Beef & Veggie Stir Fry

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.