Beef Stir Fry with Vegetables

Ingredients

• 454 g (1 lb)beef sirloin, thinly sliced
• 150 g (1 cup)mixed-colour bell peppers, sliced
• 90 g (1 cup)broccoli florets
• 128 g (1 cup)carrots, thinly sliced
• 2 clovesgarlic, minced
• 5 ml (1 tsp)ginger, grated
• 45 ml (3 tbsp)low-sodium soy sauce
• 30 ml (2 tbsp)honey
• 5 ml (1 tsp)sesame oil
• 30 ml (2 tbsp)vegetable oil, for cooking

Instructions

1. 1

   Slice ingredients

   Thinly slice the beef and cut the vegetables into bite-sized pieces.

2. 2

   Mix the sauce

   In a bowl, combine the soy sauce, honey and sesame oil.

3. 3

   Brown the beef

   Heat the vegetable oil in a large frying pan over medium-high heat. Add the beef and cook for about 3 minutes, until browned, then remove it from the pan.

4. 4

   Stir-fry vegetables

   In the same pan, sauté the garlic and ginger for about 30 seconds. Add the vegetables and stir-fry for 5 minutes, until tender-crisp.

5. 5

   Finish the stir-fry

   Return the beef to the pan, add the sauce and stir everything together for 2 minutes, until heated through.

What is beef stir-fry?

Stir-frying is a quick cooking technique used across many Asian cuisines, where ingredients are cooked over high heat and stirred often. This version combines beef and vegetables with a simple soy, honey and sesame sauce.

Thinly sliced sirloin cooks quickly, while the vegetables bring contrasting colours and textures. The short cooking time helps keep them tender-crisp rather than soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 28g protein, 30g carbs, 16g fat.

The beef provides most of the protein, while the honey and vegetables contribute carbohydrates. The cooking oil, sesame oil and beef account for much of the fat. Serve it with a measured portion of rice and add extra greens or vegetables to balance the plate.

Choosing and preparing the ingredients

Beef sirloin: slice it thinly so it cooks quickly and is easy to eat. Cutting across the grain can make the pieces more tender.

Vegetables: keep the pieces fairly uniform so they cook at a similar pace. The recipe’s peppers, broccoli and carrots offer a mix of softer and firmer textures.

Getting the pan ready

Hot pan: heat the oil before adding the beef, and arrange the slices so they have room to brown. If the pan is crowded, cook the beef in batches.

Small batches: have the sauce and chopped vegetables ready beside the hob. Stir-frying moves quickly, especially once the garlic and ginger are in the pan.

Keeping the vegetables crisp

Garlic and ginger: give them about 30 seconds in the pan before adding the vegetables. Keep them moving so they become fragrant without scorching.

Tender-crisp finish: stir-fry the vegetables for 5 minutes, checking their texture near the end. They should be cooked but still have some bite.

Balancing the sauce

Soy and honey: the soy sauce brings savoury depth, while honey adds sweetness. Sesame oil rounds out the mixture with a toasted, nutty note.

Final coating: add the sauce only when the beef returns to the pan, then stir for 2 minutes. This gives the ingredients time to heat through and pick up the flavour.

Serving the stir-fry

Serve the stir-fry straight from the pan while the vegetables are still crisp. Rice or noodles make a simple accompaniment and soak up the sauce.

For a fresh contrast, add a side of lightly dressed greens. Keep any extra sauce with the dish rather than letting it sit in the hot pan, where it can reduce further.

Recipe notes & tips

• Pat the sliced beef dry before cooking to help it brown.
• Cut the carrots thinly so they cook in the same time as the other vegetables.
• Mix the sauce before heating the pan so it is ready when needed.
• Use a large frying pan and avoid crowding it with beef.
• Keep the vegetables moving as they cook to help them brown lightly and cook evenly.

Variations

• Add mushrooms: slice them and stir-fry them with the other vegetables.
• Use chicken: slice it thinly and cook it through before setting it aside.
• Make it spicier: add sliced chilli with the garlic and ginger.
• Swap the vegetables: use sliced courgette or mangetout in place of some of the listed vegetables.
• Add sesame seeds: scatter them over the finished stir-fry for extra crunch.

Common mistakes to avoid

• Crowding the pan: the beef can steam instead of browning; cook it in batches if needed.
• Uneven slicing: thick pieces take longer to cook; cut the beef and vegetables into consistent pieces.
• Burning the aromatics: garlic and ginger can scorch quickly; stir them for about 30 seconds before adding the vegetables.
• Overcooking the vegetables: they can lose their bite; check them after 5 minutes of stir-frying.
• Reducing the sauce too much: it can become overly concentrated; add it for the final 2 minutes as directed.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan over medium heat until piping hot, stirring gently; add a splash of water if the sauce has thickened.

Frequently asked questions