Easy Weeknight Beef and Veggie Stir-Fry

An easy weeknight beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

A close-up of a big pan full of Easy Weeknight Beef and Veggie Stir-Fry.

When it comes to types of recipes you guys like to see here on the blog, some of the most requested are easy, weeknight meals. It’s something I’ve been working on bringing you more of, especially now that I’m in that season of life where they are oh-so-important. After all, there’s nothing like having your hands full with raising a tiny human to really put you in your place when it comes to what types of recipes you have time to make anymore.

So when my brother (who happens to have his hands full with three tiny humans of his own) texted me asking for a good homemade stir-fry recipe, I knew it was time to get one in my arsenal – and share it with all of you!

Why Stir-Fry is a Great Weeknight, Family-Friendly Meal

If you think about it, stir-fry is a pretty ultimate weeknight meal, for a number of reasons:

  • It comes together quickly
  • It’s adaptable for many different diets
  • You can pretty much throw in whatever you have on hand
  • It’s very nutritionally balanced
  • With the exception of some rice to serve it over, it’s a one-dish meal

Does this convince you that you need to make this Beef and Veggie Stir-Fry ASAP?

Well, what if I told you that, once you have the base recipe for this stir-fry down, you’ll be able to make this dinner in tons of different ways and improvise it however you want it so that you’re never serving the exact same thing twice? Let’s talk about the basic building blocks of a good stir-fry…

A dish of Easy Weeknight Beef and Veggie Stir-Fry ready to enjoy.

Basic Building Blocks of a Good Stir-Fry

When it comes to making stir-fry, there are just a few building blocks you need to make it a hit with the fam.

PROTEIN

You’ll want to always include some sort of protein, whether that’s beef, chicken, shrimp, tofu, etc. This will give the meal it’s “stick-to-your-ribs” quality so that you’re not raiding the kitchen for a snack two hours after eating.

VEGGIES

The fun part about stir-fry is that you can really use any combination of veggies you want. I used carrots, zucchini, broccoli and snow peas for this recipe, but some other great ideas might be:

  • Bell peppers
  • Mushrooms
  • Bok choy
  • Water chestnuts
  • Mini corn
A TASTY SAUCE

There are tons of different ways you can go with sauces for stir-fry, but the basic one I’ve included in this Beef and Veggie Stir-Fry will work with just about any protein and veggie combination you decide on.

What You Need to Whip Up a Stir-Fry In No Time

The other great thing about stir-fry for dinner – especially on a weeknight – is how very little equipment it involves. If you have a wok, use it! But if not, a big, deep saute pan will do just fine. Aside from an Instant Pot or rice cooker to make some rice to serve it with and a wooden spoon to stir, that’s all you need!

An overhead shot of two delicious plates of Easy Weeknight Beef and Veggie Stir-Fry.

So if all of these reasons don’t convince you, you can stop reading now, but if an Easy Weeknight Beef and Veggie Stir-Fry sounds right up your alley for dinner this week, read on for the recipe!

And in case you’re looking for some more weeknight dinner inspiration, check out these recipes:

A close-up of a big pan full of Easy Weeknight Beef and Veggie Stir-Fry.
Print
Easy Weeknight Beef and Veggie Stir-Fry
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy beef and veggie stir-fry recipe that’s ready in just 30 minutes. Serve over brown rice for a well-balanced meal that the entire family will love!

Course: Main Course
Cuisine: Chinese
Keyword: Asian, beef, dinner, entree, main course, stir-fry, weeknight
Servings: 4 people
Calories: 354 kcal
Author: CaliGirl Cooking
Ingredients
For the stir-fry:
  • 4 tablespoons sesame oil, divided
  • 3/4 pound flank steak, cut into thin strips or cubes
  • 3 cloves garlic, peeled and minced
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups snow peas, cut in half or thirds
  • 1 large carrot, sliced
  • 1 small zucchini, diced
For the sauce:
  • 1/4 cup tamari or soy sauce
  • 1/4 cup chicken or beef broth
  • 1/4 cup maple syrup
  • 1 tablespoon corn starch
  • 2 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon chili-garlic paste (optional)
For topping:
  • 1 green onion, thinly sliced
  • 2 teaspoons sesame seeds
Instructions

  1. Heat 2 tablespoons of sesame oil in your wok or large pan on the stove over medium heat. Once oil is shimmering, add flank steak and sear on all sides. Remove from pan and set on a plate while you start the vegetables. 

  2. Return wok to heat on the stove and add 2 more tablespoons of sesame oil. Once oil is shimmering again, add garlic and vegetables and stir to combine. Let veggies cook over medium heat while you mix up the sauce.

  3. In a small mixing bowl, whisk together all sauce ingredients. Add to the vegetable mix, then add the flank steak back to the pan. Continue to cook on medium heat until sauce has thickened slightly and vegetables are cooked.

  4. Serve over rice and top with green onions and sesame seeds.

Recipe Notes

DISH DENSITY: Medium

Quick and Easy Instant Pot Guinness Beef Stew

This quick and easy Instant Pot Guinness Beef Stew is the perfect weeknight meal, or way to celebrate St. Patrick’s Day! It’s full of delicious, hearty flavors and comes together in less than one hour.

Quick and Easy Instant Pot Guinness Beef Stew | CaliGirlCooking.com

It’s been a while, but I hope you’ll forgive me once you take a look at this Quick and Easy Instant Pot Guinness Beef Stew!

In case you don’t follow along on social media, I’ve been hard at work in what has become a favorite new capacity of mine – baby meal prepper! Just this week I came out with my second ever ebook, 30 Freezer-Friendly Recipes for Babies and Toddlers and it has been receiving rave reviews. It’s chock full of healthy recipes that the little ones go gaga over and – I have to say – I’m pretty darn proud of it!

One thing I’ve learned since becoming a mom is that delicious, healthy food doesn’t have to be elaborate or take hours to make. Whereas before I took pride in never taking the shortcut for any food I was preparing, I now take immense pride in figuring out ways to cook delicious meals using as many shortcuts as possible.

Quick and Easy Instant Pot Guinness Beef Stew | CaliGirlCooking.com

Perhaps the greatest “shortcut” I’ve discovered is the Instant Pot. To be honest, it took me a while to give in to the Instant Pot craze. Did I really need ANOTHER kitchen appliance? Was it really going to be THAT life-changing? It took a great sale last fall for me to finally break down and get one and I can now say with 100% certainty that YES, it is that life-changing. There’s a bit of a learning curve getting started, but once you get the hang of it you’ll never want to use your slow cooker again.

If you’re also new to the Instant Pot game (or are planning to be), these have been some of my favorite IP recipes I’ve made so far:

Instant Pot Butternut Squash Soup from Gimme Some Oven

Instant Pot Chicken Noodle Soup from Jo Cooks

Healthier Instant Pot Coq Au Vin from Half Baked Harvest

Instant Pot (Pressure Cooker) Kalua Pig from Nom Nom Paleo

While I have an Instant Pot recipe in my new ebook and am working on adapting some of my old recipes for the IP, this Quick and Easy Instant Pot Guinness Beef Stew is the first blog recipe I’ve developed for all of you IP fans out there and, if you don’t have an IP yet, now’s the time to get one! (*affiliate link)

Quick and Easy Instant Pot Guinness Beef Stew | CaliGirlCooking.com

We have had one of the rainiest winters we’ve had in a loooong time, so I’ve been craving all the comfort food. To me, there’s nothing like a hot bowl of soup or stew and a crusty piece of warm bread on a chilly, rainy evening. We had beef stew fairly often when I was growing up, but I’d never ventured into making my own…until now! With the Instant Pot, it comes together in less than an hour yet still fills your home with that delicious, slow-cooked aroma.  Did I mention it tastes amazing?

Since St. Patrick’s Day is just around the corner, I thought I’d jazz up what would be considered a traditional beef stew with a healthy dose of Guinness (after all, you know I love my cocktails.) Otherwise, I kept things pretty traditional with the typical carrots, onions and potatoes.

Quick and Easy Instant Pot Guinness Beef Stew | CaliGirlCooking.com

Now, if you’ll excuse me, I have a date with the couch, some beef stew and a big ol’ glass of wine. And will you do me a favor? Let me know your favorite Instant Pot recipes in the comments below!

Quick and Easy Instant Pot Guinness Beef Stew | CaliGirlCooking.com
Print
Quick and Easy Instant Pot Guinness Beef Stew
Prep Time
10 mins
Cook Time
43 mins
Total Time
53 mins
 

This quick and easy Instant Pot Guinness Beef Stew is the perfect weeknight meal, or way to celebrate St. Patrick’s Day! It’s full of delicious, hearty flavors and comes together in less than one hour.

Course: Main Course
Keyword: beef, dinner, Instant Pot, stew, weeknight
Servings: 4 people
Calories: 719 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 pounds beef stew meat
  • 5 tablespoons flour, divided
  • 5 tablespoons butter, divided
  • 1 onion, diced
  • 3 cloves garlic, peeled and minced
  • 3 large carrots, diced
  • 2 stalks celery, diced
  • 1 11.2-ounce bottle Guinness beer Or 1 can would be fine
  • 4 Yukon gold potatoes, large diced
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
Instructions

  1. Place the beef and 3 tablespoons of flour in a medium bowl and toss so the beef is evenly coated in the flour.

  2. Place 3 tablespoons of butter in the Instant Pot and set it on sauté for about 8 minutes. Once the butter is melted, add the beef. Let beef brown for at least a couple of minutes on one side and then stir to get a nice brown on all sides. 

  3. Add onion, garlic, carrots and celery to the Instant Pot and stir to combine. Pour in the Guinness to deglaze the pan.

  4. Add potatoes, Worcestershire, tomato paste, beef broth, thyme and bay leaves to the Instant Pot. Stir to combine. 

  5. Turn the valve to Sealing, press the Meat/Stew button and select high heat for 35 minutes. The pot will take a bit of time to preheat, then it will begin to count down.

  6. Once the time is up, turn the valve to vent. It will take a few minutes for all of the pressure to release. While you’re waiting, place remaining 2 tablespoons of butter in a small, microwave-safe dish and microwave until melted, about 30 seconds to 1 minute. Once butter is melted, stir in remaining 2 tablespoons of flour. Add this mixture to the stew in the Instant Pot and stir to combine. This will help thicken it up.

  7. Remove bay leaves and serve warm.

Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs

A tasty twist on the classic comfort food, Shepherd’s Pie gets a fall makeover with the addition of pumpkin and the season’s best fresh herbs.

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!

If there’s one thing that never fails to get me in the mood for fall and the impending holiday season, it’s our annual #virtualpumpkinparty! This is my third consecutive year participating in the virtual get-together and, let me tell you, it’s something worth getting excited about. Our count has now grown to over 60 bloggers and each one of us has a tasty pumpkin recipe (both sweet AND savory) that we’re sharing with you today. You can find the entire list of pumpkin recipes here, but I’ve got to tell you all about what is probably my newest fall comfort food obsession – Easy Double Pumpkin Shepherd’s Pie with Fresh Herbs!

Do you ever have a meal that you just love to eat but have never taken on the task of making yourself? That’s what Shepherd’s Pie was to me – well, up until a couple of weeks ago. For someone who grew up eating a lot of meat and potatoes, I sure don’t make ‘em a lot these days. But whenever someone would make me this one dish creation that happens to have meat, potatoes and veggies in one, I would be surprised at how much I enjoyed it. It was about time I tried making it myself, but of course not without my own little twist!

And let me tell you, this twist just makes my version of Shepherd’s Pie over-the-top delicious. Not only did I add mashed fresh pumpkin to the potato topping, but I also cubed up some of that same fresh pumpkin and added it to the ground beef and pea filling. Oh, and we can’t forget the fresh herbs – there’s nothing like some fresh sage and thyme to make a dish REALLY feel like fall!

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!

Now I know you’re already dying to whip up this Pumpkin Shepherd’s Pie for dinner, but let me make the decision even easier for you. This is a TWO-pot meal, folks. You’ll use one large pot to boil the potatoes and pumpkin for your topping, and a cast iron skillet to assemble all the pieces together and broil under the oven for a few minutes. So easy!

Oh, and hey! Where my mamas at? Easy Double Pumpkin Shepherd’s Pie is also a GREAT dish for baby-led weaning and for kids in general! For the little babes, I’d say just be careful with the peas. Either omit them completely or you can pick them out for your littlest ones if you just can’t give them up 😉

Okay friends, I’m going to keep this short and sweet today because, I mean, I have about 60 other pumpkin recipes to try my hand at, but I’ll tell ya – you’ll be doing yourself a huge disservice if you don’t give this Pumpkin Shepherd’s Pie a shot. And be sure YOU also check out all of the other fun recipes for our 2018 #virtualpumpkinparty!

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!

This Easy Double Pumpkin Shepherd's Pie with Fresh Herbs puts a fall twist on the classic comfort food. It's an easy weeknight meal and kid-friendly!
Print
Easy Double Pumpkin Shepherd's Pie with Fresh Herbs
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

A tasty twist on the classic comfort food, Shepherd’s Pie gets a fall makeover with the addition of pumpkin and the season’s best fresh herbs. 

Course: Main Course
Keyword: beef, comfort food, dinner, entree, kid-friendly, main dish, potatoes, pumpkin, weeknight
Servings: 5 people
Calories: 620 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 whole sugar pie pumpkin, peeled, seeded and cut into large cubes plus ¼ of a second sugar pie pumpkin peeled, seeded and cut into a small dice (about 1 cup)
  • 2 russet potatoes, peeled and cut into large cubes
  • 6 tablespoons butter, divided
  • 1/2 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 pound ground beef
  • 1 tablespoon each chopped fresh sage and thyme
  • 1 tablespoon flour
  • 1/3 cup beef broth or stock
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2/3 cup grated Parmesan
  • Salt and pepper to taste
Instructions

  1. Bring a large pot of water to a boil. Once water is boiling, add large pumpkin chunks and potatoes. Boil for 10-15 minutes or until pieces can be pierced easily with a fork. Strain out water and let cool slightly while you prepare the filling.

  2. Melt 2 tablespoons of butter in a large cast iron skillet over medium heat. Add onions, garlic and small cubed pumpkin and saute until onions are translucent and fragrant, 5-10 minutes. Add beef, brown slightly, and then toss in fresh herbs. 

  3. Add flour, beef stock and frozen peas and stir to combine. Let cook over medium heat, stirring occasionally, until beef is no longer bright pink.

  4. While beef mixture is cooking, mash your pumpkin and potatoes. Add 4 tablespoons of butter and heavy cream to the pot where the pumpkin and potatoes have been cooling. Using a hand mixer or immersion blender, cream everything together until smooth. Season with salt and pepper to taste.

  5. Once beef mixture is cooked, taste and season with salt and pepper as necessary. Turn off the burner your cast iron skillet has been cooking over and preheat your oven’s broiler (on high.)

  6. Spread the mashed pumpkin and potato mixture evenly over the beef in the cast iron skillet. Top with grated Parmesan and place under the broiler until the top has a lovely golden hue, which can take anywhere from 5-15 minutes. Just keep a close eye on it as it is under the broiler as things can take a turn towards burnt very easily!

  7. Serve pie by scooping the mixture out into bowls while it’s still warm. 

Island Style Teriyaki Beef Sliders

Summer cookouts just got that much better with these Island Style Teriyaki Beef Sliders. A sweet teriyaki glaze & Hawaiian sweet rolls are the ultimate game-changers! 

Island Style Teriyaki Beef Sliders are the perfect dish to serve at a summer BBQ.
This post was created in partnership with True Aussie Beef & Lamb and Big Green Egg in exchange for free product. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

And for ohhhh so many good reasons.

Reason #1: We’re going to Kauai!! The hubs and I take off tomorrow morning for our babymoon/make-up honeymoon and we are soooo excited for a little one-on-one time in the sun just relaxing and enjoying each other’s company. It can’t come soon enough!

Reason #2: If you can’t come to Kauai with us, grilling up some of these Island Style Teriyaki Beef Sliders will be the next best thing. You’ll feel like you’re right there with us as soon as you take your first bite of these juicy, teriyaki-glazed burgers.

Reason #3: I’ve partnered with two amazing companies, True Aussie Beef & Lamb and Big Green Egg, to help you #ownyourparty this summer with some amazing beef and lamb recipes and….wait for it….a Big Green Egg giveaway!!! Pardon the pun, but it’s pretty #aussome and I can’t wait to tell you all about it.

But first, before I get to the giveaway, I feel it’s absolutely necessary to tell you about these mouthwatering Island Style Teriyaki Beef Sliders.

When I got my shipment from True Aussie Beef & Lamb, I saw the grass-fed ground beef and, naturally, I immediately started thinking burgers. Then, my friend with the most amazing Hawaiiana-inspired home (yes, complete with naturally heated pool and waterslide) suggested we have our first pool party of the summer, dubbing it “Aloha Sunday.” I immediately knew I had to turn these burgers into an island-inspired treat, and these Island Style Teriyaki Beef Sliders were born!

The patties for Island Style Teriyaki Beef Sliders are brushed with a delicious sweet and salty teriyaki glaze before serving.

So, what, you may be wondering, makes an “Island Style” beef slider? Well, let me fill you in! Think a normal slider, but with a few fun, tropical twists. The first important distinction between island style and just your average burger is a sweet-salty teriyaki glaze, brushed on to the burgers the moment they come off the grill. Brushing the sauce on while the sliders are still piping hot allows it to caramelize slightly and therefore stick nicely to the patties so you don’t have a huge mess on your hands. Have no fear, there will be extra sauce for adding to your sliders once you build them!

The other fairly consistent (at least in my book) difference between the two styles is the bun. Rather than typical slider buns, I served my Island Style Teriyaki Beef Sliders on Hawaiian sweet rolls. THE best! If you haven’t ever had Hawaiian sweet bread, do yourself a favor and go buy some right this minute. They sell it in almost all big box grocery stores nowadays. I’m a big fan of King’s Hawaiian brand, and while we’re in Hawaii you can bet I’ll be stocking up on my favorite local brand there, Ani’s.

The beauty of serving Island Style Teriyaki Beef Sliders is that you can cook them on your Big Green Egg all in one batch!

Okay, now we get to the somewhat controversial part: the condiments and toppings. Some argue that a “true” teri burger needs nothing more than a swipe of mayo and some lettuce, while others insist on including some fresh pineapple in the mix. There’s also that extra teriyaki sauce I mentioned earlier that to me is a non-negotiable. Of course, you’ll always have your traditionalists who MUST have their ketchup and mustard. I recommend just serving the sliders in a “build-your-own” manner, setting them out with all of the condiments imaginable and letting your guests opt for whichever direction they want to take.

Island Style Teriyaki Beef Sliders will keep everyone happy at your next outdoor BBQ or pool party.

Whichever way you choose to eat your Island Style Teriyaki Beef Sliders, I can tell you that you will NOT be disappointed. I added a secret ingredient or two to the patties just because, but with the quality of #TrueAussieBeef, you honestly don’t even need to. As soon as we tasted the finished product, I commented to my husband that you could really TASTE the fact that the beef was grass-fed. It’s melt-in-your-mouth tender, with a fresh, herbaceous quality that you really don’t taste every day. The ground beef is so flavorful, you could easily leave out any seasoning save for a little salt and pepper, but hey, I’m a food always blogger and like to put a little spin on things 😉

Island Style Teriyaki Beef Slider patties prepped and ready for the grill!

Okay, so that’s the delicious scoop on my Island Style Teriyaki Beef Sliders, now let’s get to the important part, the GIVEAWAY!! As part of my partnership with True Aussie Beef & Lamb and Big Green Egg, I was given both the delicious grass-fed ground beef I mentioned above as well as my very own Big Green Egg. I had read about these Big Green Eggs, and always been fascinated by them, but to be honest, didn’t think we needed to invest in one quite yet since we already own both a gas and charcoal grill. Boy, was I wrong! As soon as our Big Green Egg came into our lives (which we’re still thinking of a name for, any suggestions?) we knew it was going to be a game-changer and become a go-to for all our grilling, cooking and smoking needs.

The Big Green Egg is the perfect outdoor cooking accessory to #ownyourparty. And you can win one for yourself!

This thing is amazing, and I’m happy to tell you anything you want to know about it (comment with any questions below!) but the most important thing I need to let you know is that YOU COULD WIN A BIG GREEN EGG FOR YOURSELF! That’s right, Big Green Egg and True Aussie Beef & Lamb will be sending one lucky winner a Big Green Egg through their “Greater Outdoors” campaign, running now through August 2. Click here to enter and cross your fingers that you’ll get to experience this truly #aussome outdoor cooking tool!

I’ll be taking things a little slower here on the blog for the next week and a half or so in order to really soak up our last vacation as a family of two, but you can certainly count on some more delicious #TrueAussieBeef and #TrueAussieLamb recipes during that time, plus more chances to enter to win your Big Green Egg!

Have a great Wednesday and continue to #beAussome!

Island Style Teriyaki Beef Sliders are the perfect dish to serve at a summer BBQ.
Print
Island Style Teriyaki Beef Sliders
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

Summer cookouts just got that much better with these sliders with a twist. A sweet-salty teriyaki glaze & Hawaiian sweet rolls are the ultimate game-changers!

Course: Main Course
Servings: 20 sliders
Author: CaliGirl Cooking
Ingredients
For the teriyaki sauce:
  • 1 cup soy sauce
  • 1 tablespoon peeled and minced ginger
  • 1 tablespoon peeled and minced garlic
  • 1/2 cup brown sugar
  • 3 tablespoons pineapple juice
  • 2 tablespoons cornstarch
For the burgers:
  • 2 pounds ground beef (preferably grass-fed True Aussie Ground Beef)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Suggested condiments:
  • Hawaiian sweet roll buns
  • Extra teriyaki sauce
  • Mayonnaise
  • Ketchup
  • Mustard
  • Sliced tomato
  • Sliced onion
  • Sliced pineapple
Instructions

  1. Heat your grill to a medium-high temperature. If using the Big Green Egg, you’ll want the temperature to get to about 500 degrees Fahrenheit.

  2. First, make the teriyaki sauce. Combine all ingredients except cornstarch in a small saucepan over medium-low heat. Let come to a low simmer, then whisk in cornstarch until sauce begins to thicken. Turn off heat and let sit at room temperature while you make the burgers. 

  3. In a medium mixing bowl, combine all burger ingredients. In this situation, it’s probably easiest to just get in there and mix everything together with your hands. 

  4. Once burger ingredients are combined, use your hands to form slider-size patties (make a ball about the size of a lacrosse ball, then flatten it slightly and use your thumb to place an indent in the center to allow the meat to expand while cooking.)

  5. Place sliders on the prepared grill and cook for just a few minutes each side. Since the patties are small, they won’t take much time at all to cook. 

  6. Remove burgers from the grill and immediately brush with some of the prepared teriyaki sauce. Reserve the remaining sauce to serve as a condiment. 

  7. Serve burger patties alongside sliced Hawaiian rolls and the rest of the suggested condiments. Let guests build their sliders as they please!

Island Style Teriyaki Beef Sliders | CaliGirlCooking.com