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  • Beef and Vegetable Stir Fry
  • Beef and Vegetable Stir Fry
  • Beef and Vegetable Stir Fry
  • Beef and Vegetable Stir Fry
  • Beef and Vegetable Stir Fry
  • Beef and Vegetable Stir Fry

Beef and Vegetable Stir Fry

Food | April 03, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
  • 25
  • 4-6
  • Easy

Tender, marinated strips of sirloin cooked to perfection in a mix of healthy veggies – this BEEF AND VEGETABLE STIR FRY is an easy and delicious weeknight meal.

As most of you know, I’m not a trained chef nor am I an expert in Asian cuisine, yet that’s never stopped me from preparing this tasty meal that’s full of flavour and has a memorable presentation. Grab your wok and steam up some rice – we’re serving a BEEF AND VEGETABLE STIR FRY just like the ones you’d find at your favourite Chinese restaurant.

I love this recipe because we do just a little bit of prep work before we head out for the day. Once we return home, it’s about chopping up some veggies and stir-frying the meal in record time. I make this recipe quite often now, and bet you’ll make it again and again once you’ve had a taste; PIN it to your PINTEREST board for easy access and future reference.

Here’s the rundown on how to make it:

MARINADE – We start the recipe by preparing a traditional stir fry marinade with ingredients you likely already have in your pantry. Although I’m listing ingredients below, feel free to add anything you’d like – I recommend making our version of the marinade once, then freestyle your own special mix.

SIRLOIN STEAK – Although you can make the recipe using a hanger or flank steak, we find that sirloin works best, especially after it’s had a chance to marinate for a few hours. Slice the sirloin into thin strips, trimming away any excess fat as you go along. Toss the steak in the marinade, making sure every strip is coated. This will ensure your beef stays juicy and tender after it’s cooked.

VEGETABLES – Although we prepared this story using an assortment of our favourite vegetables, feel free to adjust to suit your taste. Just keep in mind to select an assortment of colours for extra marks on presentation. The last thing about the vegetables, don’t overcook them – leave a bit of bite to boost the flavour profile.

WATER CHESTNUTS AND BABY CORN – I learned this trick from a chef I worked with years ago, who would place this somewhat unexpected pairing into water and rice wine vinegar to soak. The subtle zip of the vinegar really compliments the sauce once it thickens.

GARNISHES – Chopped salted peanuts, sesame seeds, chopped fresh cilantro, and scallions aren’t essential… but come on. Pretend you’re a chef and take a few moments to sprinkle an extra bit of interest onto this gorgeous stir fry!

Serving this BEEF AND VEGETABLE STIR FRY should be as easy as preparing it, with just your favourite steamed rice and a pair of chopsticks. Looking for something to go with it? Serve our GREEN MANGO SALAD on the side – it pairs perfectly with this main course.

BEEF AND VEGETABLE STIR FRY is a fabulous timesaving meal you’ll be able to serve to your friends and family after even the busiest day.



Ingredients & Amounts

  • For the marinade:
  • 1 tablespoon of cornstarch
  • 2 tablespoons of water
  • 2 tablespoons of soy sauce or tamari
  • 2 tablespoons of rice wine vinegar
  • 1 teaspoon of brown sugar
  • 1 teaspoon of sesame oil
  • ¼ teaspoon of chili flakes
  • 1/3 cup of beef stock
  • For the pickled vegetables:
  • 1 can of sliced water chestnuts, drained
  • 1 can of baby corn, drained and cut into bite-sized pieces
  • 1/3 cup of water
  • ½ cup of seasoned rice wine vinegar
  • For the stir fry:
  • 3 tablespoons of peanut or vegetable oil
  • 2 cloves of garlic, finely chopped
  • 1 knob of ginger, finely chopped
  • pounds of sirloin steak (24 ounces), cut into thin strips
  • 2 small yellow onions, roughly chopped
  • ½ each of red, yellow and orange bell peppers, julienned
  • 1 carrot, peeled and sliced
  • 1 cup of sugar snap peas, trimmed
  • 1 bunch of asparagus, cut into bite-sized pieces
  • 2 cups of shitake mushrooms, thinly sliced
  • 4 baby bok choy, halved and chopped
  • For the garnish:
  • 3 tablespoons each of chopped salted peanuts, scallions, cilantro and sesame seeds


  1. Place sirloin steak strips into a medium-sized bowl. In a separate bowl, whisk together all the marinade ingredients, except for the beef stock. Pour 3 tablespoons of this mixture onto the steak and toss. Cover the steak with plastic wrap and refrigerate for up to 8 hours. Pour beef stock into the remaining marinade mixture, whisk together and set aside.
  2. Place the drained water chestnuts and baby corn into a medium-sized bowl. Add the water and vinegar, stir and cover. Set aside until use.
  3. Prepare the stir fry: Heat the peanut oil in a wok on moderately high heat. As soon as the oil is shimmering, add the garlic and ginger and stir-fry for a minute. Add the steak and toss in the wok until the meat is slightly browned but still a bit pink. Add the onions and toss, cooking until soft. Add the remaining marinade and cook until it thickens to a sauce, about 2 to 3 minutes. Add the vegetables and stir-fry until hot but slightly crunchy.
  4. Spoon portions onto beds of steamed rice. Garnish and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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