Stir-fry Beef & Vegetables

This stir-fry beef & vegetables is a sumptuous side dish to have on the dinner table. Recently, I’m into cooking a big plate of side dish with both meat and veggies in it. Forget about “3菜1汤” (3 dishes and 1 soup), all I need is some cooked rice to go with it for dinner to be ready.

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Stir-fry Beef & Vegetables Recipe

The Veggies. With beef as the main protein, I want more vegetables to balance all that meat. Broccoli makes up the main bulk of the vegetables, because we all know that broccoli and beef is like a match made in heaven. For the rest of the vegetables, I am basically clearing my fridge by adding bell peppers, carrots & baby corn. You can vary the veggies (though I will still recommend broccoli as the main veg) with whatever you fancy.

Stir-fry Beef & Vegetables Recipe
Cut of Beef. For the first time, I tried the rump cut for stir-frying and it was so good! The cut was really cheap at my supermarket and I bought them already sliced. The cooked beef turned out so tender! Another budget cut to buy is beef flank. If want to enjoy more premium cuts, you can get ribeye, sirloin or tenderloin.

Pack leftovers for lunch. It’s worthwhile to cook more with the intention for meal prep. I had the most sumptuous lunch box to bring to work for the next two days. Check out the meal prep recipe for this dish.

Stir-fry Beef & Vegetables Recipe

This is a balanced side dish with meat and assorted veggies. With broccoli as the recommended main vegetable, you can add on almost any other vegetables to the wok (perfect for weekly fridge clearing). Apart from the vegetables listed in this recipe, other suitable choices include snow peas, mushrooms and zucchini.

To make more with the intention for meal prep, check out this recipe.


  • 100g beef rump* sliced thinly & diagonally against the grain; see notes
  • 1 tsp + 1 tsp cooking oil divided
  • 3 slices ginger julienned
  • 3 cloves garlic minced
  • 1 tsp mushroom seasoning powder** see notes
  • 1 tsp oyster sauce
  • 4 tbsp (60 ml) water
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • 1 tsp sesame oil as a finishing touch
  • chopped coriander to garnish; optional

Assorted Vegetables
With broccoli as the base, you can substitute the other vegetables or add on more to the list.

  • 150g broccoli florets
  • 2 baby corn cut to short sections
  • 1/2 carrot sliced thinly
  • 1/2 bell pepper (capsicum) any colour; sliced to long strips

(A) Marinade

  • 1 tsp sesame oil
  • 3/4 tsp oyster sauce
  • 1/2 tsp light soy sauce
  • 2 dashes white pepper powder
  • 1 tsp Chinese wine


  1. Marinade beef with (A) for at least 15 mins & up to overnight in the fridge.
  2. Cook the beef. Heat 1 tsp oil in wok, add beef and cook until just opaque. Set aside on a plate.
  3. Cook the veggies. Add remaining oil to wok. Stir-fry ginger & garlic briefly until aromatic. Add broccoli, corn, carrots, mushroom seasoning powder and oyster sauce. Stir fry briskly until the veggies are starting to soften, then add water and cover with lid for the veggies to steam for 2 minutes.
  4. Finish up by adding bell peppers and returning the cooked beef back to the wok. Drizzle the Chinese wine along the sides of the wok. Stir fry briskly for 10 more seconds. Drizzle sesame oil over the contents and garnish with coriander.

Cooking Note(s):

* You can use rump (what I used, budget cut), flank (another budget cut), ribeye, sirloin & tenderloin (more expensive cuts) to suit your budget and availability.

** I use mushroom powder as a delicious MSG-free seasoning for stir-fries. You can substitute it with other seasonings such as salt, soy sauce and/or fish sauce.