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Beef and Vegetable Stir Fry
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5 from 10 votes

Beef and Vegetable Stir Fry

Our favorite beef stir fry recipe! This stir-fry beef creates a healthy, light feel with fresh orange sauce. The flavor is very satisfying. It's also quick to prepare with just 30 minutes of prep and 10 minutes of cooking time. Serve over hot cooked white rice
Course Main Course
Cuisine asian
Keyword Beef and Vegetable Stir Fry
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6
Author Claudia Martinez
Cost $17-$20


  • 1 capsicum cut into slices
  • 1 large carrot cut into matchsticks
  • 1 1/2 cups pea sugar
  • 1 small onion finely chopped
  • 1 1/2 pounds of sirloin, thinly sliced chuck steaks work well too
  • 1 1/2 tablespoons cooking oil

Salt water ingredients:

  • 2 tablespoons brown sugar
  • 3 finely chopped garlic cloves
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sesame oil
  • 4 tablespoons soy sauce
  • 1/2 cup fresh orange juice from grated oranges
  • 3 teaspoons grated orange peel, grated one orange

For appetizers:

  • Sesame seeds or green onions, optional


  • Combine seasoning ingredients in a large bowl and stir well.
  • Cut the sirloin into very thin slices, and chop the grains. Add the steaks to the marinade and mix well. Cover and refrigerate for 30 minutes while you prepare the vegetables.
  • Finely chop the onion into cubes, then rinse and remove the lid from the peas, chop the carrots into matches and chop the pepper.
  • Heat a heavy-bottomed skillet or a good frying pan over high heat. Once the skillet is hot, add 1 1/2 tablespoons of cooking oil. Immediately add onions (while stirring constantly for 1 minute).
  • Drain the beef and reserve the marinade. Add the drained beef and stir constantly for 2-3 minutes. (Note: You don't want to scrape the beef all at once or the pan will cool down very quickly; you really want to flip the beef so the juice doesn't come out.) Add the extra sauce to the skillet.
  • Add the vegetables and continue cooking over high heat for 2-3 minutes, stirring frequently, or the vegetables soften and the sauce begins to thicken. Serve over a bed of hot white rice,