Name: Quick Beef Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 pound beef sirloin, cut into 2-inch strips; 1 ½ cups fresh broccoli florets; 1 red bell pepper, cut into matchsticks; 2 carrots, thinly sliced; 1 green onion, chopped; 1 teaspoon minced garlic; 2 tablespoons soy sauce; 2 tablespoons sesame seeds, toasted

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This Quick Beef Stir-Fry is my weeknight hero. It’s fast, flavorful, and packed with colorful vegetables. With tender strips of beef sirloin and crisp broccoli, bell peppers, and carrots, everything comes together in under 30 minutes. I love how it delivers a satisfying, takeout-style meal with fresh ingredients and minimal effort.

Why You’ll Love This Recipe

I like this recipe because it’s a reliable go-to when I don’t have much time but still want a wholesome, homemade meal. The beef sears beautifully, the veggies stay crisp-tender, and the soy sauce and sesame seeds add just the right amount of savory flavor. It’s easy to adapt to whatever vegetables I have on hand, and I can serve it over rice, noodles, or just enjoy it on its own. Quick Beef Stir-Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

Directions

I start by heating vegetable oil in a large wok or skillet over medium-high heat.
I add the beef strips and stir-fry them for 3 to 4 minutes, just until they’re browned.
I push the beef to the side of the pan and add the broccoli, bell pepper, carrots, green onion, and garlic to the center. I stir-fry the vegetables for about 2 minutes.
I mix the beef back in, pour in the soy sauce, and sprinkle over the sesame seeds. I continue stir-frying everything for another 2 minutes, or until the vegetables are tender but still crisp.
I serve the stir-fry hot, usually over rice or noodles.

Servings and timing

This recipe serves 4 and is ready in just 25 minutes total—15 minutes of prep and 10 minutes of cooking. It’s perfect for when I need dinner on the table fast.

Variations

I often change it up by using snow peas, snap peas, mushrooms, or baby corn in place of the vegetables listed. For extra flavor, I sometimes add a splash of rice vinegar or a teaspoon of hoisin sauce. If I want more heat, I stir in some crushed red pepper or a drizzle of sriracha. And for a lower-carb version, I serve it over cauliflower rice or lettuce wraps.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to warm everything evenly while preserving the texture. The microwave also works for quick reheating, though the vegetables may soften a bit. Quick Beef Stir-Fry

FAQs

Can I use a different cut of beef?

Yes, I sometimes use flank steak, skirt steak, or even ribeye. I just slice it thinly across the grain so it stays tender.

What can I serve this with?

I like serving it over jasmine rice, brown rice, or lo mein noodles. It’s also great over quinoa or cauliflower rice for a lighter option.

Do I have to toast the sesame seeds?

Toasting the sesame seeds brings out a deeper, nuttier flavor, so I always recommend it. But if I’m short on time, I sometimes use them straight from the jar.

Can I make this vegetarian?

Definitely. I substitute the beef with tofu or tempeh and follow the same stir-fry method. The vegetables and sauce are just as tasty.

How do I keep the vegetables from overcooking?

I stir-fry the vegetables for only a couple of minutes so they stay bright and crisp. I also make sure the pan is hot before I add them.

Conclusion

This Quick Beef Stir-Fry is the perfect solution for those nights when I want something fast, healthy, and full of flavor. It’s simple, satisfying, and endlessly customizable, making it a regular on my dinner rotation. Whether I’m feeding the family or just myself, this dish always hits the spot.