Beef Stir-Fry With Rice for a Quick Weeknight Dinner – Fast, Flavorful, and Satisfying

This beef stir-fry is a weeknight hero: fast to cook, big on flavor, and easy to customize with what you have. Thin slices of beef sear quickly, while a glossy sauce coats crisp-tender vegetables and fluffy rice. It’s the kind of meal that feels put together without a lot of effort.

If you’re short on time but want something warm, balanced, and satisfying, this is it.

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Beef Stir-Fry With Rice for a Quick Weeknight Dinner - Fast, Flavorful, and Satisfying

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Ingredients

• Beef: 1 pound flank steak or sirloin, sliced thin against the grain
• Rice: 3 cups cooked jasmine or long-grain rice (day-old is best)
• Vegetables: 2 cups mixed veggies (e.g., bell peppers, broccoli, snap peas, carrots, onions)
• Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
• Oil: 2–3 tablespoons neutral oil (canola, avocado, or peanut)
• Marinade/Sauce Base: 3 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce or 2 teaspoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup beef or chicken broth (or water)
• 1–2 teaspoons cornstarch
• Optional: 1–2 teaspoons chili-garlic sauce or red pepper flakes
• Finishing Touches: Sliced green onions, sesame seeds, lime wedges (optional)
• Salt and pepper to taste

Instructions

• Slice the beef thin. Cut against the grain into 1/4-inch slices. This keeps it tender and quick-cooking.
• Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, hoisin (or sugar), rice vinegar, sesame oil, broth, cornstarch, and optional chili. Set aside.
• Marinate briefly. Toss half the sauce with the beef and let sit 10 minutes while you prep veggies.Keep the other half to finish the stir-fry.
• Preheat your pan. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
• Sear the beef in batches. Spread beef in a single layer. Cook 60–90 seconds per side until browned but still tender.Remove to a plate. Don’t overcrowd.
• Stir-fry the vegetables. Add another tablespoon oil. Stir-fry harder veggies (carrots, broccoli) for 2 minutes, then add quicker-cooking ones (peppers, snap peas, onions) for 2–3 minutes more.
• Add aromatics. Push veggies aside, add a little oil if needed, then add garlic and ginger.Cook 30 seconds until fragrant.
• Combine and sauce. Return beef and any juices to the pan. Pour in the remaining sauce. Toss 1–2 minutes until glossy and slightly thickened.
• Season and finish. Taste and adjust with a splash of soy for salt, vinegar for brightness, or chili for heat.Sprinkle green onions and sesame seeds.
• Serve over rice. Fluff warmed rice. Spoon stir-fry on top and finish with a squeeze of lime if you like.

What Makes This Special

This recipe is built for speed without sacrificing flavor. A simple marinade tenderizes the beef and adds depth, while a quick stir-fry keeps the vegetables vibrant. The sauce is balanced—salty, a little sweet, and savory—with optional heat if you like spice.

It’s also a great clean-out-the-fridge recipe, so you can use whatever veggies you have on hand.

What You’ll Need

• Beef: 1 pound flank steak or sirloin, sliced thin against the grain
• Rice: 3 cups cooked jasmine or long-grain rice (day-old is best)
• Vegetables: 2 cups mixed veggies (e.g., bell peppers, broccoli, snap peas, carrots, onions)
• Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
• Oil: 2–3 tablespoons neutral oil (canola, avocado, or peanut)
• Marinade/Sauce Base:
  • 3 tablespoons soy sauce (low-sodium if preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce or 2 teaspoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/3 cup beef or chicken broth (or water)
  • 1–2 teaspoons cornstarch
  • Optional: 1–2 teaspoons chili-garlic sauce or red pepper flakes
• Finishing Touches: Sliced green onions, sesame seeds, lime wedges (optional)
• Salt and pepper to taste

Instructions

1. Slice the beef thin. Cut against the grain into 1/4-inch slices. This keeps it tender and quick-cooking.
2. Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, hoisin (or sugar), rice vinegar, sesame oil, broth, cornstarch, and optional chili. Set aside.
3. Marinate briefly. Toss half the sauce with the beef and let sit 10 minutes while you prep veggies.

   Keep the other half to finish the stir-fry.

4. Preheat your pan. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
5. Sear the beef in batches. Spread beef in a single layer. Cook 60–90 seconds per side until browned but still tender.

   Remove to a plate. Don’t overcrowd.

6. Stir-fry the vegetables. Add another tablespoon oil. Stir-fry harder veggies (carrots, broccoli) for 2 minutes, then add quicker-cooking ones (peppers, snap peas, onions) for 2–3 minutes more.
7. Add aromatics. Push veggies aside, add a little oil if needed, then add garlic and ginger.

   Cook 30 seconds until fragrant.

8. Combine and sauce. Return beef and any juices to the pan. Pour in the remaining sauce. Toss 1–2 minutes until glossy and slightly thickened.
9. Season and finish. Taste and adjust with a splash of soy for salt, vinegar for brightness, or chili for heat.

   Sprinkle green onions and sesame seeds.

10. Serve over rice. Fluff warmed rice. Spoon stir-fry on top and finish with a squeeze of lime if you like.

Keeping It Fresh

Use day-old rice if you plan to stir-fry it briefly for extra texture, or keep it fresh and fluffy for serving underneath. Slice veggies evenly so they cook at the same pace.

For the best sear, cook the beef in batches and keep the pan hot. Leftovers keep well for up to 3 days in the fridge; reheat quickly in a hot skillet to avoid sogginess.

Why This Is Good for You

This meal balances lean protein, complex carbs, and fiber-rich vegetables. Ginger and garlic bring antioxidants and big flavor with minimal calories.

Using a modest amount of oil and a savory sauce keeps it satisfying without being heavy. You control the sodium and heat, so it’s easy to tailor to your needs.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the beef instead of searing it. Cook in batches for better browning.
• Skipping the cornstarch: It lightly thickens the sauce and helps it cling to the beef and veggies.
• Using low heat: High heat keeps veggies crisp and beef tender.
• Overcooking the beef: Thin slices need just a minute or two.

  Pull them as soon as they brown.

• Uneven cuts: Similar sizes cook evenly and quickly.

Recipe Variations

• Low-carb: Serve over cauliflower rice or sautéed cabbage.
• Extra-veg: Add mushrooms, baby corn, or zucchini. Increase sauce by 25% to coat.
• Sweet-heat: Add a tablespoon of honey and extra chili-garlic sauce.
• Citrus-ginger: Stir in 1 teaspoon orange zest and a squeeze of orange juice at the end.
• Budget swap: Use ground beef. Brown it, drain, then proceed with veggies and sauce.
• Gluten-free: Use tamari and a certified gluten-free oyster-style sauce.

FAQ

Can I use frozen vegetables?

Yes.

Thaw and pat dry first, or cook from frozen in a hot pan to evaporate moisture. Expect slightly softer texture but great flavor.

What cut of beef works best?

Flank steak, sirloin, or flat iron are ideal. Slice thin against the grain for tenderness.

If using tougher cuts, marinate 20–30 minutes.

Can I make it ahead?

You can slice beef and mix the sauce in the morning. Cook fresh for the best texture. Leftovers reheat well in a hot skillet.

How do I keep the sauce from getting gummy?

Don’t add too much cornstarch.

Keep heat high and toss constantly. If it thickens too much, splash in a bit of broth or water.

Is there a soy-free option?

Use coconut aminos and add a pinch of salt for balance. It’s milder, so taste and adjust.

Wrapping Up

This beef stir-fry with rice is fast, flexible, and reliably delicious.

With a few pantry staples and fresh veggies, you’ll have dinner on the table in 30 minutes. Keep the heat high, the cuts thin, and the sauce balanced, and it’ll come out great every time.