This beef with mixed vegetable stir fry is an easy 30 minute meal that's always on our weekly menu rotation. It's a Chinese takeout copycat recipe featuring tender, juicy beef and crisp vegetables tossed in a savory brown sauce. This recipe is perfect for using up all the leftover vegetables you have in your fridge and is a perfect pairing with egg fried rice and some crab rangoons. If you prefer chicken, check out our chicken with mixed vegetables recipe.
Jump to:
Ingredient and substitutions
Please scroll down to the recipe card for the ingredient quantities!
For marinating the beef:
- Beef - Our favorite cut of beef for beef with mixed vegetables and stir fries in general is beef flank steak because it's well priced, flavorful, and not too tough. You can also use other cuts like ribeye steak if you don't mind the price or skirt steaks, top sirloin, and eye round for a budget alternative. Note that leaner cuts like eye round can easily become dry if overcooked.
- Water - For hydrating the beef to keep it juicy.
- Shaoxing cooking wine - It gets rid of any unwanted beefy flavors and also makes the beef more fragrant. You can use dry sherry diluted with water if you don't have Shaoxing rice wine.
- Salt
- Baking soda - This is the magic ingredient used in Chinese restaurants for tenderizing meat. Just a little goes a long way. Baking soda also encourages water retention, which will keep the beef juicy.
- Cornstarch - Cornstarch is an essential part of the velveting process, which is a common Chinese cooking technique. The cornstarch with the water creates a protective layer around the beef, keeping it juicy.
- Oil - Any neutral oil will do. The addition of oil makes separating the beef easier.
The stir fry sauce:
- Soy sauce - Our recipe is based on regular soy sauce and we do not recommend low sodium soy sauce since it's more acidic.
- Water and chicken bouillon powder - This is the base of the sauce but you can also just use unsalted chicken stock instead. If you're using stock, we still recommend the bouillon powder for an additional layer of flavor.
- Sugar - You may be surprised but a little sugar helps to balance and round out the flavor of many sauces and dishes.
- Dark soy sauce - This is totally optional and is only to give the sauce a darker color.
- Cornstarch - For thickening the sauce.
- Toasted sesame oil - It adds a lovely nutty, toasted flavor the sauce sauce. An iconic but subtle flavor of many Chinese dishes.
For the rest of the dish:
- Mixed vegetables - Feel free to use any vegetables you like. We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas. Cut them into bite size pieces or your preferred shapes and sizes.
- Garlic and ginger - These are the must have aromatics for the stir fry sauce.
- Oil - Any neutral oil will do for cooking.
How to make beef with mixed vegetables
Please scroll down to the recipe card for the full recipe and instructions!
Prepare the ingredients:
1. Cut the beef flank into thin slices no thicker than ¼ inch, against the grain.
🌟 Pro tip: On a flank steak, the horizontal streaks across the steak is the direction the grain goes. So cut against (perpendicular) to the streak so that the beef is as tender as possible.
2. Marinate. Place the thinly sliced beef into a bowl, along with water, Shaoxing cooking wine, salt, and baking soda.
Mix well. Then add the cornstarch and mix until even and finish by adding the oil. Give it a good mix and set aside. Let the beef marinate for at least 10 to 15 minute while you prepare the other ingredients. You can also marinate the beef overnight.
3. Prepare the sauce. In a bowl, mix together all the ingredients for the sauce and mix until no more dry clumps of cornstarch is visible. Set aside until needed.
4. Blanch the vegetables. Bring a pot of water to a boil and add the mixed vegetables according to their heartiness. Cook the veggies to your desired tenderness.
🌟 Pro tip: For example, broccoli and carrots are heartier vegetables that can handle being cooked a little longer. Where as snow peas are way more tender and only require to be added at the last few seconds of cooking. If you prefer, you could also cook each vegetables separately.
Stir fry the beef with mixed vegetables:
5. Pan sear the beef. Add enough oil into a wok or pan to cover the bottom and heat over medium high heat. Once hot, add the marinated beef and cook on both sides until just cooked. Remove and set aside until needed.
📝 Note: Don't overcrowd the wok/pan! Sear in batches if needed and make sure to separate the beef so that each piece is cooked evenly. Also, there's no need to have color on the beef, but if you prefer, you can sear each piece until golden.
6. Make the sauce. In the same pan, reduce the heat to medium and keep 2 tablespoons of oil. Add the garlic and ginger and sauté until fragrant, about 15 to 30 seconds.
Give the prepared sauce a good stir and add to the pan. Let the sauce cook until thickened and glossy. Make sure to stir constantly.
7. Assemble. Add the beef to the sauce and mix well. Then add the blanched vegetables and toss until the veggies are evenly coated. Enjoy while hot!
Recipe tips
- Cut the beef into ⅛ to ¼ inch thick slices for even cooking. If the beef is too thin, it'll break apart while cooking and too thicken will make it tough and dry.
- overcook the mixed vegetables! Add the vegetables to the boiling water according to their heartiness. This way, your vegetables won't become overcooked. For example, carrots and broccoli is much heartier than snow peas. So add the carrots and broccoli first. Then, towards the last 5 to 10 seconds of cooking, add the snow peas.
- Mix the beef in stir fry sauce first. It is easier to coat the beef with sauce first. Then add the vegetables. The vegetables are bulkier and will make mixing and tossing harder. This method also prevents vegetables like broccoli florets from soaking up all the sauce.
Storage and reheating
Leftover beef with mixed vegetables can be stored in the fridge, in an airtight container, for up to 4 days. Make sure to let the leftover cool completely before refrigerating.
You can reheat the beef with mixed vegetable stir fry using the microwave or in a pan, on the stovetop. If you're reheating in the microwave, make sure to use a microwave safe container and and lid/cover.
Do note that the stir fry sauce on day two may become thinner and the vegetables won't be as crisp as when freshly made.
FAQ
No. The baking soda is part of the beef marinade to help tenderize the meat. It does not need to be washed off and will not make the dish taste different.
Yes, you can use frozen vegetables if you prefer. If using, make sure to either blanch them or microwave the veggies until heated through then drain well before adding to the sauce. This way, the sauce won't become diluted.
Instead of cornstarch, you can use potato starch for both beef marinade and the stir fry sauce. Use in equal amount.
📖 Recipe
Beef with Mixed Vegetable Stir Fry
Ingredients
For marinating the beef:
- 1 pound beef flank steak thinly sliced (between ⅛ and ¼ inch thick)
- 3 tablespoons water
- 1 tablespoons Shaoxing rice wine
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon oil any neutral oil
For the stir fry sauce:
- ¾ cup water
- 2½ tablespoons regular soy sauce
- 1½ tablespoon granulated sugar
- 1 teaspoon chicken bouillon powder optional
- ¼ teaspoon dark soy sauce optional for color
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
For the rest of the dish:
- 1 pound mixed vegetables of your choice cut into bite size (We usually use broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas)
- 1 tablespoon garlic minced (about 2-3 cloves)
- 1 tablespoon ginger peeled and minced (about 1 inch knob)
- Oil as needed for cooking (any neutral oil)
Instructions
- Marinate the beef:In a mixing bowl, combine the thinly sliced beef, water, Shaoxing rice wine, salt, and baking soda. Mix until the beef has absorbed most of the liquid.
- Add the cornstarch and mix until the beef is evenly coated. Finish the marinade by add the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the beef marinade overnight in the fridge.
- Prepare the sauce:In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.
- Blanch the vegetables:Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables well and set aside.*For example, broccoli and carrots are heartier vegetables that can handle being cooked a little longer. Where as snow peas are way more tender and only require to be added at the last few seconds of cooking. If you prefer, you could also cook each vegetable separately.*
- Make the beef with mixed vegetables:In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok. Once the oil is hot, add the marinated beef and cook on both sides until cooked through. Make sure to separate the beef so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.*The beef doesn't need to have color, but if you prefer, you can sear each side until golden brown.*
- Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the mined garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.
- Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy. Make sure to stir frequently to prevent the sauce from scorching on the bottom and to help the sauce thicken evenly. Reduce the heat to medium low if necessary.
- Once the sauce looks thick and glossy throughout, reduce the heat to low and add the beef. Mix until the beef is well coated. Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.
- Enjoy while hot and serve and rice or lo mein!
Notes
- Flank steak - Our most preferred choice of beef for beef and broccoli is flank steak. But you could also use other cheap cuts like eye round, chuck roast, and skirt. Do note that these cuts will be dry if the beef is overcooked.
- Freeze the beef for easier cutting. Having the beef flank steak semi frozen will make slicing easier. But make sure to have the beef full defrosted and drained before you start marinating.
- If using frozen vegetables - Make sure to have the vegetables blanched (boiled) and drained. You can also microwaved it until hot. Make sure to drain most of the water.
Jennifer Winter says
Amazing taste. Even better than at my local restaurant 😄
Mei says
So glad you enjoyed it, Jennifer!
Mei ❤️
Corinne says
This recipe is absolutely delicious with very easy to follow instructions. The only changes I made were adding a dash of soy sauce to the meat marinade and adding one teaspoon of oyster sauce to the stir fry sauce. Thanks!
Mei says
So glad you enjoyed it, Corinne!
Mei ❤️
boy mondragon says
The best stir fry recipe i've used so far (added oyster sauce)...yummy result...recommended to friends..
Mei says
So glad you enjoyed it!
Mei ❤️