honey

  • 1 teaspoon ground ginger

  • 1 tablespoon corn starch

  • Salt and pepper to taste

Directions

  • Stir Fry Sauce
  • Mix vegetable broth, soy sauce, rice vinegar, sesame oil, garlic, honey, ginger, corn starch, salt, and pepper thoroughly in a small bowl or mason jar. Once combined, set aside.
  • Combing the Stir Fry
  • Heat 1 tablespoon vegetable oil over medium-high heat in a stainless steel or nonstick skillet. Once the oil is hot, after a couple minutes, add broccoli, carrots, peppers, and onion.
  • Cook the vegetables for about 3-5 minutes until tender. Once tender, remove from the skillet and set aside.
  • Add the other tablespoon of vegetable oil to the skillet and brown the meat on one side.
  • Once the beef begins to brown and juices are collecting on the bottom of the pan, add the vegetables back in.
  • Next, pour the sauce over the beef and vegetables and stir to coat. Allow the sauce to simmer and thicken, about 3 minutes.
  • Serve the Beef and Vegetable Stir Fry over a bed of rice or quinoa and garnish with green onions.

Notes

  • Feel free to substitute low-sodium vegetable broth and soy sauce to meet your dietary goals.
  • This recipe can easily be used with pork and chicken, and the sauce is also good with vegetables only.
  • Make-ahead the stir-fry sauce to have on hand when you need it. This cuts the preparation time in half!
 

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