Name: Beef and Vegetable Stir Fry
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Chinese
Ingredients: 1 flank steak, about 2 pounds, sliced into thin bite sized pieces; 1 medium onion, sliced into bite sized pieces; 1 red pepper, cut into medium cubes; 1 yellow pepper, cut into medium cubes; 3 bunches broccoli crowns, cut into bite sized pieces; 3 tablespoon low sodium soy sauce; 2 teaspoons corn starch; 1 tablespoon Chinese cooking wine; 1 tablespoon mirin (or any sugar); 2 teaspoons beef bouillon; 2 cloves garlic, minced; 30 grams of ginger, sliced; 1/2 teaspoon salt; 4 tablespoons of cooking oil, split; 1 cup water; 2 tablespoons corn starch; 1/4 cup low sodium soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons vegetarian oyster sauce

February 2, 2026 Ellen 0 Comments

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Beef and Vegetable Stir Fry with Flank Steak, Broccoli, Peppers and Onions

Elevate your weeknight dinner with this tender Beef and Vegetable Stir-Fry, featuring perfectly seared flank steak and a rich, umami-packed sauce. This recipe utilizes professional Chinese cooking techniques—like a Shaoxing wine and cornstarch marinade—to ensure the beef stays incredibly succulent and velveted while cooking over high heat. Whether you’re looking for a quick 30-minute meal or a healthy, protein-packed alternative to takeout, this dish delivers bold flavors with a silky finish, thanks to a savory vegan oyster sauce glaze.

Beef and Vegetable Stir Fry Recipe Over Rice

Why You’ll Love This Recipe

Professional Texture: The combination of soy sauce, mirin, and cornstarch creates a protective coating on the flank steak, locking in juices.
Umami-Rich Sauce: We use vegan oyster sauce to provide that classic deep, earthy sweetness while keeping the dish accessible for different dietary preferences. I prefer vegan oyster sauce over the regular oyster sauce because the vegan version tastes less complex and doesn’t have the ocean-y briny taste that regular oyster sauce has. Either version can be used in this recipe.
Quick & Versatile: A high-heat stir-fry that pairs perfectly with jasmine rice, brown rice, or low-carb cauliflower rice.

Key Ingredients

Flank Steak: Thinly sliced against the grain for maximum tenderness. Other cuts of steak that work well in this recipe are: Skirt Steak, Flat Iron Steak, Top Sirloin, or Hanger Steak. You generally want a cut that is lean, has a distinct grain and takes well to marinade.
The Marinade: A classic trio of Shaoxing wine (for aroma), soy sauce (for salt), and mirin (for a touch of sweetness).
The Glaze: A glossy cornstarch slurry infused with savory vegan oyster sauce.
Fresh Vegetables: Perfect for bell peppers, broccoli, snap peas, or bok choy.

Beef and Broccoli Stir Fry Recipe — Next, add the broccoli.

Vegetable Stir Fry Broccoli Peppers Onions — Next, add the peppers and garlic.

Flank Steak Stir Fry Marinade — Remove the vegetables and stir fry the beef.

Beef and Vegetable Stir Fry with Cornstarch Slurry — Add the slurry.

Beef and Vegetable Stir Fry over rice — Serve over rice.

What’s in this stir-fry

flank steak
broccoli
peppers
onion
garlic
ginger
soy sauce
Chinese cooking wine
mirin
beef bouilllon
vegetarian oyster sauce
corn starch

Beef and Vegetable Stir Fry

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Tender slices of flank steak and a myriad of vegetables makes this Chinese dish as satisfying as it is versatile. Combining the usual suspects of sauces and spices to highlight the traditional flavors that we come to expect from a delicious Asian stir fry.

Author: Ellen
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sautéing
Cuisine: Chinese

Ingredients

Units Scale

1 flank steak, about 2 pounds, sliced into thin bite sized pieces
1 medium onion, sliced into bite sized pieces
1 red pepper, cut into medium cubes
1 yellow pepper, cut into medium cubes
3 bunches broccoli crowns, cut into bite sized pieces

Marinade for beef

3 tablespoon low sodium soy sauce
2 teaspoons corn starch
1 tablespoon Chinese cooking wine
1 tablespoon mirin (or any sugar)
2 teaspoons beef bouillon
2 cloves garlic, minced
30 grams of ginger, sliced
1/2 teaspoon salt
4 tablespoons of cooking oil, split

Slurry

1 cup water
2 tablespoons corn starch
1/4 cup low sodium soy sauce
1 tablespoon dark soy sauce
2 tablespoons vegetarian oyster sauce

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Instructions

Add all the marinade ingredients to the beef and mix well. Cover and let it marinade in the fridge for 1 to 3 hours. Overnight is fine too.
Remove the ginger slices from the beef marinade and set aside. Make the slurry and set aside. Heat your wok or large sauté pan over high heat. Add 2 tablespoons of cooking oil. This can be vegetable oil, avocado oil, sunflower oil, peanut oil or beef tallow.
Once your wok is smoking and oil sizzling, add onions and ginger and stir for about 1 minute. Add broccoli and stir fry it together with the onion mixture for an additional 2 minutes. Add the peppers, garlic and a pinch of salt. Stir fry for 3 minutes or until the vegetables just start to look tender. The pan should be smoking and the vegetables start to have a nice sear around them. Remove from wok into a large bowl.
With the wok still on high heat, you should continue to see the heat and smoke from the wok. Add the remaining 2 T of oil and spread it across the wok. Add the beef and distribute all the beef in a thin layer across the surface of the wok. Do not touch the beef for 1 minute to allow the beef to sear in the high heat. After 1 minute, stir the beef and re-arrange it again in a thin layer across the wok and let that sear again for 1 minute. Stir dry the beef for another minute before adding all your vegetables back into the wok.
Stir your slurry to re-mix the contents. The corn starch quickly settles to the bottom and you need to mix again right before you use it. Pour the slurry on to the beef and vegetables and stir to combine well. Allow the slurry to cook and after a minute, you will start to see it bubbling. It will look thin at first but will start to thicken as you keep cooking. Keep stirring every minute for about 3 to 4 minutes. The beef and vegetables will continue to cook together in the sauce.
Serve over rice.