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A close-up of a big pan full of Easy Weeknight Beef and Veggie Stir-Fry.
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5 from 1 vote

Easy Weeknight Beef and Veggie Stir-Fry

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free
Servings: 4 people
Calories: 362kcal

Equipment

  • Chef's knife
  • Cutting board
  • Wok or large, deep saute pan
  • 2 cup measure
  • Tablespoon
  • Teaspoon
  • Plate
  • Small mixing bowl
  • Whisk
  • Tongs

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 snap or 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

  • Heat 2 tablespoons of sesame oil in your wok or large pan on the stove over medium-high 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. 
  • Return wok to medium-high 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-high heat while you mix up the sauce, turning the heat down to medium once they have a little sear on them.
  • 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.
  • Serve over rice and top with green onions and sesame seeds.

Notes

  1. Feel free to sub in another protein (chicken, shrimp, tofu, etc.) for the beef.
  2. Also feel free to sub in different vegetables that you have on hand (bell peppers, mushrooms, bok choy, water chestnuts and mini corn are all great ideas).
  3. Cut protein and vegetables so that their surface area is maximized and use a wok or cast-iron skillet to maximize searing.
  4. Serve over brown or white rice.

Nutrition

Calories: 362kcal | Carbohydrates: 25g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 953mg | Potassium: 703mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3708IU | Vitamin C: 62mg | Calcium: 99mg | Iron: 3mg