Name: Beef and Vegetable Stir-Fry Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 12 ounces flank steak (sliced ⅛-inch thick into 2-3 inch pieces); 1 teaspoon cornstarch; 2 teaspoons neutral oil (vegetable, canola, or avocado oil); 1 teaspoon water; ¼ teaspoon baking soda; 4 cups bok choy (cut into 1x3-inch pieces, washed and drained); ¾ cup Bunashimeji or Beech mushrooms (washed and drained); ¾ cup sugar snap peas or snow peas (washed and drained); ½ cup warm water (or beef stock or chicken stock); ¼ teaspoon sesame oil; 2 teaspoons light soy sauce; 1 teaspoon dark soy sauce; 1 tablespoon oyster sauce; ¼ teaspoon sugar; 3 tablespoons neutral oil (vegetable, canola, or avocado oil, divided); ½ teaspoon minced ginger; 2 cloves garlic (finely minced); 1 tablespoon Shaoxing wine; 2 teaspoons cornstarch (mixed into a slurry with 1 tablespoon water)

There’s something about the sizzle and aroma that instantly pulls me in—and this Beef and Vegetable Stir-Fry Recipe has all that in spades. It’s a perfect balance of tender beef, crisp veggies, and a sauce that just wraps everything in savory goodness. Trust me, once you make it, you’ll want to keep it in rotation.

A close-up view of a dark brown bowl filled with a colorful stir-fry dish containing three main layers: at the bottom, a glossy reddish-brown sauce coating tender pieces of seared meat, in the middle, bright green snap peas and fresh leafy greens, and on the top, thick, soft white and light yellow vegetable slices including bok choy and mushrooms, all mixed together. The bowl is placed on a light tan bamboo mat with a pair of wooden chopsticks resting nearby on a white marbled surface. In the blurred background, there is a white bowl with blue patterns filled with white rice, and a small green ceramic cup filled with green tea. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef and Vegetable Stir-Fry Recipe
Top Tip
How to Serve Beef and Vegetable Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef and Vegetable Stir-Fry Recipe

Why You'll Love This Recipe

This stir-fry is like a little kitchen magic that’s surprisingly easy to pull off. It's packed with flavor without demanding a ton of prep or exotic ingredients, making it my go-to meal for busy weeknights or casual dinners.

Quick and Easy: Ready in about 40 minutes including marinating, so you can have a wholesome dinner on the table fast.
Balanced Nutrition: A satisfying blend of protein, fiber, and fresh veggies that keeps things light yet filling.
Flexible Vegetable Choices: Use whatever crunchy, colorful veggies you have—it adapts beautifully.
Restaurant-Level Flavor: That perfect combo of soy, oyster sauce, and Shaoxing wine gives it a rich umami punch you’ll savor.

Ingredients & Why They Work

The ingredients in this Beef and Vegetable Stir-Fry Recipe come together like a well-rehearsed band—each playing their part for a harmonious meal. The key is using fresh vegetables that crisp up quickly and beef sliced thinly so it cooks fast without drying out.

Flat lay of a small pile of thinly sliced fresh flank steak pieces, a small white bowl of cornstarch powder, a few bright green bok choy leaves cut into segments, a small cluster of fresh Bunashimeji mushrooms with pale beige caps and long stems, a handful of vibrant sugar snap peas, a small white bowl with clear warm water, two whole garlic cloves with smooth white skin, a small mound of finely minced fresh ginger root with a pale yellow color, a small white bowl containing a dark brown mixture of light soy sauce and dark soy sauce, a small white bowl of glossy oyster sauce, a small white bowl of neutral oil with a pale golden hue, a small white bowl of Shaoxing wine with a light amber color, a small white bowl of golden sesame oil, and a tiny white bowl holding granulated white sugar, all neatly arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak:This lean cut is perfect when sliced thinly against the grain; it stays tender and soaks up the marinade beautifully.
Cornstarch: Helps tenderize the beef and creates a silky coating once cooked.
Neutral oil: Like vegetable or canola—it tolerates the high heat of the wok without burning.
Bok choy: Adds a delicate crunch and mild greens flavor, plus it wilts nicely in just seconds.
Beech mushrooms (or Bunashimeji):These bring an earthy note and a lovely texture.
Sugar snap peas: Sweet and crisp, they’re a refreshing contrast to the savory beef.
Shaoxing wine: This Chinese cooking wine adds complexity; if you don’t have it, dry sherry is a decent stand-in.
Soy sauces (light and dark): Give saltiness and that rich color to the dish.
Oyster sauce: A key player for that deep umami flavor.
Ginger and garlic: Essential aromatics that make the stir-fry smell irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts of this Beef and Vegetable Stir-Fry Recipe is how easy it is to tweak. Over time, I’ve played around with different veggies and sauces, and each time it feels like a new dish tailored just for me.

Vegetable swaps: I once tried it with bell peppers and broccoli instead of bok choy and mushrooms—delicious and vibrant. Feel free to use carrots, snow peas, or baby corn.
Spice it up: Add a splash of chili oil or some fresh sliced chilies if you’re feeling bold.
Gluten-free twist: Swap soy sauce for tamari or coconut aminos for a lighter, gluten-free version.

Step-by-Step: How I Make Beef and Vegetable Stir-Fry Recipe

A brown bowl filled with a stir-fry dish sits on a white marbled surface with bamboo placemats underneath. The dish has four main layers: at the bottom is a dark brown sauce, on top of it are dark brown slices of cooked meat, scattered among bright green snap peas and green leafy bok choy with white stalks. There are also light beige strips of mushrooms mixed throughout. To the top left of the bowl is a white bowl filled with white rice. A green cup filled with light green liquid is partially visible to the left side. A pair of wooden chopsticks rests diagonally at the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the beef for tender flavor

Start by mixing the flank steak with cornstarch, oil, water, and a pinch of baking soda. I always let mine sit for at least 30 minutes—sometimes overnight in the fridge—and that’s the secret to tender, flavorful beef that cooks up beautifully.

Step 2: Prep the colorful veggies

Chop your bok choy into bite-sized pieces, clean your mushrooms well, and wash those snap peas. Keeping everything bite-sized is key so they cook evenly and fast without losing that satisfying crunch.

Step 3: Mix your savory sauce

Combine warm water or stock with soy sauces, oyster sauce, sesame oil, and a touch of sugar. This sauce locks everything into a perfect umami hug once it hits the wok.

Step 4: Sear the beef to perfection

Heat your wok until it’s just smoking hot, add oil all around, and spread the beef out in a single layer. Sear it for 30 seconds on each side—don’t crowd the pan or you’ll steam it instead of searing. Remove when it’s about 80% cooked.

Step 5: Stir-fry aromatics and veggies

Add a bit more oil, then toss in ginger and garlic to bloom their fragrance—just a few seconds—before adding the mushrooms. Sear those til they’re golden, then splash in Shaoxing wine for a burst of flavor. Follow with your snap peas and bok choy, tossing them in the wok’s intense heat until the greens start to wilt.

Step 6: Bring it all together with sauce and cornstarch

Pour your sauce into the wok, add the beef back in, and push everything to the sides so the center heats up intensely. Now, drizzle in the cornstarch slurry—work quickly, stirring until that magical thickening coats every piece with a glossy finish. No pooling sauce, just clingy, flavorful goodness.

Top Tip

My experience with this Beef and Vegetable Stir-Fry Recipe taught me that timing and temperature are everything. Getting the wok screaming hot and working fast keeps everything crisp and tender, not mushy or overcooked.

High heat is key: Don’t turn down the heat; a hot wok sears meat and veggies quickly, locking in juices.
Single layer searing: Spread beef out when cooking so pieces don’t steam—this keeps that lovely crust on the meat.
Cornstarch slurry timing: Add the slurry last and stir fast to avoid lumps and get that shiny sauce coating everything just right.
Prep before cooking: Set out all ingredients ahead because once the cooking starts, it moves fast!

How to Serve Beef and Vegetable Stir-Fry Recipe

Garnishes

I like to sprinkle toasted sesame seeds and a handful of chopped green onions on top for a bit of texture and fresh pop. Sometimes a drizzle of extra sesame oil right before serving takes it up a notch.

Side Dishes

This stir-fry pairs beautifully with steamed jasmine rice or even some garlic fried rice for extra flavor. On busy days, a simple bowl of noodles or quinoa works well too.

Creative Ways to Present

For celebrations, I’ve served this stir-fry in large shallow bowls surrounded by colorful edible flowers or placed over rice nests in individual plates. It’s a simple dish, but with a little presentation, it feels special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they taste great for up to 3 days. The veggies hold some crunch if you don’t overcook on reheating.

Freezing

Freezing works fine but I recommend freezing just the beef and sauce without the bok choy—it doesn’t freeze well. Mushrooms and snap peas can also get watery after thawing, so add fresh veggies when reheating.

Reheating

Reheat gently in a hot pan or wok to avoid drying out the beef. Add a splash of water or stock to loosen the sauce if it thickened too much. Microwaving is okay but can change the texture slightly.

Frequently Asked Questions:

Can I use other cuts of beef for this stir-fry?

Absolutely! While flank steak is ideal for its tenderness and quick cooking, you can also use skirt steak or sirloin. Just make sure to slice thinly across the grain and marinate well to get that tender texture.

What if I don’t have Shaoxing wine?

No worries if you don’t have Shaoxing wine; dry sherry or a splash of rice vinegar can work as substitutes. The goal is to add some depth and a touch of acidity.

Can I make this recipe gluten-free?

Yes! Swap the regular soy sauce for tamari or coconut aminos to keep it gluten-free. Just make sure your oyster sauce is also gluten-free or use a mushroom-based sauce alternative.

How do I keep the vegetables crisp in this stir-fry?

The key is cooking veggies on high heat only for a short time. Prepare all ingredients ahead, keep the wok hot, and add vegetables in stages, depending on their cooking time, to avoid sogginess.

Final Thoughts

This Beef and Vegetable Stir-Fry Recipe holds a special place in my kitchen—because it’s the perfect marriage of simplicity and flavor. I hope you enjoy making it as much as I do, and that it becomes one of those dishes you return to when you want a comforting, quick, and satisfying meal. Give it a go—you’ll love how easy and tasty dinner can be!