Why You’ll Love This Recipe

It comes together fast — from prep to table in around 20–30 minutes.
Tender beef and crisp vegetables give a great textural contrast.
The homemade sauce delivers restaurant‑style flavor without take‑out.
Extremely flexible: you can swap in different veggies or adjust the sauce to your taste.
One‑pan cooking keeps things simple and cleanup light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
About 1 lb (≈450 g) beef (such as flank steak or top sirloin), thinly sliced against the grain
2 tablespoons vegetable oil (or other high-smoke-point oil)
1 red bell pepper, thinly sliced
1 cup sugar snap peas (or snow peas)
1½ cups shredded carrots (or matchstick carrots)
2 garlic cloves, minced
1 teaspoon fresh grated ginger

For the sauce:
¼ cup low-sodium soy sauce
¼ cup hoisin sauce
⅔ cup beef broth
2 teaspoons cornstarch (for thickening)
Optional: red pepper flakes for a little heat

Rice or noodles, for serving

Directions

Prepare and slice all your ingredients in advance — stir‑frying happens quickly, so you’ll want everything ready.
In a bowl, whisk together the soy sauce, hoisin sauce, beef broth, garlic, and cornstarch. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high to high heat. Once hot, add the beef in a single layer and stir‑fry until browned on all sides, about 2 minutes. Remove beef from the pan and set aside.
Add the remaining oil to the pan. Add bell pepper, snap peas, and carrots, and stir‑fry for 2–3 minutes until crisp-tender.
Return the beef to the pan. Pour in the sauce mixture. Bring to a simmer, stirring occasionally, until the sauce thickens and coats the beef and veggies, about 1–2 minutes.
Serve immediately over steamed rice or cooked noodles. Garnish with sesame seeds or chopped green onion if desired.

Servings and timing

Servings: approximately 4
Prep time: 10–15 minutes
Cook time: 10–15 minutes
Total time: 20–30 minutes

Variations

Change protein: Use chicken, pork, shrimp, or tofu instead of beef.
Swap vegetables: Try broccoli, zucchini, mushrooms, bok choy, or baby corn.
Adjust the sauce: Add more red pepper flakes or sriracha for heat, or a dash of honey or brown sugar for sweetness.
Use noodles: Replace the rice with cooked noodles for a beef‑and‑noodle stir-fry.
Gluten‑free: Use tamari instead of soy sauce and check your hoisin sauce label.
Lighter version: Use leaner beef cuts, reduce oil, and increase the veggie content.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce.
You can microwave leftovers, but the texture of the vegetables may soften.
Freezing is not ideal, as vegetables may become mushy when thawed.

FAQs

What cut of beef is best for stir‑fry?

Flank steak, top sirloin, skirt steak, or ribeye are great options. Slice thinly against the grain for the most tender results.

Can I marinate the beef ahead of time?

Yes. A quick marinade of soy sauce, cornstarch, and a bit of baking soda can help tenderize the beef and improve texture.

Do I need a wok?

No. A large heavy skillet or frying pan works just fine. High heat and not overcrowding the pan are the most important factors.

My sauce is too thin — how do I fix that?

Use cornstarch in your sauce mixture. If it’s still too thin, mix a bit more cornstarch with water and add to the pan, then simmer.

Can I use frozen vegetables?

Yes, though they may release more moisture. Cook uncovered to let excess water evaporate and avoid thinning the sauce.

What should I serve with this dish?

Steamed white or brown rice is classic, but noodles, cauliflower rice, or even a bed of steamed greens work great too.

How can I make this dish vegan?

Replace beef with tofu or tempeh, use vegetable broth, and opt for plant-based sauces that are free from animal products.

My vegetables turned out mushy — what happened?

Likely, the heat wasn’t high enough or they were cooked too long. Use high heat and keep the cook time short for crisp veggies.

Can I prep ahead of time?

Yes. Slice the beef, chop the vegetables, and whisk the sauce in advance. Store everything in the fridge until ready to cook.

Is this dish freezer‑friendly?

Not really. While the beef freezes okay, the vegetables and sauce may lose texture when reheated. Best enjoyed fresh or within a few days.

Conclusion

This quick beef stir-fry is the ultimate solution for a delicious, no-fuss dinner. With a balance of tender meat, colorful vegetables, and a savory sauce, it satisfies every craving for takeout without leaving your kitchen. Versatile and easy to adapt, it’s the kind of recipe you’ll come back to again and again — perfect for customizing based on what’s in your fridge or your weeknight schedule.