Beef Stir-fry With Veggies

Ingredients

• 2 steaks, thinly slicedsteaks
• ½red pepper, sliced
• ½yellow pepper, sliced
• 75 g (1 cup)mushrooms, sliced
• 1onion, sliced
• 1 clovegarlic, grated
• 1 tspgrated ginger
• 3 tbspolive oil
• to tastesalt and pepper
• 3 tbspbarbecue sauce
• 3 tbspmaple syrup
• 2 tbsplow-sodium soy sauce

Instructions

1. 1

   Heat the pan

   Set a large pan or wok over high heat and add 1 tbsp olive oil.

2. 2

   Sear the beef

   Arrange the beef slices in the pan without overlapping them and cook for 2–3 minutes.

3. 3

   Season the beef

   Stir the beef, season with salt and pepper, then add the ginger and garlic. Sauté for another minute.

4. 4

   Add the sauce

   Pour in half the sauce and cook for 1 more minute. Transfer the beef to a plate, then wipe the pan clean.

5. 5

   Cook the mushrooms

   Heat another 1 tbsp olive oil in the pan. Cook the mushrooms for a few minutes until cooked through, then set them aside with the beef.

6. 6

   Soften the vegetables

   Heat the final 1 tbsp olive oil and sauté the onion with the remaining vegetables until soft.

7. 7

   Combine the stir-fry

   Lower the heat, return the beef and mushrooms to the pan, and pour over the remaining sauce.

8. 8

   Finish and serve

   Stir and cook for another minute. Serve warm over rice or noodles.

What is beef stir-fry with veggies?

Stir-frying is a quick way of cooking bite-sized ingredients over high heat, a technique associated with Chinese cooking and now used in many home kitchens. This version pairs thinly sliced beef with peppers, mushrooms and onion.

The beef is cooked separately from the vegetables, then brought back together with a barbecue, maple and soy sauce mixture. Cooking the ingredients in stages helps each one meet the heat of the pan directly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 29g protein, 27g carbs, 23g fat.

The steak supplies most of the protein, while the maple syrup and barbecue sauce contribute carbohydrates and sugars. Olive oil is the main source of fat; serve with a moderate portion of rice or noodles and plenty of the vegetables to balance the plate.

Prepare the sauce first

Sauce mix: stir together the barbecue sauce, maple syrup and low-sodium soy sauce before you start cooking. The recipe uses half with the beef and saves the rest for the final combination.

Vegetable prep: slice the peppers, mushrooms and onion, and grate the garlic and ginger in advance. Stir-frying moves quickly once the pan is hot.

Sear the beef in batches if needed

Single layer: the beef slices should not overlap in the pan, so they can sear rather than steam. If your pan is too small to fit them without crowding, cook them in batches.

Short cooking: the recipe calls for 2–3 minutes before stirring, followed by another minute with the aromatics. Thin slices cook quickly, so avoid leaving them in the pan longer than the method specifies.

Cook the components separately

Mushrooms: cook them for a few minutes until cooked through, then set them aside with the beef. Wiping the pan after the beef clears space for the next stage.

Vegetables: sauté the onion with the peppers until soft. The beef and mushrooms return near the end, so they only need a short time in the pan again.

Watch the final minute

Lower the heat before returning the beef and mushrooms and adding the remaining sauce. Stir for the final minute so everything is coated and warmed through.

The recipe does not give a total cooking time; the individual timings are brief, but preparation and the size of your pan affect how long the meal takes.

Serve it with rice or noodles

The recipe suggests serving the stir-fry warm over rice or noodles. Either gives the savoury-sweet sauce something to cling to and makes the meal more substantial.

Add the cooked rice or noodles to bowls, then spoon the beef and vegetables over the top. Serve promptly while the vegetables are warm.

Recipe notes & tips

• Slice the steak thinly so it cooks quickly and evenly.
• Have the sauce and prepared vegetables within reach before heating the pan.
• Avoid crowding the beef; sear it in batches if necessary.
• Use high heat for the initial beef cook, then lower it for the final sauce stage.
• Taste the sauce before serving and adjust the salt and pepper to your preference.

Variations

• Add broccoli: cut it into small florets and cook it with the other vegetables until soft.
• Use a different steak: choose a tender cut and slice it thinly across the grain.
• Make it hotter: add sliced chilli with the garlic and ginger.
• Change the mushrooms: use another variety, sliced to a similar thickness.
• Serve with noodles: toss the finished stir-fry with cooked noodles instead of spooning it over them.

Common mistakes to avoid

• Crowding the beef: it can steam instead of sear, so cook it in batches if needed.
• Starting before prep is ready: the pan cooks quickly, so slice the vegetables and mix the sauce beforehand.
• Overcooking the steak: thin slices need little time; follow the brief cooking stages in the method.
• Skipping the pan wipe: clear away residue after cooking the beef before adding fresh oil for the mushrooms.
• Adding all the sauce at once: use half for the beef and save the rest for the final stage.

How to store

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

Frequently asked questions