Beef and Vegetable Stir Fry

Name: Beef and Vegetable Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces; 1/2 cup sliced onion; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 (12-ounce) bag fresh mixed vegetables stir-fry medley; 1 (6-ounce) pack sliced mushrooms; 1 (8-ounce) can water chestnuts, drained; 1 red bell pepper, sliced into strips; 2 tablespoons oyster sauce; 1/2 teaspoon red pepper flakes; 1 pack stir-fry seasoning mix; 1/8 cup water; Steamed instant white rice, for serving

Recipe GLPR9147c94519b8cb

Asian

Main Course

25 min

255 cal

Servings: 6

Stovetop

SNAP eligible

A quick and savory stir-fry featuring tender sliced beef combined with a colorful medley of fresh vegetables including mushrooms, bell peppers, water chestnuts, and mixed stir-fry vegetables. Flavored with garlic, ginger, oyster sauce, and a hint of heat from red pepper flakes, this restaurant-style dish comes together in just 25 minutes and serves 6. Perfect served over steamed white rice for a complete, satisfying meal.

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Ingredients

2 tablespoons vegetable oil

1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces

1/2 cup sliced onion

1 tablespoon minced garlic

1 tablespoon minced ginger

1 (12-ounce) bag fresh mixed vegetables stir-fry medley

1 (6-ounce) pack sliced mushrooms

1 (8-ounce) can water chestnuts, drained

1 red bell pepper, sliced into strips

2 tablespoons oyster sauce

1/2 teaspoon red pepper flakes

1 pack stir-fry seasoning mix

1/8 cup water

Steamed instant white rice, for serving

Directions

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Once shimmering, add the sliced beef and stir-fry for approximately 3 minutes, stirring frequently, until the beef reaches an internal temperature of 145°F (medium doneness). Transfer the cooked beef to a clean plate and set aside.
Add the remaining 1 tablespoon of oil to the same wok over medium-high heat. Add the sliced onion, minced garlic, and minced ginger. Stir-fry for about 1 minute until fragrant.
Add the mixed vegetables medley, sliced mushrooms, drained water chestnuts, and red bell pepper strips to the wok. Stir-fry for approximately 3 minutes until the vegetables are tender-crisp.
Return the reserved cooked beef to the wok. Add the oyster sauce and red pepper flakes. Stir all ingredients together until well combined.
In a small bowl, whisk together the stir-fry seasoning mix with 1/8 cup water until fully dissolved. Pour the seasoning mixture into the wok and stir constantly for another 3 minutes until the sauce coats all ingredients evenly.
Divide the stir-fry among 6 plates and serve immediately over steamed white rice.

Comments

Grocery List Plus Editorial Staff4.25

This recipe hits the sweet spot for a weeknight Charlotte dinner: beef sirloin and vegetables are standard finds at Harris Teeter, Food Lion, Kroger, or Walmart, with mushrooms and water chestnuts available year-round in the produce and canned sections. The 25-minute timer is honest if you buy pre-minced garlic or skip the ginger-mincing fuss; raw ginger adds real labor and is easy to skip. At roughly $2.50 to $3.00 per serving (beef sirloin at $6–$8 per pound, vegetables modest), it's solidly budget-friendly for a family of six. The real caveat is that stir-fry seasoning mix is a branded product—McCormick or similar—available everywhere but adds $1.50 to the tab; mixing your own soy sauce, ginger, and garlic powder saves money and time if you're comfortable doing it. Leftovers reheat unevenly: the rice firms up, and the vegetables can soften further, so plan to eat it fresh or cold the next day rather than expect a perfect repeat.