Name: Beef Stir-Fry with Fresh Vegetables 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 with 1 tablespoon water (cornstarch slurry)

There’s nothing quite like the sizzle and vibrant colors coming together in a stir-fry. This Beef Stir-Fry with Fresh Vegetables Recipe brings that satisfying crunch and tender beef combo right to your table. It’s quick, fresh, and bursting with flavor – a perfect dish to brighten up any weeknight.

The dish is served in a deep dark brown bowl with a rustic look, filled with glossy stir-fried slices of brown meat mixed with bright green snap peas, light green bok choy with white stalks, dark green leafy vegetables, and small brown mushrooms, all coated in a shiny dark brown sauce. The bowl sits on a light woven mat on top of a white marbled surface, with a pair of dark brown wooden chopsticks placed beside it. In the background, there is a small white bowl with blue patterns filled with white rice, and a pale green cup holding green tea, both slightly out of focus. 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 Stir-Fry with Fresh Vegetables Recipe
Top Tip
How to Serve Beef Stir-Fry with Fresh Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Stir-Fry with Fresh Vegetables Recipe

Why You'll Love This Recipe

I’ve made this beef stir-fry more times than I can count, and honestly, it’s become one of my kitchen go-tos for busy nights. The balance of tender flank steak with crisp, fresh veggies is just unbeatable, plus the sauce ties everything together so beautifully.

Speedy Weeknight Meal: You’ll have dinner on the table in under 40 minutes without sacrificing any flavor.
Fresh & Flexible Ingredients: Using bok choy, mushrooms, and snap peas gives plenty of texture but feel free to swap veggies you prefer or have on hand.
Rich, Balanced Sauce: The light and dark soy, oyster sauce, and Shaoxing wine create a savory layer that’s just irresistible.
Perfectly Tender Beef: Marinating the flank steak with cornstarch and baking soda makes it incredibly soft and juicy every time.

Ingredients & Why They Work

This recipe truly shines because of the harmony between each ingredient. The choice of flank steak is key—it’s lean but tender when sliced properly and marinated well. The vibrant crunch from fresh bok choy, mushrooms, and snap peas keeps each bite lively. And the sauce ingredients are pantry staples that build layers of umami and sweetness.

Flat lay of fresh raw flank steak slices arranged neatly, a small white ceramic bowl of fine white cornstarch powder, a small white ceramic bowl with clear water, fresh crisp bok choy pieces with vibrant green leaves and white stalks, a pile of fresh Bunashimeji mushrooms with slender beige caps, a handful of bright green sugar snap peas, a small white ceramic bowl filled with light golden neutral oil, a tiny white ceramic bowl holding amber sesame oil, a small white ceramic bowl containing dark soy sauce, a small white ceramic bowl with light soy sauce, a small white ceramic bowl with rich brown oyster sauce, a small white ceramic bowl with fine white sugar crystals, fresh peeled ginger root chunk beside a small pile of finely minced ginger, two whole uncracked garlic cloves, a small white ceramic bowl with light amber Shaoxing wine, placed 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: Slice thin and against the grain to maximize tenderness; the ⅛-inch thickness cooks quickly and stays juicy.
Cornstarch: Essential for velveting the beef—this helps create that silky texture and locks in moisture.
Baking soda: A slight tenderizer that works wonders when combined with cornstarch in the marinade.
Bok choy: Adds mild bitterness and crunch; cutting into manageable pieces makes it easier to stir-fry evenly.
Bunashimeji (Beech) mushrooms: Their firm texture holds up well in quick stir-frying and brings earthiness.
Sugar snap peas: Sweet, crisp pods that contrast perfectly with the soft mushrooms and beef.
Soy sauces (light & dark): Provide the salty, umami base—with dark soy adding color and depth.
Oyster sauce: Gives a subtle richness and a touch of sweetness that pulls the flavors together.
Shaoxing wine: A splash lifts the flavor, adding complexity and a slight tang.
Ginger & garlic: Classic aromatics to brighten the dish and cut through richness.
Neutral oils: Use high-heat tolerant oils like vegetable or avocado to get that satisfying sear without smoking.

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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 the best parts about this Beef Stir-Fry with Fresh Vegetables Recipe is how you can really tailor it to your tastes or pantry. I've switched up veggies and even swapped flank steak for chicken sometimes, and it’s delicious every time.

Variation: I once swapped in bell peppers and broccoli for a more colorful version, and my family loved the change—it’s all about fresh, crisp veggies you enjoy.
Make it gluten-free: Just use tamari instead of soy sauce to keep that deep umami flavor without gluten.
Spicy kick: Feel free to toss in some sliced chili or a dash of chili oil if you prefer heat.
Vegan twist: Replace beef with firm tofu or tempeh and use mushroom sauce to keep the umami punch.

Step-by-Step: How I Make Beef Stir-Fry with Fresh Vegetables Recipe

A bowl filled with a beef stir-fry dish shows several layers: the bottom layer is a rich brown sauce; the second layer contains dark brown slices of beef mixed with bright green snap peas, leafy green bok choy, white crunchy pieces of napa cabbage, and light brown mushrooms on top. The bowl is white with a dark interior, and it rests on a woven mat placed on a white marbled surface. Next to it, there is a small white bowl filled with white rice and a light green tea cup nearby. A pair of brown wooden chopsticks is placed in the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Beef for Tenderness

Start by mixing the flank steak slices with cornstarch, oil, water, and baking soda. I like to use a bowl large enough to toss everything easily to coat every piece. Let it rest for at least 30 minutes; overnight if you have the time. This step is crucial—it softens the meat and gives you that melt-in-your-mouth texture every time.

Step 2: Prep Fresh Vegetables

While the beef marinates, get your veggies ready. Cut the bok choy into bite-sized pieces, wash your mushrooms and peas thoroughly, and drain them well. Keeping the pieces uniform helps everything cook evenly, and you’ll want to avoid soggy stir-fry by properly drying your vegetables.

Step 3: Mix Up the Flavorful Sauce

In a small bowl, whisk together warm water (or stock), sesame oil, light and dark soy sauces, oyster sauce, and a touch of sugar. This combo delivers a taste that’s rich, slightly sweet, and perfectly balanced—trust me, it’s the secret behind the recipe’s irresistible flavor.

Step 4: Sear the Beef

Heat your wok or skillet on high until it just starts to smoke—this is essential for that quick sear. Add 2 tablespoons of oil around the edges, then add the beef in a single layer. Let it sear untouched for 30 seconds to get a nice crust, then flip and sear for another 30 seconds. Don’t overcook here—the beef will finish cooking later. Remove the beef and set aside.

Step 5: Stir-Fry Aromatics and Vegetables

Turn the heat back on high and add the remaining tablespoon of oil, then toss in minced ginger—just 10 seconds to release its fragrance. Add garlic next and cook briefly, then add your mushrooms and stir-fry until they start to brown, about 15 seconds. Splash in Shaoxing wine to deglaze and add flavor. Now, throw in the snap peas and bok choy, stir-frying on full blast until the bok choy just begins to wilt—another 20 seconds or so.

Step 6: Bring It All Together

Pour in your prepared sauce, add the beef back to the wok, and gather everything in the center. When the sauce starts to simmer and the wok sides heat up, use quick circular motions to toss everything so the beef and veggies kiss the hot wok sides. Then pour in the cornstarch slurry and stir fast as the sauce thickens, coating everything beautifully. This final glossy finish ties the whole dish together.

Top Tip

Over the years, I’ve learned a few tricks with this Beef Stir-Fry with Fresh Vegetables Recipe that really help nail the texture and flavor every time. These tips have saved me from soggy veggies or tough beef on more than one occasion!

Marinate Longer: If possible, marinate the beef overnight. The baking soda has more time to tenderize, giving you an even silkier bite.
High Heat is Essential: Always preheat your wok or pan until it’s almost smoking. Stir-frying is a quick, high-heat method—you want that sear and fast cooking.
Don’t Overcrowd: Cook beef and veggies in batches if your pan is small. Crowding releases water, which leads to steaming, not stir-frying.
Fast Stirring After Slurry: Once you add the cornstarch slurry, stir quickly and consistently to avoid clumps and ensure a glossy sauce coating.

How to Serve Beef Stir-Fry with Fresh Vegetables Recipe

Garnishes

I usually finish with a sprinkle of toasted sesame seeds and some thinly sliced scallions. The sesame seeds add a lovely nutty crunch, while the scallions bring freshness and a pop of green that brightens the plate visually and flavor-wise.

Side Dishes

My go-to sides are steamed jasmine rice or even simple garlic fried rice to soak up the sauce. Sometimes, I’ll pair it with a light cucumber salad to add a cool, crisp contrast to the warm stir-fry.

Creative Ways to Present

For special occasions, I love serving this stir-fry over a bed of sizzling black rice in a cast iron skillet, garnished with fresh herbs like cilantro and mint. It adds color and a bit of drama to the table—a fun way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover beef stir-fry stores beautifully—just pop it into an airtight container and refrigerate. I usually use it within 2 days to keep the veggies crisp and the beef tender.

Freezing

Freezing is possible but I recommend freezing the beef and veggies separately if you want the best texture. Mushrooms and bok choy can get a bit watery after freezing, so fresh is always better. Still, it’s convenient for meal prep if you’re short on time!

Reheating

To reheat, I prefer warming it in a hot skillet over medium heat with a splash of water or stock to revive the sauce and veggies. Microwaving is quicker but can sometimes turn the beef a little tough, so go stovetop if you have time.

Frequently Asked Questions:

Can I use a different cut of beef for this stir-fry?

Absolutely! Flank steak is ideal for its tenderness and quick cooking, but you can also use sirloin or skirt steak. Just be sure to slice thinly against the grain for best results.

What can I substitute if I don’t have Shaoxing wine?

You can substitute dry sherry or even a splash of mirin or white wine. If you prefer a non-alcoholic option, a bit of chicken or beef stock with a splash of rice vinegar can work well, too.

How do I prevent the vegetables from getting soggy?

Make sure to wash and thoroughly dry your vegetables before stir-frying. Cook on high heat without overcrowding the pan, and add the veggies in stages based on cooking times to keep them crisp.

Can I make this recipe vegetarian?

Yes! Swap the beef for firm tofu or tempeh, and use vegetarian oyster sauce or mushroom sauce for that savory umami flavor. The fresh veggies and sauce combo remain delicious with this change.

Final Thoughts

This Beef Stir-Fry with Fresh Vegetables Recipe has become such a comforting, trusty option for me when I want something that’s fast, flavorful, and just downright satisfying. I feel confident recommending it to you because the steps are straightforward and the flavors so dependable. Give it a try—you might find it’s a new favorite for your dinner rotation, just like it is for me.