Photo of Beef & vegetable stir-fry by WW

Beef & vegetable stir-fry

Total Time
20 min
14 min
6 min
Super simple and super fast, this stir-fry ticks all the boxes for a perfect one-pan meal. The convenience of bottled stir-fry sauce keeps prep to a minimum, but if you want to make an easy from-scratch sauce, simply whisk together 2 tablespoons low-sodium soy sauce, 1 teaspoon toasted sesame and oil and 1/4 teaspoon cornstarch and add it in Step 2 as directed. Using equal parts soy sauce and freshly squeezed orange juice in the mix is another nice twist since orange complements many stir-fries. A sprinkle of chopped fresh cilantro or basil would be welcome here too.


Minced ginger

tsp, or to taste

Jarred minced garlic

tsp, or to taste

Peanut oil

1 tsp

Uncooked lean flank steak

4 oz, sliced

Shiitake mushroom

½ cup(s), sliced, sliced

Snow peas

½ cup(s), whole

Shredded carrots

½ cup(s), thick shreds

Canned water chestnuts

¼ cup(s), sliced

Asian stir-fry sauce

1 Tbsp

Crushed red pepper flakes

1 pinch(es), optional


10 item(s), chopped


1 Tbsp, chopped


  1. Heat ginger and garlic in oil in a large skillet over medium-high heat until fragrant, 30 seconds; add beef, mushrooms, snow peas, carrots, and water chestnuts. Stir-fry until beef is cooked through and vegetables are tender, about 3-5 minutes.
  2. Stir in sauce; heat through. Sprinkle with red pepper flakes and peanuts; garnish with scallions.
  3. Makes 1 serving.