Beef and Vegetable Stir Fry is a Chinese dish that is bright, tasty and smells gorgeous. The three main test for a decent dish. The stir frying of the ingredients is very simple (I can do it) and a dish ready to serve as a main dish or side dish. I like to use mange tout but broccoli, mushrooms and zucchini/courgette are lovely alternatives.
My Beef and Vegetable Stir Fry has become one of those dependable dishes in my kitchen, one that feels both homely and a little bit special, thanks to its glossy sauce and bright ribbons of vegetables.
I usually begin with the beef, and whenever possible, I choose a steak cut that’s tender enough to cook quickly—think sirloin, flank, or rump. The trick is slicing it thinly, almost shaving it, so it cooks in mere moments. A quick dusting of cornflour and a sprinkle of salt and pepper make all the difference, giving the beef that velvety finish you’d expect from a good takeaway but with far more freshness. I always find it oddly satisfying dipping the strips into the cornflour and shaking off the excess, as though this tiny step is a promise the meal is going to turn out well.
Once the wok is properly hot and the beef hits the surface, everything changes pace. The pieces sizzle, colour quickly, and release just enough aroma to make you impatient. You don’t need to cook them through at this stage—just enough to seal the edges and get that lovely browned surface. They’re whisked out of the pan almost as fast as they went in, making way for the vegetables.
Beef and vegetable stir fry is unapologetically colourful. Red and yellow bell peppers bring a cheerful sweetness, their thin slices softening but never fully surrendering. Mange tout add crispness and a leafy green freshness that keeps everything lively. And then there are the carrots—julienned into fine strips that cook quickly and add just the right hint of earthy sweetness. I always think of stir-frying vegetables as the brief moment in the evening when I’m allowed to enjoy a burst of colour therapy. It only takes a few minutes for them to soften, but I like them best when they still have a bit of bite, a reminder that they’re not here merely for decoration. You can obviously just miss the beef for a very tasty vegetable stir fry.
The sauce is what ties everything together, and it’s remarkably simple considering the depth it brings. Garlic and ginger add warmth and fragrance, and the soy sauce and sesame oil form the base of that classic Asian-inspired flavour. What gives this stir fry its subtle twist, though, is the orange juice. It adds brightness and a gentle sweetness that balances the savoury notes without turning the dish syrupy. Brown sugar melts into the mixture, deepening the colour, and a little water helps bring everything together in the wok. I mix the slurry of cornflour separately in a small mug because it thickens so quickly—you really only need a little at a time to turn the simmering liquid into a glossy sauce that clings beautifully to both beef and vegetables.
Once the sauce is just right, the beef and the vegetables rejoin the party. This is my favourite moment: tipping everything back into the wok, hearing the soft hiss as it settles, and watching the colours come to life again under the coating of the sauce. A gentle stir, a minute or two of heating through, and the whole dish transforms into a steaming, fragrant bowl of comfort.
I like to serve this stir fry over noodles when I want something slurp-worthy or with rice when I need something more grounding. Either way, it never disappoints. Every bowlful brings that familiar mix of savoury beef, crisp vegetables, and glossy sauce that feels at once simple and satisfying. It’s the kind of dish that proves you don’t need complicated techniques or a long list of ingredients to make something truly delicious—just a hot wok, a bit of chopping, and the joy of bringing fresh ingredients together in a pan.
For a weeknight dinner that manages to be both lively and comforting, this Beef and Vegetable Stir Fry earns its place at the table every time.
Beef and Vegetable Stir Fry
Ingredients
Beef and Vegetables
- 455 g beef steak see notes
- 2 tbsp corn starch cornflour
- 1 large red bell pepper cored/finely sliced
- 1 large yellow bell pepper cored/finely sliced
- 100 g mange tout slice
- 2 large carrots peel/julienne
- salt to taste
- pepper to taste
Sauce Ingredients
- 1 tsp ginger paste
- 4 cloves garlic peel/mince
- 60 ml soy sauce low sodium
- 2 tsp sesame oil
- 80 ml water
- 80 ml orange juice
- 3 tbsp brown sugar
- 1 tbsp corn starch cornflour
Instructions
- Place the steak on a chopping board and thinly slice. Season on all sides with salt and pepper.salt, pepper, 455 g beef steak
- Dip the seasoned steak into the cornstarch and pat to remove any excess.2 tbsp corn starch
- When you are ready to cook, add ½ of the oil to a wok or large frying pan over a medium heat. Once hot, add the beef slices and stir fry until browned. (3 minutes) All we need to do is brown the beef, not cook it fully. Once the beef is browned, remove from the wok and place to one side.
- Add the prepared vegetables to the wok and fry until tender. (5 minutes). It’s good to have a little bite in them.1 large red bell pepper, 1 large yellow bell pepper, 100 g mange tout, 2 large carrots
- In a mixing bowl, add the sauce ingredients except for the corn starch. Stir the sauce well.1 tsp ginger paste, 4 cloves garlic, 60 ml soy sauce, 2 tsp sesame oil, 80 ml water, 80 ml orange juice, 3 tbsp brown sugar
- Increase the heat under the wok to a medium high and add the sauce ingredients in the mixing bowl and bring to a simmer.
- Add about 3 tablespoons of water to a mug and add the cornstarch. Stir well to combine. This mixture will be used to thicken the sauce but use sparingly.1 tbsp corn starch
- Add a little of the cornstarch mixture to the wok at a time and stir well to incorporate. Continue to stir the sauce while it thickens and then add more cornstarch/water until you reach the required consistency.
- Once the consistence has been achieved, leave to simmer for a further 2 – 3 minutes.
- Add the beef and the vegetables back into the wok together with any juices and stir though.
- Continue to cook until the beef and vegetables have warmed through fully.
- Serve the beef and vegetable stir fry with noodles or rice for a filling tasty meal every time. See note 2
20 comments
What an easy recipe but full of flavour
A weeknight staple for me now because it’s fast and always comes out delicious.
Loved how tender the beef turned out and the vegetables kept a nice crunch.
Really quick to put together and great for busy evenings.
Perfect dish for using up leftover veg, and the beef comes out wonderfully tender.
The vegetables stayed crisp and vibrant, making every bite feel fresh.
The balance of textures—tender beef and crisp veg—was absolutely spot on.
Such a dependable stir fry—easy to prepare and incredibly satisfying.
Really enjoyed this—quick, colourful, and full of flavour.
I loved the glossy sauce; it coated everything beautifully without being too heavy.
A comforting and vibrant dish that I’ll definitely be making again.
A hearty, colourful stir fry that’s ideal served over noodles.
One of the best homemade stir fries I’ve had in ages.
The combination of ginger, garlic, and soy made the kitchen smell amazing while it cooked.
This dish tastes like it came from my favourite takeaway but fresher and lighter.
This beef and vegetable stir fry was incredibly flavourful and had the perfect balance of sweetness and savouriness.
The sauce thickened perfectly and clung to the beef and vegetables just right.
The orange juice in the sauce added such a lovely brightness that lifted the whole dish.
A simple dish with restaurant-quality taste!
I didn’t expect the orange juice to make such a difference, but it really brightens the flavour.