Beef Stir Fry with Vegetables


5 from 1 vote
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Beef stir fry is one of my favorite quick-meal dinners to make on busy evenings. With baseball season beginning for us, the quicker the meal, the better. If I know I have everything ready to make a delicious, homemade meal at home, we’re less prone to pull through a drive through out of desperation and this beef stir fry recipe is just perfect!

To make cooking time even quicker, I like to go ahead and prepare ingredients earlier in the day. The preparation is really where most of the time for beef stir fry is spent, so go ahead and slice your beef and onions, measure out your other ingredients, and then sit back and enjoy your afternoon.

Then when you are running back in the door starving after an afternoon at the ball fields, dance practice, or whatever event you have going on, just get your ingredients out, heat up your pan, and get ready to enjoy a delicious, quick dinner at home.

Here’s how I make my beef stir fry with vegetables.

Beef Stir Fry with Vegetables

5 from 1 vote
A quick and easy meal you can have ready for your family in minutes.
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4


  • 1 pound flank steak
  • 2 onion, thinly sliced 2 tablespoons
  • grapeseed oil, or other high heat oil
  • 2 cloves garlic, minced
  • 1/2 cup beef stock , or broth
  • 2 tablespoons soy sauce
  • 1 cup snow peas, or other vegetables
  • salt and pepper
  • cooked white rice


  • Slice beef into thin, bite-sized strips. Be sure to slice across the grain.
  • Sprinkle with salt and black pepper. Set aside.
  • Pour 1 tablespoon oil into large skillet.
  • Heat over high heat until skillet begins to smoke lightly.
  • Add onions and cook until onions become lightly browned and softened.
  • Remove from pan and sprinkle lightly with salt and pepper.
  • Pour remaining oil into the skillet.
  • Add the beef and cook until lightly browned, stirring often.
  • Add in garlic, beef broth and soy sauce. Add back in the onions and the snow peas or other vegetables.
  • Cook another 2-3 minutes.
  • Serve immediately over cooked rice.


  • Use other vegetables in place of snow peas, such as broccoli or asparagus.
  • Add 1 teaspoon grated ginger for additional flavor.
  • Substitute flank steak with any other tender cut of beef.


Calories: 268kcal | Carbohydrates: 9g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 90mg | Sodium: 641mg | Potassium: 641mg | Fiber: 2g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. Alec Braum says:

    Appreciate for the insightful blog update. I was trying to subscribe to your RSS feed, but I wasn’t able to get it working with Google Reader. Is there a problem, or is it my fault (I’m a hopeless technophobe!)?

  2. Tessa says:

    Simple meals are always great for busy days. This sounds great!

  3. megan @ whatmegansmaking says:

    I love stir-fry! I never seem to make it with beef though – good reminder πŸ™‚