Beef and Vegetables Stir Fry Recipe

Ingredients

• 225 g (8 oz)flank steak, sirloin or skirt steak, sliced into 2.5–5 cm strips against the grain
• 15 ml (1 tbsp)soy sauce
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)rice wine vinegar
• 10 ml (2 tsp)cornflour
• 15 ml (1 tbsp)cooking oil
• 3 clovesgarlic, minced
• 113 g (4 oz)baby corn, halved or quartered if large
• 120 ml (½ cup)asparagus, cut into 2.5–5 cm pieces
• 120 ml (½ cup)carrots, thinly sliced or cut into matchsticks
• 15 ml (1 tbsp)oyster sauce
• 5 ml (1 tsp)granulated sugar, or to taste
• To tastesalt

Instructions

1. 1

   Marinate the beef

   In a medium bowl, mix the beef with the soy sauce, black pepper, rice wine vinegar and cornflour. Toss to coat, then leave at room temperature for 15–30 minutes, or refrigerate overnight.

2. 2

   Cook the beef

   Heat the oil in a large frying pan or wok over a medium-high heat until shimmering. Add the beef and stir-fry for 2–3 minutes, until mostly browned. Remove it from the pan and set aside.

3. 3

   Stir-fry vegetables

   Add the garlic to the same pan and stir-fry for 30 seconds, until fragrant. Add the baby corn, asparagus and carrots; stir-fry for 3–5 minutes, until tender-crisp.

4. 4

   Combine and finish

   Return the beef to the pan and add the oyster sauce and sugar. Stir for 1 minute, until everything is evenly coated and heated through. Taste and adjust the seasoning if needed.

5. 5

   Serve the stir-fry

   Remove the pan from the heat and serve with rice or noodles.

What is beef and vegetable stir-fry?

Stir-frying is a Chinese cooking method in which ingredients are cooked quickly over high heat while being moved around the pan. This version combines beef with crisp vegetables and a savoury oyster sauce finish.

The short cooking time helps the vegetables keep some bite, while a brief marinade seasons the beef and coats it for the hot pan. Serve it freshly cooked for the best contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 34g protein, 16g carbs, 17g fat.

The beef provides most of the protein, while the vegetables contribute some carbohydrate and fibre; the sugar adds a small amount of carbohydrate. Cooking oil and the sauces contribute fat, with the oil providing most of it. Serve with rice or noodles for extra carbohydrate, or add more vegetables alongside to balance the plate.

The marinade and beef

Cut: Slice the steak against the grain into 2.5–5 cm strips to make it easier to chew. Flank, sirloin or skirt steak can all be used.

Coating: Soy sauce, vinegar, pepper and cornflour make a quick marinade that clings to the beef. The method allows 15–30 minutes at room temperature or an overnight rest in the fridge.

Keep the vegetables crisp

Cut: Slice the carrots thinly or into matchsticks, and keep the asparagus pieces and baby corn similarly manageable. Even-sized pieces cook more evenly.

Order: The garlic goes in first for just 30 seconds, followed by the vegetables. Stir-fry them for 3–5 minutes and look for tenderness with a little bite remaining.

Get the pan hot

Heat: Let the oil shimmer over a medium-high heat before adding the beef. A hot pan helps the strips brown rather than sit and stew.

Batch: Avoid crowding the pan; if the strips do not fit comfortably in one layer, cook them in batches. Set them aside while the vegetables cook, then return them for the final minute.

Finish with oyster sauce

Sauce: Oyster sauce and a little sugar coat the beef and vegetables with a savoury-sweet finish. Stir for 1 minute, just long enough to heat everything through.

Seasoning: Taste before adding salt, since the soy and oyster sauces already bring saltiness. Adjust only if needed.

Serve it straight away

Rice: Steamed rice makes a simple base that soaks up the sauce. Noodles are another option if you want a different texture.

Extra sides: Keep the plate simple, or add a light cucumber salad or steamed greens alongside. Serve the stir-fry as soon as it leaves the pan so the vegetables stay crisp.

Recipe notes & tips

• Slice the beef against the grain for a more tender bite.
• Prepare and cut all the vegetables before heating the pan, as stir-frying moves quickly.
• Pat the beef dry if it is very wet after marinating, so it browns more readily.
• Use a large wok or frying pan to give the ingredients room to cook.
• Taste the finished stir-fry before adding salt.
• Serve straight away to preserve the vegetables’ crisp texture.

Variations

• Add ginger: Stir a little minced ginger into the pan with the garlic.
• Use broccoli: Replace some or all of the asparagus with small broccoli florets.
• Add chilli: Include sliced fresh chilli for a hotter finish.
• Swap the steak: Use sirloin or skirt steak instead of flank steak.
• Make it gluten-free: Choose suitable gluten-free soy and oyster sauces.
• Change the base: Serve with rice noodles instead of rice.

Common mistakes to avoid

• Crowding the pan: The beef may steam instead of brown, so cook it in batches if needed.
• Cutting with the grain: The strips can feel tougher; slice across the visible muscle fibres.
• Overcooking the vegetables: They lose their bite, so check them after 3 minutes.
• Burning the garlic: It turns bitter quickly, so stir-fry it for only 30 seconds before adding the vegetables.
• Adding salt too soon: The sauces are already savoury, so taste the finished dish first.
• Leaving the beef in the pan: It can overcook while the vegetables soften, so remove it after browning and return it for the finish.

How to store

Refrigerate leftovers in an airtight container within 2 hours and eat within 3 days. Reheat in a frying pan over a medium heat until piping hot, stirring occasionally; the vegetables may soften on reheating.

Frequently asked questions