Easy Beef and Vegetable Stir-Fry Recipe
Stir-fry is easy to make once you learn the basics. Start with this easy Beef and Vegetable stir-fry recipe and you’ll gain confidence quickly.
Making stir-fry is something I think every cook should know how to do. Why?
- Easy — If you know the basics, making stir-fry is a quick and easy meal.
- Healthy — Lean protein + tons of veggies + rice = balanced and healthy meal. Choose brown rice if you can resist the sweet fragrance of jasmine rice. I can’t.
- Versatile — you can use up any veggies in your fridge with any kind of meat you have on hand.
Once you know the basic formula, it is so easy to throw together a quick stir-fry. Ready for it?
Protein + Vegetables + Sauce + Crunch (optional) + Something to serve it over = Stir-fry recipe for success!
Here are some great options for proteins:
- Beef — use a lean cut such as flank steak. Cut against the grain.
- Chicken – ground or thinly sliced
- Pork – ground or thinly sliced
In terms of vegetables, the possibilities really are endless:
- onions (yellow, red, green onions, leeks)
- snap peas
- bean sprouts
Sauce. This is where a little knowledge comes in. Or you can just google for a great recipe! This recipe has a very simple sauce with beef broth, soy sauce and red pepper flakes. A little cornstarch is key to help things thicken up so that the sauce really coats everything. You could also buy your favorite premade sauce from the store if you are a beginner or in a hurry. If you like sweet and sour sauce you can easily get that at the store. I prefer homemade mostly because we watch our sodium intake closely. Other great flavors to throw in either in the sauce or with the vegetables are grated ginger or minced garlic.
“Crunch.” In the formula, I mentioned that this is optional but I highly recommend something for a variety in texture. Some of my favorites are:
- chow mein noodles
- water chestnuts
- bamboo shoots
Easy as pie. Errr…easy as stir-fry? ‘Cause pie is hard to make. Easy to eat though.
A couple additional tips to make your stir-fry recipe successful:
- Have your pan super hot!
- Cook items with similar cooking times together (for example, in this recipe, I started with the carrots and onions and added the broccoli, beef, and peas later.)
- Make sure everything is cut up and prepped and ready to go before you turn your pan on. Stir-fry moves quickly so you’ll want to have everything ready to go. That includes your sauce.
Like I said — this is a simple recipe that could easily be customized based on what is in your fridge or what you prefer to eat in your stir-fry. I used beef, broccoli, carrots, red onions and the simple sauce that I mentioned earlier. I served it up with jasmine rice (I could live on that stuff) and topped it with some sliced green onions to add freshness.
Anolon sent me something off my wish list — a stir fry pan from their Nouvelle Copper line — and it made this recipe a breeze. Any deep, large skillet/frying pan will work for stir-fry but if it has high sides like this one or this one from Anolon, it’s sure to be a lot less messy. Now I just need to make room for the pan in my overflowing kitchen. One of my old pans is going to have to find a new home so I can find a place for my new Anolon stir-fry pan….
Yield: 4 servings Prep Time: 15 minutes Cook Time: 6 minutes Total Time: 21 minutes Stir-fry is easy to make once you learn the basics. Start with this easy Beef and Vegetable stir-fry recipe and you'll gain confidence quickly. adapted generously from Cooking Light's Way To Cook
Easy Beef and Vegetable Stir-Fry Recipe
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Stir-fry is easy to make once you learn the basics. Start with this easy Beef and Vegetable stir-fry recipe and you'll gain confidence quickly.
adapted generously from Cooking Light's Way To Cook
Verdict: Loved this recipe. We will be having this again for sure.
Husband’s take: Ben and the kids all loved this meal.
Changes I would make: None are necessary but the beauty of stir-fry is that it can be different every time!
Difficulty: Follow the tips above and you’ll be fine!
Follow the links below to find out what everyone else made in their shiny new Anolon pans!
The Law Student’s Wife – Spicy Braised Green Beans with Feta
Climbing Grier Mountain – Tex-Mex Risotto with Chorizo and Red Peppers
Dessert for Two – Skillet Spanakopita
Cooking with Books – Orange Ginger Shrimp Stir Fry
Bakeaholic Mama – General Tso Cauliflower
Nutmeg Nanny – Spicy Penne alla Vodka
Garnish with Lemon – Spicy Sweet Chicken Stir-Fry
Lemons for Lulu – Orange Glazed Pork Chops
Disclaimer: Anolon sent me a pan to try out and use for the creation of this recipe. I was not compensated to write this post. Post contains an affiliate link to a cookbook on Amazon. Thanks for supporting Rachel Cooks.