Beef Stir Fry with Veggies and Sesame Recipe
If you’re craving a quick, vibrant, and downright delicious dinner, this Beef Stir Fry with Veggies and Sesame Recipe is going to become your new best friend. I first whipped it up on a busy weeknight when I needed something fast but packed with flavor — and let me tell you, it did not disappoint. With tender beef, fresh crunchy veggies, and that nutty hit from toasted sesame seeds, you’ll want to make this over and over again. Stick around, because I’m sharing all my tips so you can easily nail this in your own kitchen.
Why This Recipe Works
- Balanced Flavors: The combo of soy sauce, brown sugar, garlic, and ginger creates a perfect sweet-savory glaze that coats everything beautifully.
- Texture Contrast: Tender seared beef paired with crisp, colorful veggies keeps every bite interesting and fresh.
- Easy Prep & Quick Cook: It’s designed to come together fast, making it ideal for weeknights without sacrificing taste.
- Versatility: With simple swaps, you can easily adjust vegetables or protein to fit what you have on hand or prefer eating.
Ingredients & Why They Work
This Beef Stir Fry with Veggies and Sesame Recipe shines because each ingredient brings its own magic to the table. The flank steak is lean and tender when sliced right, the vegetables add vibrant color and crunch, and the sauce ties it all together with that signature stir fry zing. When shopping, make sure to pick fresh, crisp veggies and the right cut of beef for best results.
- Flank Steak: Lean and flavorful, perfect for quick cooking when sliced thinly against the grain.
- Soy Sauce: Provides the savory depth; using low sodium can help control salt levels precisely.
- Cornstarch: Helps tenderize the beef and creates a velvety coating that thickens the sauce slightly.
- Vegetable Oil: Neutral-flavored oil that handles high heat well for stir frying.
- Broccoli Florets: Crunchy and fresh, they soak up the sauce beautifully.
- Shredded Carrots: Add sweetness and vibrant color.
- Snow Peas: Crisp with a subtle sweetness, they cook quickly.
- Red Bell Pepper: Brings sweetness and bright color to the mix.
- Green Onion: Used at the end for a fresh, mild bite and garnish.
- Brown Sugar: Balances the saltiness with a deep, molasses-like sweetness.
- Garlic Powder & Ginger: Classic aromatics that give this dish its warm, savory backbone.
- Sesame Seeds: Toasted to enhance their nutty flavor and add a delightful crunch on top.
Tweak to Your Taste
This recipe is like a blank canvas for your flavor preferences and creativity—and trust me, I’ve tried all kinds of twists. Feel free to swap veggies depending on what’s fresh or what you’re craving. I often toss in mushrooms or bok choy for added earthiness, and sometimes dial back the brown sugar if I want it less sweet.
- Vegetable Swaps: Mushrooms, baby corn, zucchini, or bok choy all work beautifully here – try what you love or have on hand.
- Protein Options: If you can’t find flank steak, skirt steak or sirloin make excellent alternatives.
- Adjusting Saltiness: Using low sodium soy sauce or adding a splash of vinegar helps balance the flavors if it feels too salty.
Step-by-Step: How I Make Beef Stir Fry with Veggies and Sesame Recipe
Step 1: Prep & Marinate the Beef for Tenderness
Start by slicing your flank steak thinly—about half an inch thick and two inches long strips—cutting across the grain. This is key for tender bites and a satisfying chew. Toss the beef in soy sauce and cornstarch, then let it marinate at room temp for at least 30 minutes. I usually pop mine in the freezer for ten minutes before slicing—it firms up the meat and makes cutting easier!
Step 2: Prepare Your Veggies & Sauce
While the beef marinates, get your veggies washed, chopped, and ready: broccoli florets, shredded carrots, snow peas, red pepper, and green onions. Then whisk together the sauce ingredients—soy sauce, brown sugar, garlic powder, and ginger—and set it aside. Trust me, prepping everything beforehand makes the cooking flow so much smoother.
Step 3: Stir Fry the Beef in Batches
Heat your wok or large skillet on high and add vegetable oil. It needs to be hot so the beef sears instead of stewing. Fry half the meat for about 3 minutes until you see that gorgeous caramelized crust, then remove and repeat with the other half. Crowding the pan is a common mistake—I’ve learned the hard way it results in steamed meat instead of seared perfection.
Step 4: Cook the Veggies and Combine Everything
Next, add all the veggies except the green onions to the pan and stir fry for about 2 minutes—you want them still crisp with great color. Toss the beef back in, pour over your sauce, and stir everything to get that glossy coating. Heat through just until bubbly, then off the heat and top with sliced green onions and the toasted sesame seeds for that final flavor punch.
Pro Tips for Making Beef Stir Fry with Veggies and Sesame Recipe
- Freeze Before Slicing: Firming the beef in the freezer for about 10 minutes makes slicing thin strips much easier and more precise.
- Don’t Crowd the Pan: Searing the beef in batches ensures you get that perfect golden crust rather than steamed, soggy meat.
- Toast Sesame Seeds Indoors: Use a dry skillet on medium heat and watch carefully for 3-5 minutes; they turn from bland to nutty fast without burning.
- Quick Veggie Sear: Keep veggies crisp and bright by stir frying only 2 minutes—overcooked veggies lose their snap and color.
How to Serve Beef Stir Fry with Veggies and Sesame Recipe
Garnishes
I always sprinkle on extra toasted sesame seeds and thinly sliced green onions at the end—it adds a fresh pop and a lovely contrast in texture. Sometimes I toss in a few red pepper flakes if I’m feeling a little spice, but that’s totally optional.
Side Dishes
Nothing beats this beef stir fry served over steamed white rice or even better, some fluffy jasmine or basmati rice. If you’re avoiding grains, garlic cauliflower rice makes a fantastic alternative. I’ve also enjoyed it piled over hot soba noodles for a fun twist that soaks up all the sauce.
Creative Ways to Present
For a dinner party, I like to serve this stir fry family-style in a big beautiful platter surrounded by small bowls of condiments like extra soy sauce, chili oil, and sliced fresh herbs like cilantro or Thai basil. You can also wrap it up in lettuce cups for a fresh handheld treat that’s super fun especially with kids.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in airtight containers in the fridge where they last about 3 to 4 days. The veggies tend to soften a bit but the flavors actually deepen, making for an excellent quick lunch the next day.
Freezing
While I personally prefer this stir fry fresh, it can freeze okay if you keep it tightly sealed in freezer bags or containers. Reheating from frozen works but I recommend thawing overnight in the fridge to prevent the veggies from turning too mushy.
Reheating
When reheating, I pop my portions into a hot skillet for a few minutes until warmed through—this helps revive the veggies’ texture better than the microwave. If you’re in a hurry, microwave works fine but add a splash of water or soy sauce to keep things moist and toss halfway through.
FAQs
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Can I use another cut of beef for this stir fry?
Absolutely! Flank steak is preferred for its tenderness and flavor, but skirt steak or sirloin steak are fantastic substitutes. Just make sure to slice thinly against the grain for best tenderness.
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What vegetables work best in this Beef Stir Fry with Veggies and Sesame Recipe?
Besides broccoli, carrots, snow peas, and bell pepper, you can experiment with mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage. Choose veggies that cook quickly and hold some crunch.
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Is the dish very salty because of soy sauce?
It can be if you use regular soy sauce, but using low sodium soy sauce helps reduce saltiness. If it tastes too salty, adding a teaspoon of vinegar balances the flavors nicely.
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Do I have to toast the sesame seeds?
Toasting sesame seeds boosts their nutty flavor and adds crunch, which I highly recommend. The easiest way is to toast them in a dry skillet over medium heat for 3-5 minutes, watching carefully so they don’t burn.
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Can I substitute brown sugar with white sugar?
Yes! White sugar works well and will still bring sweetness to the sauce, though the flavor will be a little lighter without the molasses notes from brown sugar.
Final Thoughts
This Beef Stir Fry with Veggies and Sesame Recipe has become a staple in my meal rotation because it’s fast, fresh, and flexible enough to suit just about any taste or occasion. What I love most is how it feels like a special treat but takes less than an hour from start to finish. I’m excited for you to try it and maybe even make it your own with my tips. When you do, pour yourself a cup of tea and savor every bite—you deserve it!
Print
Beef Stir Fry with Veggies and Sesame Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Halal
Description
A flavorful and quick beef stir fry featuring tender flank steak and crisp vegetables tossed in a savory soy-ginger sauce, perfect served over noodles or rice for a satisfying meal.
Ingredients
Beef and Marinade
- 1 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
Vegetables
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup snow peas
- 1 red bell pepper, sliced
- 1 green onion, sliced
Sauce
- ½ cup soy sauce
- 3 tablespoons light brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon ground ginger or 2 teaspoons fresh grated ginger
- 2 tablespoons toasted sesame seeds
Instructions
- Marinate the Beef: Cut beef thinly across the grain into strips no more than ½-inch thick and 2 inches long. Place the beef in a freezer bag or medium bowl, add 2 tablespoons soy sauce and 2 tablespoons cornstarch, stir to coat, and let marinate at room temperature for at least 30 minutes.
- Prepare Vegetables and Sauce: While the beef marinates, prepare the broccoli florets, shredded carrots, snow peas, sliced red bell pepper, and green onion. In a separate bowl, whisk together ½ cup soy sauce, brown sugar, garlic powder, and ground or fresh ginger to make the sauce; set aside.
- Heat the Skillet: Heat 2 tablespoons vegetable oil over high heat in a large deep skillet or wok until hot and shimmering.
- Cook the Beef in Batches: Add half of the marinated beef to the skillet, spreading it out to avoid crowding, and fry for 3 minutes until browned. Remove the cooked beef from the skillet and repeat with the remaining beef. Removing the beef in batches ensures proper searing.
- Cook the Vegetables: Add broccoli, carrots, snow peas, and red bell pepper to the skillet, stir-fry for 2 minutes until tender-crisp.
- Combine and Finish: Return all the beef to the skillet with the vegetables. Pour in the prepared sauce and stir everything together, cooking just until heated through and the sauce thickens slightly.
- Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds over the stir fry. Serve immediately over cooked noodles or rice of your choice.
Notes
- Store leftovers in an airtight container in the fridge for 3 to 4 days; reheat well in the microwave.
- If flank steak is unavailable, skirt steak or sirloin steak are good alternatives.
- Other vegetables like mushrooms, baby corn, zucchini, celery, bean sprouts, bok choy, or cabbage can be used as substitutes or additions.
- Use low sodium soy sauce or add a teaspoon of vinegar if the dish tastes too salty due to the soy sauce.
- White sugar can replace brown sugar if unavailable; it will still taste delicious.
- To toast sesame seeds, cook them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until golden brown; watch carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
