by Angela V Some evenings just seem to fly by — between work, errands, and helping the kids with homework, dinner can feel like one more overwhelming task on the list. Last night was definitely one of those nights, and I needed something quick, healthy, and satisfying for the whole family.
This beef and vegetable stir-fry came to the rescue — and the best part is, I didn’t have to make a special grocery run to pull it together.
I used vegetables I already had in the fridge — a mix of cabbage, celery, broccoli, and carrots — but this recipe is super flexible. You can easily swap in whatever you have on hand, making it a great way to clear out those odds and ends from the crisper drawer. The savory sauce brings everything together, and it all cooks up in one pan in under 30 minutes — perfect for busy weeknights.
It turned out so good that I knew I had to share the recipe here. If you’re looking for a quick dinner idea that checks the flavor and nutrition boxes, plus it is a hit with the kids, then this one’s for you.
Easy and Delicious Beef and Vegetable Stir-Fry Recipe
Easy and Delicious Beef and Vegetable Stir-Fry Recipe
A quick and flavorful weeknight dinner packed with crisp veggies and tender beef in a savory ginger soy sauce.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tbsp soy sauce (plus more for serving)
- 1 tbsp cornstarch
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 carrots, julienned
- 3 celery stalks, sliced
- 1 small head broccoli, cut into florets
- ½ head cabbage, thinly sliced
- 1 can (14 oz) baby corn heads, drained
- 2 tbsp water
- Sesame seeds and green onions (for garnish if you want)
Instructions
- Toss sliced beef with 2 tbsp soy sauce and cornstarch in a bowl. Let it sit while you prep the veggies.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear the beef in batches until browned, about 2-3 minutes per side. Remove and set aside.
- Add the remaining oil to the skillet. Toss in garlic and ginger, cooking until fragrant (about 30 seconds). Add carrots, celery, and broccoli. Stir fry for 3-4 minutes until they begin to soften.
- Add cabbage and baby corn heads, cooking for another 3-4 minutes until the cabbage wilts.
- Return beef to the skillet. Add 2 tbsp water, and a splash of soy sauce. Stir everything together and cook for another 2 minutes until heated through.
- Garnish with sesame seeds and sliced green onions. Serve hot with steamed rice or noodles.
This beef and vegetable stir fry is the perfect balance of savory, crisp, and satisfying. My go-to meal for busy weeknights or when I am craving something wholesome and flavorful.
With vibrant veggies and tender beef in every bite, it’s a dish that brings everyone to the table. Whether served over rice (my favourite), noodles, or on its own, it’s a simple way to pack in nutrition without sacrificing taste.
Hope you enjoy!
xo
