Strips of tender flank steak, green beans, mushrooms, and onions are coated in a quick garlic and soy stir fry sauce and spooned over rice for a quick and comforting one-bowl dinner that's as adaptable as it is delicious.
"This stir fry is simple and delicious! The sauce is made of ingredients that most everyone has in their kitchen, which is a big positive. My husband stated it's the best stir fry I've made!" - JDmomma
Quick Beef and Vegetable Stir Fry
Stir fry is an ultimate add-anything-you-want kind of dish. All you need is some meat, veggies, rice and a simple stir fry sauce that will taste good over pretty much anything.
That's what we've got going on here - a basic formula with a really great (and super easy) stir fry sauce.
And honestly, you don't even have to have the meat. Or the veggies. Or the rice. Go all vegetarian, swap the beef out for chicken or shrimp, or spoon the whole thing over lo mein noodles instead of rice.
Now available in both digital and hardcover!
143 recipes with full color photos of every recipe!
It's all good as long as you stick to a few stir fry "rules"
- Cook the veggies quickly with very little oil over high heat. This will create some smoke. Turn on the fan and open the windows. High heat is essential to crisp-tender veggies with a lovely sear on the outside.
- Cook each type of vegetable separately so that you can adjust cooking time to what each vegetable needs. In this recipe, the mushrooms will take a bit longer to cook than the green beans, and the onions will take take longer than both. If you threw them all in the pan at the same time, you'd end up with over cooked green beans and undercooked onions.
- Cook the meat separately from the veggies for the same reason that you cook each kind of vegetable separately - to control the cook time. This recipe calls for flank steak that's either grilled or broiled, but you could also slice it thin and cook it in your stir fry pan over high heat, just like the veggies. If you'd rather use chicken, slice it into strips or small chunks. Whatever kind of meat (or seafood or tofu) you choose, cook it over high heat with just enough oil in the pan to keep it from sticking.
- Use whatever veggies you like in there. Use red peppers, broccoli, carrots, tomatoes... whatever you like instead, or in addition to, the green beans and mushrooms.
Other Recipes You Might Like:
📖 Recipe
Beef Stir Fry with Green Beans and Mushrooms
Ingredients
For the Stir Fry Sauce:
- ¾ cup soy sauce or tamari (*See note about using low-sodium soy sauce.)
- ¾ cup beef broth
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon red wine vinegar
- 3 teaspoon minced garlic
- 1 teaspoon granulated sugar
- 1 teaspoon crushed red pepper flakes
For the Stir Fry:
- 1 cup jasmine rice
- 1 ¾ cups water
- ½ tablespoon butter
- 12 ounces flank steak
- salt and pepper, to taste
- 4 tablespoons vegetable oil, canola oil, or extra virgin olive oil, divided
- 1 large yellow onion, peeled and sliced into ¼ inch slices
- 12 ounces fresh green beans, ends trimmed - Or frozen green beans, thawed and patted dry
- 12 ounces button or cremini mushrooms, wiped clean with a damp paper towel and sliced
Instructions
Make the Stir Fry Sauce:
- Add all ingredients to a small bowl and whisk to combine. Cover and refrigerate until ready to use - up to 1 week.
Make the Stir Fry:
- Add rice, water, and butter to a medium size saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until all the water is absorbed, about 15 minutes.
- Rub both sides of the flank steak with about 1 tablespoon of oil and sprinkle lightly with salt and pepper. Preheat grill or broiler. If grilling - cook the steak for 8 minutes on each side. If cooking under the broiler, adjust a rack inside the oven so that it's approximately 6 inches away from the broiler element. Lay the steak on a rack set inside a broiler pan and cook for 8 minutes.
- Place cooked steak on a cutting board and cover loosely with foil. Let stand 10 minutes, then diagonally across grain into thin slices.
- Add 2 teaspoons oil to a large skillet or wok and place over high heat. When the oil is shimmery and just about to smoke, add the sliced onion. Cook, stirring frequently, until the onion is soft and charred, about 8 minutes. Dump the onion out of the pan onto a plate.
- Add another 2 teaspoons oil to the skillet and place back over high heat. Add the green beans and cook, stirring frequently, until the green beans are about 50% charred and crisp-tender, approximately 5 minutes. Dump the beans out of the pan onto a plate.
- Add 1 tablespoon oil to the skillet and place it back over high heat. Add the mushrooms and cook until they are a rich golden brown, about 5-8 minutes.
- Add the onion, green beans and strips of steak into the skillet with the mushrooms. Pour the stir fry sauce over the meat and vegetables. Bring to a boil, then reduce the heat to medium and let simmer, stirring frequently, until the sauce is thickened and reduced slightly - about 8 minutes.
- Spoon the stir fry over the rice and serve.
Notes
- Regular soy sauce is quite salty. If you are sensitive to salty food or watching your sodium intake, I'd suggest using low-sodium soy sauce, or substituting Coconut Aminos, which is generally less salty than soy sauce.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 575Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 71mgSodium: 3195mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 34g
SEND THIS RECIPE
We'll email this post to you, so you can come back to it later!
This site is protected by the Google Privacy Policy and Terms of Service apply.
LouAnn Reynolds says
sorry. on my previous question I said something stupid. I said you had not included the temperature for cooking the steak in the oven but when I reread it it is obviously the broiler so no specific temperature needed. still curious about the other question though.
LouAnn Reynolds says
in the description it talks about using marinated flank steak. but in the actual recipe it never says anything about when or how long or in what you should marinate it.
also when you talk about cooking the steak under the broiler for 8 minutes on each side you don't give a temperature for cooking.
could you clarify both of these?
RebeccaBlackwell says
Hi LouAnn! I am so sorry - the mention of using marinated steak is a typo. I originally published the recipe with a marinade for the steak but then after making it several more times I felt that the marinade was an unnecessary extra step. I deleted it from the recipe but missed removing it from the description. Thank you so much for catching that and I apologize for the confusion! Please let me know if you have any other questions - and I would love to hear how this comes out for you! xo
Judy says
I’ll try that next time. Thanks. And I only used about 1/4 of the red peppers.
Judy says
Yummy sauce. A little salty for me, next time I’ll decrease the soy sauce. But authentic flavors otherwise.
RebeccaBlackwell says
Hi Judy! Happy you liked this recipe overall. Instead of reducing the amount of soy sauce, I'd suggest using a low sodium variety OR substituting in Coconut Aminos, which is generally much less salty than soy. xo
RebeccaBlackwell says
Also - THANK YOU for taking the time to leave a comment for me. I added a note in the recipe about using low-sodium soy sauce or Coconut Amionos for other readers who might feel the same way. I really appreciate it!