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This Asian Beef with Vegetable Stir Fry recipe features a Chinese inspired stir fry sauce! Ready in 20 minutes – a quick dinner idea!
Whenever I am craving a healthy yet satisfying dinner that is loaded with vegetables, my go to is a stir-fry recipe. Any variation of quick stir-fried meat with veggies makes my heart happy. Lately I alternate between this Asian Beef with Vegetable Stir Fry or chicken stir fry with this incredible Easy Stir Fry Sauce. This Asian inspired stir-fry is a feel good meal that I hope you enjoy as much as I do. Let’s cook this together!
Chinese inspired Stir Fry Sauce
The star of the show is the Chinese inspired stir-fry sauce that lightly coats the beef and vegetables in this easy dinner idea. To make the sauce, you’ll need just 5 ingredients:
- oyster sauce – this is a dark, savory sauce that adds so much flavor to this Chinese stir fry sauce
- soy sauce – salty with robust flavor
- dry sherry or Chinese rice wine – this offers a mild, slightly sweet flavor
- brown sugar – to sweeten the sauce
- sweet chili sauce – always my favorite ingredient to add to stir fry sauce. Slightly sweet with just a hint of spice!
These ingredients combine together to make the most lovely stir fry sauce with Asian inspired flavors.
Best Beef for Stir Fry
The best beef for stir-fry is any cut that is tender and flavorful and can hold up to the high-heat that is generally used when making stir-fry.
Rump steak is what I had on hand for this recipe, and is tender and flavorful. The key to using beef or steak in stir fry is to slice it into thin pieces so that it cooks quickly.
Other beef or steak recommendations include:
- Sirloin steak – lean and tender, sirloin works great in a stir fry
- Flat iron steak – slice flat iron steak across the grain for the best result
- Ribeye steak – well-marbled and tender, Ribeye is a delicious option for stir-fry!
Make Beef with Vegetable Stir Fry
20 minutes is all of the time that you will need to make delicious stir-fry. Here is a brief overview of how to make this recipe. The full recipe including ingredient amounts can be found below in the recipe card.
- make the stir-fry sauce – then set aside
- prepare the beef – thinly slice beef, then dredge it in cornstarch. Cornstarch helps crisp up the outside of the meat while ensuring it stays juicy on the inside
- heat the wok or pan – a wok is not required to make this recipe. You can also use a large skillet. Heat the oil.
- cook the beef – when the oil is hot, add the thinly sliced beef that has been dredged in cornstarch. Thinly sliced beef for stir-fry will only take 4-6 minutes to cook. Remove the beef from the pan.
- cook the vegetables – before adding vegetables to the pan, if there is an excess of oil, remove some so that only about 2 tablespoons of oil remain. You can eyeball this. Then add vegetables and cook for 2-3 minutes.
- add the sauce – to the pan, add the sweet and slightly spicy sauce. Bring to a boil, then reduce heat. Add beef back to the pan along with bean sprouts. Stir to combine, then simmer until vegetables are tender.
- serve – serve over rice or noodles and garnish with sliced scallions.
Stir-Fry Variations
Make this stir-fry your own by selecting your favorite vegetables. The best vegetables for stir fry are ones that can withstand high-heat cooking and retain a bit of crispness. Some popular vegetables to use in stir-fry include:
- broccoli
- bell-pepper
- carrots
- snap peas
- musrhooms
- bok choy
- cabbage
- onions
- green beans
- water chestnuts
- bean sprouts
What to serve with stir-fry
Stir fry is a versatile dinner idea that pairs well with a variety of sides:
- rice – try it with classic white rice or my Chinese Fried Rice
- noodles – asian style noodles like rice or udon noodles would be delicious!
- cauliflower rice – for a low-carb option, try it with cauliflower rice
- Asian inspired slaw – here’s our version of Asian Coleslaw
Storing leftovers
Store leftover stir-fry in an airtight container, label and date it, then store in the refrigerator for up to 3-4 days.
If you make this recipe, and I hope that you do, please leave a comment or tag me on social media and let me know what you think. I love to hear from you. Enjoy!
Asian Beef with Vegetables Stir Fry
Ingredients
Sauce Ingredients
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp dry sherry or Chinese rice wine
- 1 tbsp soft brown sugar
- 2 tbsp sweet chilli sauce
Stir Fry Ingredients
- 1/4 cup vegetable oil
- 1/2 lb rump steak cut into slices against the grain
- 1 heaping tbsp cornstarch seasoned with 1/4 tsp salt and 1/4 tsp black pepper
- 2 mushrooms sliced
- 1 red bell pepper deseed and sliced
- 1 cup snow peas
- 2 cloves garlic peeled and minced
- 1 thumb-sized piece ginger peeled and minced
- 1 cup bean sprouts
- Small bunch scallions sliced
Instructions
- Mix the ingredients for the sauce in a small bowl and set aside.
- Heat the oil in a wok or a large frying pan until very hot. Dredge the steak slices in the seasoned cornstarch then carefully place them into the hot oil.
- Fry for 5-6 minutes, moving around the wok a few times, until the steak is well seared, then remove from the pan and place in a bowl to rest.
- Discard all but 2 tbsp of the oil and fry the mushrooms, bell pepper, snow peas, garlic and ginger for 2-3 minutes on a medium heat.
- Turn the heat up high and pour in the sauce. Bring to the boil and then simmer it for a 2-3 minutes until it reduces slightly. Add in the cooked steak and bean sprouts and cook for a further 2-3 minutes until the mung bean sprouts are heated through, but still crunchy.
- Serve over rice or noodles. Garnish with sliced scallions.
