Beef & Veggie Stir Fry

in Beef, Broccoli, Grains & Rice, Take-out Fake-out, Veggies

Beef & Broccoli Stir Fry

Flank steak is one of our favorite cuts of beef. It’s great on the grill so it makes plenty of appearances during the summer. It makes a great roulade which you can stuff with just about anything. And it makes killer fajitas on Margarita Night 🙂 It’s also what we usually grab when we’re making a stir fry (unless sirloin happens to be cheaper).

If you’ve spent more than 14 seconds poking around our site, you know that my husband isn’t a real big veggie eater. When I make Beef & Veggie Stir Fry for dinner, he eats Beef Stir Fry over rice and the kiddo and I eat the extra veggies. Its win-win for everyone… you know, kind of.

Stir fry is super versatile and fabulous way to clean out the random veggie collection left in your fridge. I always seem to have 2 carrots, a random green onion, a nub of ginger, and a half pound of tipless asparagus laying around. On the rare occasion that I actually need to buy something, I go for the veggies that are in season, on sale, and look the best.

Carrots are always cheap and I love broccoli. But because it’s a quick cooking dish, I blanch the “heavier” vegetables to soften them a bit before they got into the pan. Red bell peppers are another favorite when they’re in season, cheap, and bigger than my hand – and no blanching necessary, they’re perfectly crisp!

I usually serve stir fry along side a bed of brown rice with my trusty bottle of sriracha standing by!

Beef & Veggie Stir Fry

An asian inspired fresh vegetable stir fry.


  • 1 lb sirloin or flank steak, thinly sliced
  • 1 Tbsp soy sauce
  • pinch of red pepper flakes
  • 3 carrots, cut in 1/2 inch slices
  • 1 broccoli crown, florets cut from stem
  • 1/4 small onion, sliced
  • 1 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1/2 inch piece of ginger, peeled and grated
  • 2 green onions, sliced
  • 1 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 1 tsp cornstarch dissolved in 2 Tbsp water


  1. Toss beef in a medium bowl with soy sauce and red pepper flakes. Let sit while preparing the vegetables.
  2. Bring a pot of water to boil (you’ll need enough room to add the water, broccoli, and carrots without overflowing). Set a bowl of ice water next to the cook top. Add carrots to the boiling water and cook for 90 seconds. Add broccoli and cook for another 90 seconds. Remove vegetables and immediately place in the bowl of ice water. When cooled, transfer to a colander to drain, and lightly press with paper towels to get out the excess water.
  3. Heat oil in a large skillet/wok (I don’t have a wok but I have a big non-stick skillet that makes stir fry like a rockstar). Place beef and sliced onions (not the green onions) in the pan. Cook for about a minute and then flip over. Stir in the garlic, ginger, white parts from the green onion, the carrots, and the broccoli. Stir in brown sugar, soy sauce, and cornstarch slurry and cook for another minute.
  4. Remove from heat and sprinkle over the green parts from the green onion. Serve over a bowl of brown rice.
  5. This isn’t a super saucy dish – if you want to have extra liquid to spoon over rice, double the soy sauce and water at the end.


Yields: 4 servings

Confections of a Foodie Bride

This recipe was developed for the Texas Beef Council. As part of the Foodbuzz Tastemaker Program, I was reimbursed for the ingredients used in this recipe.

19 comments… add one
  • That looks so good! And easy too. Thanks.

  • I hate that flank steak popularity/demand has not reached my corner of the US. I never see it at the grocery store.

  • Looks amazing- I love beef stir frys. Awesome pic!

  • Looks fantastic! I am super happy that your posts aren’t truncated any more~

    • @katie, Thanks! I’ve been going back and forth for ages on deciding what looks the best on the front page. I try to always publish full-feed and then shorten after a new post is published. But that has its own problems. After a lot of back and forth, I’ve decided just to switch templates and redesign the site 🙂

  • Susan @ Our Family Eats

    Love that sriracha sauce too! Great recipe, beautiful photo too!

  • That looks wonderful! I need to expand my Asian inspired recipe collection, so I can’t wait to give this a try.

  • Delish! I didn’t use to make many Asian-inspired recipes at home because the sauces (usually) require so many ingredients, but once you give in and buy them all, you can make pretty much anything!

    This looks really good. I love recipes like this and so does my hubs. Thanks for sharing.

  • Just added this to my menu for the coming week! My husband is psyched! Gorgeous picture, too!

  • Congrats on your top 9!

  • I don’t cook beef very often, but would definitely pick some up for this – yum!

  • Wow, super fresh. Yum. I love your pictures, but most of all I adore your banner, the foodie bride one. It’s adorable!

  • my life be like

    thank you for making me crave home-made stir-fry at 10 o’clock at night right as I’m supposed to be going to sleep!! 🙂

  • Anything with Sriracha has my attention! Yum!

  • I’ve wanted this type of recipe for so long! I hate when restaurant stir-fries have too much salt or MSG…homemade is so they way to go. thanks for this!

  • Euganie Anderson

    cooked this the other night… It wa AWESOME!!!! It’s the best I have ever done and will cook again for sure……

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