Beef and Vegetable Stir-Fry Recipe

The taste of beef and stir-fry veggies is delicious and perfect for serving your guests. Additionally, it is quite simple to prepare. You only need 30 minutes to prepare and 10 minutes to cook it. It cooks quickly, so it doesn’t need much time, and you’ll feel great after eating a bowl of this deliciousness.

Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry Recipe

Stir-fries are known to cook quickly, but the prep can often be time-consuming. However, this simple five-ingredient stir-fry recipe makes the prep easy by using leftover cooked roast beef, frozen vegetables, and store-bought stir-fry sauce. You only need a hot pan, some oil, and cornstarch, and you’ll have dinner on the table in less than 15 minutes.

This recipe says to use leftover roast beef, but you can use almost any cooked beef that has been cooked and lightly seasoned, like sliced steak or pot roast. And for the vegetables, you can use a mix of broccoli, carrots, and snap peas or buy a package of “stir-fry vegetables.” There are many stir-fry sauces on the market, so pick the one you like best.

First, the frozen vegetables are thawed in a skillet with oil and a tablespoon of water. This steams the vegetables while keeping their crunch. The stir-fry sauce is mixed with cornstarch to make it thicker, and the mixture is added to the skillet. The last step is to add the cooked beef and cook for a few minutes, stirring every so often. This easy stir-fry of beef and vegetables goes well with rice or noodles.

Even though this is a quick recipe, it’s important to follow a few steps to make the best dish. For example, the wok or pan needs to be very hot, and the meat should be at room temperature before it goes into the stir-fry.


  • One tablespoon of olive oil
  • 1 (16-ounce) package of frozen mixed vegetables
  • One tablespoon water
  • 1 cup stir-fry sauce
  • Two teaspoons cornstarch
  • 2 cups sliced cooked roast beef

Steps to Make it

  1. Gather the ingredients.
  2. In a heavy pan over medium-high heat, heat the olive oil. Add the water and frozen vegetables. Cover the skillet, and let the vegetables thaw for 2 to 3 minutes, shaking the pan once.
  3. In a small bowl, mix the stir-fry sauce and the cornstarch. Mix this and add it to the skillet.
  4. Stir again and add the beef. Cover the skillet and cook on low heat for 5 to 8 minutes, occasionally stirring, until the vegetables are crisp-tender and the beef is hot.
  5. Serve with rice or cooked noodles.

Additional Tip

Make sure the leftover beef you use doesn’t have a strong flavor that will compete with the stir-fry sauce. The sauce goes well with a simple steak or beef roast that has been grilled, but the dish will be ruined by meat that has been marinated or seasoned with strong flavors that don’t go well with Asian ingredients.

Can you Stir Fry Meat and Vegetables Together?

Meat first, then vegetables: If you want meat or seafood in your stir fry, cook it and put it on a separate plate before you cook the vegetables. In the end, you’ll put the meat back in. Don’t put too much in the pan. If there’s too much, the vegetables will steam instead of staying crisp.

What Vegetables go with Beef?

What Vegetables do you Stir Fry First?

Start with tough vegetables like broccoli and carrots. Stir the vegetables and push them to the side to make space for more. Then add the softer vegetables, such as mushrooms and Zucchini that have been cut up. Pour in some stock or water and move the vegetables around in the pan. If you’re cooking more than one at once, Start with the hardest vegetables, like sweet potatoes, carrots, or cauliflower. Onions also take a long time to cook. On the other hand, Zucchini, squash, and garlic take even less time.

What Vegetables Take the Longest to Stir-Fry?

Vegetables like Zucchini, sweet peppers, spinach, and mung bean sprouts that are not too hard and have a lot of water can be stir-fried quickly at high heat without any extra liquid. Broccoli and carrots, which are dense and have little water, take longer to cook.

Vegetable Cooking Times for Stir Fry

1. Aromatics: 10-30 Seconds

Aromatics give a stir fry a lot of smell and flavor. Ginger, garlic, and scallion whites (GGS), the holy trinity of Chinese cooking, are the most important things to know about here. Like the French dish Mirepoix, which is made with onion, carrot, and celery.

You can use the whole scallion in your stir fry, greens, and all. Even though these things don’t need much time to cook, they are usually the first things added to a stir fry. And you don’t need to worry about cooking them too much. But most of the time, the white bottoms are cooked, and the green tops are used raw as a garnish.

The goal here is to quickly flavor your cooking oil, which will then be used to cook everything else. But be careful because these ingredients, especially garlic, can burn and turn bitter quickly. Here is a quick list of the “aromatic” ingredients you can expect to use when making a stir fry. Each of these only takes 10–30 seconds to cook:

  • Ginger
  • Garlic
  • Scallion
  • Dried Chilis
  • Fermented Black Beans
  • Leeks
  • Shallots
  • Garlic Chives

2. Hard Vegetables: 1-5 Minutes

The vegetables that take a little longer to cook come next. These are the hard or firm vegetables you want to soften and make more tender before you eat them. Think about carrots, broccoli, and winter squash. Here is a list of the most common “hard vegetables” used in stir fry:

  • Carrots
  • Mushrooms
  • Winter Squash
  • Brussels Sprouts

There is a lot of personal preference involved here, which is why there is a wide range of cooking times. You might like carrots that are crunchy or even close to being raw. If that’s the case, you can cook them for less time or add them later with some vegetables that cook faster.

Most of the time, you’ll want to cook things like butternut or acorn squash all the way through. So, those may take the full 5 minutes to cook. It’s important to cut everything into bite-size or even smaller pieces, especially for the harder vegetables. You could even use a mandoline to make thin slices of squash.

This will help keep the cooking times short, so you don’t burn or overcook any other food.

3. Soft Vegetables: 1-2 Minutes

You want to heat soft vegetables through and maybe give them a little char while keeping their texture and crunch. This section has things like bell peppers and hot peppers, thinly sliced mushrooms, and different kinds of peas:

Short cooking times are good for peas and peppers because they help keep their color and crunch. And it’s usually better to have a variety of colors and textures than for everything to be dull and flat.

Mushrooms aren’t very hard, but they are on the border between soft and hard vegetables. You can cook them quickly to keep some of their texture or cook them longer to get more caramelization. Just be careful because they can let out a lot of water, which is bad for a stir fry.

4. Leafy & Canned Vegetables: 1 Minute or Less

Most leafy vegetables you use in a stir fry don’t need much cooking time. The goal is to let the leaves wilt and maybe get blistered before they start to give off a lot of water into your stir fry.

So, add these at the very end of cooking. If you can get them to touch the hot pan directly, you might even get some blistered and charred goodness.

This type of food also includes vegetables that come in a can. Most of the time, these things are already soft and cooked. Since they are kept in a liquid, it’s usually not worth trying to get them to char or caramelize. All that needs to be done is to heat these.

  • Spinach
  • Bok Choy
  • Pea Shoots
  • Mustard Greens
  • Water Chestnuts
  • Bamboo Shoots


Most tender cuts of beef, like sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender, can be cut into strips and used in stir-fry recipes. First, stir-fry the onions, then add hard vegetables like broccoli and carrots. Add vegetables that cook quickly, like snow peas, leafy greens, and bean sprouts, near the end of cooking.

If you are using vegetables like Gai laan that have both stems and leaves, add the stems first, and the leaves last. Peanut oil usually has a nice nutty taste and can be used for both stir-frying and deep-frying. Canola oil is also a good choice. It has a high smoke point and doesn’t taste too strong. You can also use corn, soybeans, or refined coconut oil.