▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) Recipe

If you’re looking for a vibrant, flavor-packed dish that brings together tender beef and a rainbow of veggies, this beef with mixed vegetable stir fry is your new go-to. Featuring ▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas), this recipe is a brilliant way to use up whatever fresh produce you have on hand while delivering that perfect balance of crisp textures and savory sauce. It’s a fast, fuss-free meal that feels like a restaurant takeout classic but made right in your kitchen, guaranteed to brighten your dinner table any night of the week.

Ingredients You’ll Need

The magic of this stir fry really comes down to the simple, fresh ingredients that each bring something special to the dish. From the tender marinated beef to the colorful mixed vegetables and perfectly balanced sauce, every element plays a starring role in flavor, texture, and presentation. Let’s gather the essentials so you’re ready to whip up this delicious meal.

• ▢1 pound beef flank steak thinly sliced: This cut cooks quickly and stays juicy, perfect for stir frying.
• ▢3 tablespoons water: Helps tenderize the beef during marination for a silky, melt-in-the-mouth texture.
• ▢1 tablespoon Shaoxing rice wine: Adds a subtle, authentic depth of flavor.
• ▢¼ teaspoon salt and ¼ teaspoon baking soda: Salt seasons and baking soda tenderizes the beef beautifully.
• ▢1 tablespoon cornstarch: Creates a smooth coating that helps the beef stay moist and absorb the sauce.
• ▢Oil (neutral): For stir frying, you want something with a high smoke point.
• ▢¾ cup water (for sauce): Balances the rich soy-based stir fry sauce.
• ▢2½ tablespoons regular soy sauce: The savory backbone of the sauce.
• ▢1½ tablespoon granulated sugar: Just enough sweetness to round out flavors.
• ▢1 teaspoon chicken bouillon powder (optional): Boosts the umami punch if you like.
• ▢¼ teaspoon dark soy sauce (optional): Adds beautiful color and a deeper soy flavor.
• ▢2 tablespoons cornstarch (for sauce): Thickens the sauce to a luscious, glossy finish.
• ▢1 teaspoon toasted sesame oil: A final drizzle for that irresistible nutty aroma.
• ▢1 tablespoon garlic, minced: Aromatic and essential for that punchy stir fry fragrance.
• ▢1 tablespoon ginger, peeled and minced: Brightens up the dish with a fresh zing.
• ▢▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas): The vibrant heart of this dish, offering a variety of textures and flavors.

How to Make ▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas)

Step 1: Marinate the Beef

This step is all about treating your beef so it stays juicy and tender after stir frying. Combine the thinly sliced beef with water, Shaoxing rice wine, salt, and baking soda—and give it a good mix until the liquid’s absorbed. Add cornstarch next to coat every piece evenly, then finish with oil. Allow at least 10 to 15 minutes here so the beef soaks up all those flavors. If you can plan ahead, marinate overnight for even better results.

Step 2: Prepare the Stir Fry Sauce

Mix all the sauce ingredients—water, soy sauces, sugar, chicken bouillon powder, cornstarch, and toasted sesame oil—until smooth and lump-free. This sauce is sweet, savory, and just rich enough to tie the beef and vegetables together in perfect harmony.

Step 3: Blanch the Vegetables

Bring a pot of water to boil and add your ▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) in stages according to their heartiness. Broccoli and carrots take a little longer, while snow peas need just seconds. This step brightens the vegetables, keeps them crisp, and takes the raw edge off, making them easier to stir fry without losing their bite.

Step 4: Cook the Beef

Heat a wok or large pan over medium-high heat with enough oil to coat the bottom. Add the marinated beef in a single layer and let it cook undisturbed until the edges start turning opaque. Flip quickly to cook the other side until it’s just done. You want the beef juicy without overcooking so it stays tender. Remove it from the pan and set aside.

Step 5: Build the Sauce and Combine

Lower the heat slightly, drain some excess oil but keep about two tablespoons in your pan. Toss in the garlic and ginger, stir frying until fragrant—this wakes up the whole dish. Pour the sauce mixture in and stir until it thickens into a glossy coating. Once that perfect sauce consistency is achieved, lower the heat, add the beef back in, then toss in your blanched mixed vegetables. Stir everything together so each piece gets coated beautifully, locking in flavor and texture.

How to Serve ▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas)

Garnishes

A sprinkle of freshly chopped scallions or a scattering of toasted sesame seeds on top instantly lifts this dish from everyday to spectacular. A drizzle of chili oil or a few crushed red pepper flakes can add a spicy kick if you like things a little fiery. These simple touches bring freshness, color, and extra flavor nuances to the table.

Side Dishes

This beef with mixed vegetable stir fry pairs beautifully with steamed rice, egg fried rice, or soft lo mein noodles to soak up every bit of that incredible sauce. For a more indulgent meal, serve it alongside crispy crab rangoons or dumplings for a true Asian-inspired feast.

Creative Ways to Present

For a fun twist, serve the stir fry inside warm lettuce cups to add a crisp freshness and make it easy to eat as finger food. You can also pile it over steamed quinoa or cauliflower rice for a low-carb alternative that’s just as satisfying. Don’t be afraid to play with plating; a vibrant stir fry like this looks gorgeous garnished with colorful veggies and a drizzle of sauce.

Make Ahead and Storage

Storing Leftovers

This dish keeps very well in the fridge for up to 3 days when stored in an airtight container. Because the vegetables are blanched first and the beef is cooked just right, reheated leftovers maintain good texture and flavor without becoming soggy.

Freezing

If you want to freeze leftovers, pack the stir fry in freezer-safe containers in portion sizes. It will keep well for up to 2 months. To avoid mushiness, ensure the vegetables were not overcooked before freezing and thaw gently in the fridge overnight before reheating.

Reheating

For best results, reheat in a wok or skillet over medium heat just until warmed through, adding a splash of water or broth if the sauce has thickened too much. Microwaving works too, but stir halfway to distribute heat evenly and keep the beef tender and veggies crisp.

FAQs

Can I use frozen vegetables for this stir fry?

Absolutely. Frozen mixed vegetables can be a convenient option. Just be sure to blanch or microwave thaw them to drain extra water beforehand, so your stir fry doesn’t get watery.

What cut of beef is best for this recipe?

Flank steak is ideal because it cooks quickly and stays tender. If you prefer, eye round, chuck roast, or skirt steak work too, but watch cooking times carefully to avoid toughness.

Can I substitute chicken for the beef?

Yes, chicken breast or thighs make excellent substitutes. Marinate them the same way, but adjust cooking time until the chicken is cooked through.

How spicy is this stir fry?

This recipe is mild by default but you can easily spice it up by adding chili sauce, fresh chilies, or a dash of crushed red pepper flakes while cooking or as a garnish.

Is it okay to skip the Shaoxing rice wine?

If you don’t have Shaoxing rice wine, dry sherry or a splash of white wine can work as substitutes. If you prefer not to use alcohol, a little broth with a pinch of sugar can help balance flavors.

Final Thoughts

This beef with mixed vegetable stir fry is such a versatile and satisfying dish that I truly can’t recommend it enough. The harmony between tender beef and crisp ▢1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) makes every bite a delight. Whether you keep it simple or dress it up with your favorite garnishes and sides, this recipe is bound to become one of those reliable weeknight winners you’ll enjoy making again and again. Give it a try and watch the magic happen in your kitchen!