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Beef and Vegetable Stir Fry

This stir fry is healthy and light with it's fresh orange sauce. The flavor is extremely satisfying and it's super quick to make with just 30 mins of prep.

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We’ve been working on perfecting a beef stir fry for the past two years. I think we’ve foundΒ the one.Β This stir-fry feels healthy and light with it’s fresh orange sauce.

The flavor is extremely satisfying. It’s also super quick to make with just 30 minutes of prep and 10 min on the skillet. It cooks on high heat so there’s very little fat required for this recipe and you’ll feel great after devouring a bowl of this goodness. My son loved it too; that’s saying something!

Ingredients for Beef and Vegetable Stir Fry:

1 1/2 Tbsp cooking oil
1 1/2 lbs flank steak (thinly sliced chuck steak works well also)
1 small onion, finely diced
1 1/2 cups sugar snap peas or sliced asparagus
1 large carrot, sliced into matchsticks
1 bell pepper, sliced

For the Marinade:

3 tsp grated orange zest (zest from 1 orange)
1/2 cup fresh squeezed Orange juice (from your grated orange)
4 Tbsp soy sauce
2 tsp sesame oil, or cooking oil if you don’t have sesame (but I’ll tell you sesame is amazing)
2 tsp fresh ginger, grated
3 garlic cloves, finely minced
2 Tbsp brown sugar

Sesame seeds or diced green onion for garnish
Serve over hot, cooked white rice

Beef Stir Fry

How to Make the Best Beef Stir Fry:

1. Combine marinade ingredients in a large bowl: 3 tsp grated orange zest, 1/2 cup fresh squeezed OJ, 4 Tbsp soy sauce, 2 tsp sesame oil, 2 tsp fresh ginger, 3 minced garlic cloves, 2 Tbsp brown sugar. Mix well

beef-and-vegetable-stir-fry-2

P.S. the easiest way to peel ginger is to use the back of a teaspoon.

beef-and-vegetable-stir-fry-1
2. Slice flank steak into very thin strips slicing against the grain. Add sliced steak to your marinade, mix well. Cover and refrigerate for 30 minutes while you prep your veggies.

beef-and-vegetable-stir-fry-3

3. Finely dice your onion, rinse and remove caps from snap peas, slice carrot into matchsticks and slice bell pepper.

Beef Stir Fry-14

4. Preheat a heavy-bottomed skillet or good wok over high heat.Β Once the skillet is HOT, swirl in 1 1/2 Tbsp cooking oil. Immediately Add onion (1 min stirring constantly).

Beef Stir Fry-15

5. Drain the beef and reserve the marinade. Add drained beef 1/3 at a time and stir constantly for 2-3 min. (note: you don’t want to dump in all of the beef at once or your will cool down the pan too quickly; you really want to sear the beef so it doesn’t juice out). Add the extra marinade to the pan.

beef-and-vegetable-stir-fry-4

6. Add veggies and continue cooking on high heat 2-3 minutes, stirring frequently or vegetables soften and sauce starts to thicken.

Beef Stir Fry-19

This stir fry is healthy and light with it's fresh orange sauce. The flavor is extremely satisfying and it's super quick to make with just 30 mins of prep.
Serve over a bed of hot white rice (or brown rice if you want to be really healthy). πŸ™‚ Enjoy.

This stir fry is healthy and light with it's fresh orange sauce. The flavor is extremely satisfying and it's super quick to make with just 30 mins of prep.

Do you stir fry? What’s your favorite??

Beef and Vegetable Stir Fry

4.9 from 19 votes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Our favorite beef stir fry recipe! This beef stir-fry feels healthy and light with a fresh orange sauce. The flavor is extremely satisfying. It's also super quick to make with just 30 minutes of prep and 10 min of cooking time. Serve over hot, cooked white rice
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $17-$20
Servings: 6

Ingredients

  • 1 1/2 Tbsp cooking oil
  • 1 1/2 lbs flank steak thinly sliced chuck steak works well also
  • 1 small onion finely diced
  • 1 1/2 cups sugar snap peas
  • 1 large carrot sliced into matchsticks
  • 1 bell pepper sliced

Marinade Ingredients:

  • 3 tsp grated orange zest zest from 1 orange
  • 1/2 cup fresh squeezed Orange juice from your grated orange
  • 4 Tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp fresh ginger grated
  • 3 garlic cloves finely minced
  • 2 Tbsp brown sugar

To Garnish:

  • Sesame seeds or diced green onion optional

Instructions

  1. Combine marinade ingredients in a large bowl and stir to combine.
  2. Slice flank steak into very thin strips slicing against the grain. Add sliced steak to your marinade, mix well. Cover and refrigerate for 30 minutes while you prep your veggies.
  3. Finely dice your onion, rinse and remove caps from snap peas, slice carrot into matchsticks and slice bell pepper.
  4. Preheat a heavy-bottomed skillet or good wok over high heat. Once the skillet is HOT, swirl in 1 1/2 Tbsp cooking oil. Immediately Add onion (1 min stirring constantly).
  5. Drain the beef and reserve the marinade. Add drained beef and stir constantly for 2-3 min. (note: you don't want to dump in all of the beef at once or your will cool down the pan too quickly; you really want to sear the beef so it doesn't juice out). Add the extra marinade to the pan.
  6. Add veggies and continue cooking on high heat 2-3 minutes, stirring frequently or vegetables soften and sauce starts to thicken. Serve over a bed of hot white rice,

Final Final Picmonkey Hashtag banner

Here’s one I created with asparagus that I shared on Instagram:

Screen Shot 2016-06-02 at 12.32.59 PM

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Stephanie
    February 1, 2019

    I came across this recipe and tried it tonight. It was absolutely yummy! I did add some red pepper flakes for a little kick, but otherwise followed the recipe exactly. Reply

    • Natashas Kitchen
      February 1, 2019

      Hi Stephanie! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • July 5, 2017

    Hi! Can I substitute grapefruit juice for orange juice? Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      Hi Esther, I haven’t tried that so I’m not sure if it would give a bitter or off flavor. Reply

  • Jeanie
    September 25, 2016

    Made it tonight and it was great! Will try with venison next time. Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Jeanie, I’m so glad you liked the recipe, thank you for sharing that with us 😁. Reply

  • Amanda
    August 31, 2016

    So good!! Not a drop left! I used skirt steak because my butcher didn’t have flank and it was delicious! Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Amanda, thank you for such a nice review πŸ˜€. I’m so happy you enjoyed it! Reply

  • Helen
    June 28, 2016

    Natasha,
    You ROCK!!!
    Love, love, love, your recipes. I am so glad I found your website. I am a big fan. Everything I tried came out perfect. Thank you for detailed and easy explanation. Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Helen, thank for such a sweet comment, I love getting comments like these 😁 ! Reply

  • Alixandra
    June 1, 2016

    This is DELICIOUS!! Quick & easy too for lazy nights. Thank you so much for the recipe! Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Thank you so much for the awesome review! I’m so happy you enjoyed it πŸ™‚ Reply

  • DIONE CAVE
    March 10, 2016

    THANKS SO MUCH FOR POSTING THIS RECIPE!!! MADE THIS FOR DINNER TONIGHT AND WE LOVED IT, TASTE IS DELICIOUS, AND I AM ALWAYS LOOKING FOR OTHER WAYS TO COOK BEEF. WILL DEFINATELY BE MAKING THIS AGAIN. Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      I’m so happy you loved it! Thanks for the awesome review πŸ™‚ Reply

  • Mary
    February 12, 2016

    Amazing! Thank you so much for sharing this recipe. Much appreciated! This is now my go to stir fry recipe… I doubled the marinade and added broccoli and zucchini. Worked perfectly. Next time I think I’ll add fried egg to the brown rice for extra protein. Thanks again. Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Mary, thank you so much for such a nice review and you are very welcome πŸ˜€. Reply

  • Trinka
    December 17, 2015

    I am sorry to say that the orange zest took over the flavor of the entire meal and was too strong for our taste. Maybe next time I will try only 1 tsp. Reply

    • Natasha
      natashaskitchen
      December 17, 2015

      Hi Trinka, did you make sure to only include the orange zest and not any of the white pith beneath it which has a much more potent flavor? Reply

  • Nina
    August 31, 2015

    Seriously, I die and go to stir-fry heaven every time I make this. That punch of citrus with the beef is just KILLER (and we have some GOOOOOD oranges down here in Florida. I add some red pepper flakes to add a little spicy to the sweet of the sauce, and I find I CRAVE it when I haven’t made it in a while. Tastes great warmed up the next day too. Just Amazing. Reply

    • Natasha
      natashaskitchen
      August 31, 2015

      Nina, thank you so much for your awesome review! I feel so inspired now… and I’m fiercely craving that stir fry thanks to you πŸ˜‰ Reply

  • Larissa
    January 21, 2015

    Natasha, love your website. It’s vibrant colors, very organized and good stories, pictures and videos. Any time I want to cook something new and delicious I find it here. So convenient with the box recipe too. Just love it. And how sweet of your husband and your son, soon your baby girl ( actually she is already part of it….:) ) to be involved in all this and to share with others what you love to do. Thank you so much!
    Now, I have a question. What kind of non-stick pots and pens, skillets you suggest? I heard some of them not good for your health. Which ones you use and where to buy them? Thank you! Reply

    • Natasha
      natashaskitchen
      January 21, 2015

      Thank you so much for your sweet comment. I’m all smiles :). About the non-stick skillets, my favorite are these: Circulon Infinite Hard Anodized Nonstick 10-Inch and 12-Inch Skillets Twin Pack
      As long as you use only silicone, plastic or wood to stir stuff (never metal utensils or silverware), your base will remain intact. It becomes “not good” for your health when the bottom starts peeling up. I’ve had mine for years and they are still completely non-stick, and unscratched because I’ve taken good care of them. They also have a heavy bottom for even cooking. These pans are really great! My Mom introduced me to them. πŸ™‚ Reply

      • Aigul
        February 13, 2016

        Natasha thank you for your nice review on these skillets, I’m interested to buy it, but there is only one thing that confuses me. If you will help me with that, I’ll be so happy. Instructions to these skillets says USE it ONLY over MEDIUM heat, and never on high. Does this mean these skillets are not intended for stir fry? All the stir fries I know need high heat . Thank you!!! Reply

        • Natasha
          natashaskitchen
          February 14, 2016

          Hi Aigul, I don’t think my pans say that and I have used them over high heat successfully without any issues. πŸ™‚ Reply

  • Christine
    September 3, 2014

    I saw that someone asked for the calories. I decided to enter it line by line into my fitness pal app. Not counting the rice, it’s 146 calories per serving. That’s based on this recipe making 6 servings. πŸ™‚
    Can’t wait to try it out this week. Since I’ve already taken the time to enter it, ha ha, I’m feeling pretty invested πŸ™‚ Reply

    • Natasha
      natashaskitchen
      September 3, 2014

      πŸ™‚ thanks for the info! That’s not too bad ;-). I hope you love it! Reply

  • Ruth
    August 31, 2014

    Yumm! Very easy and tasty, perfect for a week night. I was expecting it to be more of a sweet orange flavour, my fiancΓ© was surprised to hear (after eating) that there was so much orange. It just adds extra tangy-ness. I would use a little more garlic and ginger but we both love strong flavours. Also Jasmine rice goes nicely with this dish Reply

    • Natasha
      natashaskitchen
      August 31, 2014

      I’m so happy to hear that you enjoyed it! πŸ™‚ thanks for the great review! Reply

  • Inna
    February 5, 2014

    Natasha where do you buy the flank steak? Checked 4 stores and can’t find it. Wonder if Costco might have it. Please tell where did you buy it. Lol don’t want to make extra trip to Costco if they also don’t had it. Thanks! Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      I found it at Winco and I’ve seen it at Costco. You can also use top sirloin. I’ve used that with good results. πŸ™‚ Reply

      • Inna
        February 5, 2014

        I actually checked winco twice and they didn’t have it, wired. So Costco is my next! Thanks! Will let you know how we like it. Reply

  • Jessica
    December 5, 2013

    My twins and honey love this stir fry ,and this is what we had for dinner tonight! Reply

    • Natasha
      natashaskitchen
      December 5, 2013

      That’s awesome! Thanks for sharing that with me. πŸ™‚ Reply

  • Julia
    October 29, 2013

    This was really good, Natasha! πŸ˜€ Better than the Asian beef & snow peas stir fry recipe I already had. I REALLY enjoyed the hint of orange in the flavour (sauce), it really adds something “extra”. The meat wasn’t chewy at all. It was good!! Hubby taking leftovers for work πŸ™‚ Thank you! Reply

    • Natasha
      natashaskitchen
      October 29, 2013

      That’s awesome! Thanks for such a great review πŸ™‚ Now you’ve got me craving stir-fry! πŸ™‚ Reply

  • Sveta
    August 24, 2013

    U should try using a bit of sesame oil I absolutely love it in Asian inspired dishes Reply

    • Natasha
      natashaskitchen
      August 24, 2013

      I do; it’s in the marinade. I love it too. It makes everything taste more authentic πŸ™‚ Reply

  • Yelena
    August 13, 2013

    I had to control myself from eating the raw meat because the marinade smelled amazing. This is a great stir fry recipe. Definetly a keeper! Thank you Natasha! Reply

    • Natasha
      natashaskitchen
      August 13, 2013

      You are making me crave some of it right now πŸ™‚ Reply

  • Tanya
    August 7, 2013

    yeAh my meat turned out super chewy too:(((
    What is the reason
    Thanks Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      If you overcrowd the pan, the meat juices out too quickly and becomes chewy. Were you using a large skillet? It helps to add your meat into the skillet in 1/3rd’s waiting just 15 seconds in between additions, that way you don’t cool down your pan too fast. Also, you want to cook it over the highest heat setting on your stove so the meat sears rather than juices out. What kind of meat did you use? Reply

  • alana
    August 7, 2013

    Can I use sirloin tip instead flank? didn’t find flank steak at the supermarket!:( Reply

    • Natasha
      natashaskitchen
      August 7, 2013

      I used top sirloin before and it worked pretty well as long as you cut it thinly against the grain and follow cooking instructions. πŸ™‚ Reply

  • Natalie
    August 5, 2013

    yum! It was delicious. I did have to add salt and pepper for my taste buds though πŸ™‚ thanks again for another awesome recipe! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      At least it wasn’t oversalted right? πŸ˜‰ Reply

      • Natalie
        August 7, 2013

        yeah, that would be much harder to fix πŸ™‚ Just realized that my soy sauce is low sodium so that is where I’m missing the salt, lol Reply

        • Natasha
          natashaskitchen
          August 7, 2013

          That will do it! πŸ™‚ Just sprinkle in some salt to taste and give it a good stir πŸ™‚ Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      You are welcome Natalie, I’m glad you liked it :). Reply

  • Angelina
    August 5, 2013

    Wonderful flavors, it tastes even better the next day. I used some orange and some pineapple juices, and next time I will marinade over night. Reply

    • Natasha
      natashaskitchen
      August 5, 2013

      Thank you Angelina, you just made me crave some :). Reply

  • tonya
    August 1, 2013

    Yes I used the sesame oil too, followed ur recipe except I think I over cooked the meat, it was a little chewy. But still delicious πŸ™‚ Reply

  • tonya
    July 31, 2013

    Oh wow. Made it for dinner and it was delicious, me and hubby both loved it. Never cooked anything with ginger before, such an amazing flavor thank you :). This recipe is sure a keeper Reply

    • Natasha
      natashaskitchen
      July 31, 2013

      That’s what I thought the first time I used it! Did you make it with sesame oil too?? It’s just as amazing! The ginger is so healthy too! I’m so glad you both enjoyed the recipe! Reply

  • Veronika
    July 31, 2013

    May I substitute the orange for a lemon? And do I really need the grated ginger? Thanks Reply

    • Natasha
      natashaskitchen
      July 31, 2013

      The ginger is really wonderful in this stir fry and I wouldn’t leave it out or it won’t have the same Asian flavor to it. I think the lemon might be a little strong for this. You can use store-bought orange juice and omit the grated orange if you don’t have it on hand. Reply

  • Little Cooking Tips
    July 31, 2013

    Simple ingredients, creating an excellent food. Thank you! Reply

  • Alla
    July 29, 2013

    Did you mean snow peas? Those look like snow peas? The sugar snap peas are much thicker with bigger peas inside? I’m just wondering… Can’t wait to try this stir fry! Yummy! Reply

    • Natasha
      natashaskitchen
      July 29, 2013

      I’m not really sure if they are snow peas, I pick them from mom’s garden while they are still growing. Reply

  • Tanya_Green_T
    July 28, 2013

    Loved it!!!
    I also sprinkled toasted sesame seeds on top.
    So good! Reply

    • Natasha
      natashaskitchen
      July 28, 2013

      Oh that sounds perfect. I was actually out of them this time!! Reply

  • Oh my goodness, this looks absolutely delicious. I want to try it!! One of my favorite things to stir fry is tofu! Tofu, rice, veggies, garlic, soy sauce… an easy weeknight meal. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      July 27, 2013

      I’ve never really done much with tofu. Do kids enjoy it? Reply

  • Tina
    July 27, 2013

    Like always your recipes impress!! Do you get your Sesame oil from trader joes? Reply

    • Natasha
      natashaskitchen
      July 27, 2013

      Yes πŸ™‚ but they all taste pretty much the same. It’s a wonderful little product and gives stirfry an authentic taste. Reply

    • Natasha
      natashaskitchen
      July 27, 2013

      Yes πŸ™‚ but they all taste pretty much the same. It’s a wonderful little product and gives stir-fry an authentic taste. I also use it in my shrimp stir fry. Mmmmm. Reply

  • Lindsey
    July 27, 2013

    Natasha, I have a question and it may sound silly. What is a good method for making rice (without a rice cooker)? It seems like every time I try to make plain white rice it turns out too sticky/ mushy or kinda chewy. LOL. I need help. Your rice looks perfect! Thanks, Lindsey Reply

    • Natasha
      natashaskitchen
      July 27, 2013

      The secret to non sticky rice is to rinse it until the water runs almost clear. The starch on the rice will make it sticky. Reply

      • Julia
        July 27, 2013

        Yes, rinsing it for a few minutes definitely helps, but I have also found that adding a bit of oil (I use olive) & some salt to the water really helps. I have done Basmati this way for years and every grain is separate once cooked! πŸ˜€ Reply

        • Natasha
          natashaskitchen
          July 27, 2013

          Thanks Julia! Great advice!! πŸ™‚ Reply

      • Lindsey
        July 28, 2013

        Thank you so much for the tips! Reply

      • Seema Faraz
        July 30, 2013

        Hey. For non sticky rice, the best experience i have is to use a metallic spoon in the rice when ever you want to stir it. . Don’t use a wooden or a plastic one. And the best is to stirr the least. You wont need to even add oil in the rice post it. Reply

        • Natasha
          natashaskitchen
          July 30, 2013

          Thank you for the tip Seema :). Reply

    • Erica
      November 17, 2013

      Here is how to make not sticky rice.. Rince rice (2cups) pour 3 cyps of water (water should be about 2 fingers above the rice). Put temperature to high until it boils, then for 2 min cook on med-hi, then change temperature to med low cool for 7 min, finally set temp to lowest and cook for additional 3 min, set aside and let it chill for 12 min.. Mix in a bit of salt and butter – perfect non sticky rice this is basically what the rice cooker does. Reply

      • Natasha
        natashaskitchen
        November 17, 2013

        Thank you so much for sharing your method! Reply

    • karen
      April 19, 2015

      The secret to make rice not sticky is to buy the right kind of rice. White long grain is one of the most common “not sticky” kind of rice. Jasmine and basmati as well are not sticky. Rinsing them will not make any rice not sticky. Sushi grade rice need to be rinse well to clean the rice and also make the rice absorb a little water before cooking. Yes I am Asian. Reply

  • July 27, 2013

    This is amazing!I love it:) Reply

  • xaviera ochoa
    July 26, 2013

    What is the calories content on this recipe? Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      I don’t think I’d have time to put calorie counts for now since I’m still working full time in addition to this blog. I wonder if there is an easy way to calculate all of that?? Reply

  • Kristina
    July 26, 2013

    Looks super good! πŸ™‚ I was wondering is the meat going to be soft or is it going to be chewy? Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      It won’t be chewy unless you overcook it. Although this meat would still be very easy to chew if it’s sliced thinly against the grain. πŸ™‚ Reply

  • July 26, 2013

    Yum!!! Looks amazing! I love the mix you made and marinade ingredients sounds so delicious πŸ™‚ Can’t wait to try it! Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      Thank you Lea, it is a keeper :). Reply

  • D
    July 26, 2013

    My husband loves stir fry! This would be such a treat for him. I bet this sauce rocks. Reply

    • Natasha
      natashaskitchen
      July 26, 2013

      It’s nice to make a meal that entire family can enjoy :). Reply

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