When I need a quick dinner that’s packed with flavor and doesn’t leave me with a sink full of dishes, this beef and vegetable stir fry is always at the top of my list. It’s one of those dependable recipes you can make with whatever vegetables you have on hand, and it comes together in about 25 minutes from start to finish.
If you’re familiar with the simple, family-friendly recipes from me, you know this beef and vegetable stir-fry is exactly the kind of meal that makes busy weeknights easier. Be sure to check out my Quick Dinners section for even more weeknight friendly dinners.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- One pan meal: Less cleanup is always a win.
- Customizable: Use your favorite vegetables or whatever you have in the fridge.
- Family friendly: Tender beef and flavorful sauce make it a hit with everyone.
Tips for the Best Stir Fry
- Use high heat: This helps the beef sear instead of steam.
- Don’t overcrowd the pan: Cook in batches if needed.
- Prep everything first: Stir fry cooks quickly, so have ingredients ready.
- Slice against the grain: This keeps the beef tender.
A Perfect Weeknight Dinner
This beef and vegetable stir fry is the kind of recipe you’ll find yourself making again and again because it’s fast, easy, and always satisfying. It’s perfect for busy nights when you want something homemade without spending hours in the kitchen.
Once you try it, you’ll see why simple stir fry recipes are such a staple...they deliver big flavor with minimal effort.
Teriyaki Beef and Vegetable Stir-Fry
Ingredients
- ¼ cup soy sauce, tamari or coconut aminos
- 3 tablespoons brown sweetener
- 1 clove garlic- minced
- 1 teaspoon grated ginger
- ½ cup water
- ¼ teaspoon xanthan gum
- 2 tablespoons avocado oil
- 1 ½ pound flank steak or flat iron steak- cut thin against grain
- 2 zucchini- cut into chunks
- 1 red bell pepper- sliced
- 1 yellow bell pepper-sliced
- 1 Green Bell pepper- sliced
- ½ white onion- sliced
- 8 ounces mushrooms- sliced
Method
- Make the teriyaki sauce: In a medium mixing bowl whisk together the soy sauce, brown sugar, sweetener, garlic, ginger, water, and Xanthan gum. Set aside.
- Hey the avocado oil in a large skillet over medium-high heat. Add the sliced steak to the skillet in a single layer and sear on both sides until browned, ⅔ minutes per side. Remove from the skillet and set aside.
- Add all the vegetables to the skillet and cook, stirring frequently, until soft, about 5 minutes. Stir in the teriyaki sauce and bring the skillet to simmer. Finally, add the steak back to the pan and toss just evenly to coat with the sauce. Serve immediately or divide the stir-fry among 4 airtight containers with tight-fitting lids and store in the fridge for up to 4 days. To reheat, microwave on high gihfor 1 ½ minutes or until heated through.
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