
Simple Homemade Beef and Vegetable Stir Fry with Garlic Ginger Sauce
Ready to stir things up in the kitchen? This simple homemade beef and vegetable stir fry is your go-to for big flavor in no time! Tossed in a savory garlic ginger sauce, it’s fresh, fast, and fabulously delicious. Let’s wok and roll—this recipe is a total game-changer!
5.0 out of 5 (1 rating)

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4 servings
Cuisine
Asian
Ingredients
- •1 pound beef sirloin, thinly sliced
- •2 tablespoons soy sauce
- •1 tablespoon cornstarch
- •2 tablespoons vegetable oil
- •3 cups mixed vegetables (e.g., broccoli florets, sliced bell peppers, snap peas, and carrots)
- •3 cloves garlic, minced
- •1 tablespoon ginger, minced
- •1/4 cup soy sauce (for sauce)
- •2 tablespoons oyster sauce
- •1 tablespoon honey
- •1 teaspoon sesame oil
- •1/4 cup water
- •1 teaspoon cornstarch (for sauce thickening)
- •Cooked white or brown rice, for serving
Instructions
- 1
In a bowl, combine sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss well and let it marinate for 10 minutes.
- 2
In a small bowl, mix together 1/4 cup soy sauce, oyster sauce, honey, sesame oil, water, and 1 teaspoon cornstarch to create the garlic ginger sauce. Set aside.
- 3
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Once hot, add the marinated beef and stir-fry for 2-3 minutes until mostly cooked through. Remove the beef from the skillet and set aside.
- 4
Add the remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
- 5
Add the mixed vegetables to the skillet and stir-fry for 4-5 minutes until tender-crisp.
- 6
Return the cooked beef to the skillet. Pour in the prepared garlic ginger sauce and stir to combine.
- 7
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and evenly coats the beef and vegetables.
- 8
Serve hot over cooked rice.
Nutrition Information
Calories
350 calories per serving
Protein
28g
Carbs
18g
Fat
20g
Frequently Asked Questions
Q: Can I use a different type of beef for this recipe?
A: Yes, you can substitute beef sirloin with flank steak, skirt steak, or even ribeye. Just make sure to slice it thinly against the grain for maximum tenderness. If using a tougher cut like chuck, consider marinating it a bit longer to tenderize.
Q: What vegetables work best for this stir fry?
A: You can use any combination of your favorite vegetables. Broccoli, bell peppers, snap peas, and carrots are great options, but zucchini, mushrooms, baby corn, or bok choy also work well. Just ensure all vegetables are cut into similar sizes for even cooking.
Q: Can I make this recipe gluten-free?
A: Yes, to make this recipe gluten-free, use gluten-free soy sauce or tamari, and make sure the oyster sauce is labeled gluten-free. Double-check all other ingredients for gluten-free certification as well.
Q: How do I keep the beef tender while cooking?
A: To keep the beef tender, slice it thinly against the grain and avoid overcooking. Cooking the beef in small batches over high heat for 2-3 minutes ensures it sears quickly without becoming tough.
Q: What can I use instead of oyster sauce?
A: If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mixture of soy sauce and a small amount of brown sugar for a similar sweet and savory flavor.
Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving for too long, as it may overcook the beef and vegetables.
Q: Can I add noodles instead of serving this over rice?
A: Yes, you can serve this stir fry over cooked noodles instead of rice. Lo mein, rice noodles, or even spaghetti work well. Simply toss the cooked noodles into the skillet with the beef, vegetables, and sauce to coat evenly before serving.
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