Dinner

30-Minute Beef Stir-Fry Recipe

ByMaya bella December 7, 2025December 7, 2025

Introduction

This 30-minute beef stir-fry is a delicious blend of sweet and savory flavors with perfectly crisp vegetables and tender, caramelized beef. It’s an easy weeknight meal that comes together quickly without sacrificing taste.

A close-up view of a black bowl filled with stir-fried beef pieces that are dark brown with a glossy texture. Mixed with the beef are bright red sliced peppers and vibrant green whole chilies, along with chunky light golden-brown onion pieces. The dish is sprinkled with white sesame seeds and small green onion slices, enhancing its color contrast. The background is a white marbled texture with a bowl of red chopped vegetables blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb flank steak
Mixed vegetables (such as bell peppers, snap peas, and carrots)
3 tbsp soy sauce
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp brown sugar
1 tsp cornstarch
2 cups cooked rice

Instructions

Step 1: Slice the flank steak thinly against the grain to ensure tenderness.
Step 2: In a small bowl, combine soy sauce, grated ginger, minced garlic, brown sugar, and cornstarch. Stir until the sugar and cornstarch are dissolved to make the sauce.
Step 3: Cook the rice separately according to package instructions so it’s ready when the stir-fry is finished.
Step 4: Heat a large skillet or wok over medium-high heat and stir-fry the sliced beef until it is browned and slightly caramelized on the edges, about 3 to 5 minutes.
Step 5: Add the mixed vegetables to the pan and stir-fry for another 4 to 5 minutes until they remain crisp but are heated through.
Step 6: Pour the sauce over the beef and vegetables, stirring constantly until the sauce thickens and coats everything evenly, about 1 to 2 minutes.
Step 7: Serve the beef stir-fry hot over the cooked rice for a complete meal.

Tips & Variations

For extra flavor, marinate the sliced beef in half the sauce for 15 minutes before cooking.
Try swapping flank steak for sirloin or skirt steak if preferred.
Use fresh seasonal vegetables or frozen stir-fry mixes if you don’t have fresh veggies on hand.
If you like it spicier, add a pinch of red pepper flakes or a dash of chili garlic sauce to the sauce mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To maintain crisp vegetables, consider reheating separately or adding fresh vegetables when reheating.

How to Serve

The dish is served in a black bowl filled with several layers: at the bottom is a glossy dark sauce, on top of it are medium-sized pieces of brown beef cooked with a slightly shiny sear. Mixed among the beef are large white onion chunks with light browning, long thin red peppers, and whole slender green chili peppers. The dish is sprinkled with small seeds of sesame and chopped green onions adding small green highlights. The overall look is vibrant with reds, greens, and whites contrasting with the dark sauce and beef, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stir-fry?

Yes, sirloin or skirt steak are great alternatives as they also cook quickly and remain tender when sliced thinly against the grain.

How do I keep the vegetables crisp and not soggy?

Cook vegetables over high heat and avoid overcooking. Adding them after the beef has started browning and stir-frying briefly helps maintain their crisp texture.