I like this recipe because it’s incredibly easy to make, yet it tastes like something I’d order at a restaurant. The beef stays juicy and flavorful, while the mix of vegetables adds a satisfying crunch. I also love that I can adjust the spice level with the chilli garnish. It’s balanced, healthy, and vibrant — an ideal meal when I need something quick, nutritious, and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp peanut oil 500g Coles Australian Beef BBQ Round Steak, thinly sliced 1 brown onion, thinly sliced 2 celery sticks, thinly sliced 150g pkt Coles Carrot & Broccoli Florets 1 red capsicum, seeded, thinly sliced 2 tbsp soy sauce 1/2 tsp sesame oil 1 garlic clove, crushed Steamed jasmine rice, to serve Thinly sliced spring onion, to serve Thinly sliced red chilli, to serve Toasted sesame seeds, to serve
Directions
Step 1 I heat half the peanut oil in a wok or large frying pan over medium heat. Then I cook the beef in two batches for about 2 minutes or until it’s lightly browned. I transfer the cooked beef to a bowl and cover it to keep warm.
Step 2 I add the remaining oil to the wok, followed by the onion, celery, and carrot and broccoli mixture. I stir-fry for around 2 minutes or until the vegetables are just tender. Then I return the beef to the pan along with the capsicum, soy sauce, sesame oil, and garlic. I stir-fry for another 2 minutes or until everything is heated through and well combined.
Step 3 I divide the steamed jasmine rice among serving bowls, top each bowl with the stir-fry, and finish it off with spring onion, sliced red chilli, and toasted sesame seeds.
Servings and Timing
This recipe serves 4 people. The prep time takes about 10 minutes, and the cook time is 10 minutes, making the total time 20 minutes.
Variations
I sometimes swap the beef for chicken or tofu for a different protein option. Adding snow peas, baby corn, or mushrooms also makes the dish more colorful and diverse. If I want extra heat, I add more chilli or a splash of sriracha. For a low-carb option, I serve it over cauliflower rice or noodles made from zucchini.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a wok or frying pan over medium heat until the stir-fry is hot throughout. If reheating in the microwave, I cover it loosely and heat in 1-minute intervals, stirring in between to make sure it warms evenly.
FAQs
How do I make the beef tender?
I slice the beef thinly against the grain and cook it quickly over high heat to keep it tender.
Can I use a different cut of beef?
Yes, I can use flank steak, rump steak, or sirloin for this stir-fry — just make sure to slice it thinly.
What type of oil works best?
I prefer peanut oil for its high smoke point and nutty flavor, but vegetable or canola oil works too.
Can I make this dish vegetarian?
Yes, I replace the beef with firm tofu or tempeh and use soy sauce as usual.
How can I make it gluten-free?
I use tamari instead of soy sauce and ensure all sauces are certified gluten-free.
Can I add more vegetables?
Absolutely. I like to include snow peas, baby corn, or mushrooms for extra texture and color.
What’s the best way to toast sesame seeds?
I toast them in a dry pan over low heat for 2–3 minutes until golden and fragrant.
Can I prepare the ingredients ahead of time?
Yes, I slice all the vegetables and beef earlier in the day and refrigerate them until I’m ready to cook.
Is this dish spicy?
The stir-fry itself isn’t spicy, but the red chilli garnish adds optional heat.
Can I freeze sesame beef stir-fry?
I can freeze it in portions for up to 2 months, though the vegetables may soften slightly after thawing.
Conclusion
I love how this sesame beef and veggie stir-fry transforms simple ingredients into a flavorful and colorful meal in just 20 minutes. It’s a great go-to for busy evenings, and with its versatility, I can easily adapt it to my taste or what’s in my fridge. Every bite has that perfect mix of savory, crunchy, and aromatic goodness that makes it a family favorite.
A quick and flavorful sesame beef and veggie stir-fry featuring tender beef, crisp vegetables, and a fragrant sesame-soy sauce — ready in just 20 minutes for an easy weeknight meal.
Ingredients
1 tbsp peanut oil
500 g beef BBQ round steak, thinly sliced
1 brown onion, thinly sliced
2 celery sticks, thinly sliced
150 g carrot and broccoli florets
1 red capsicum, seeded and thinly sliced
2 tbsp soy sauce
1/2 tsp sesame oil
1 garlic clove, crushed
Steamed jasmine rice, to serve
Thinly sliced spring onion, to serve
Thinly sliced red chilli, to serve
Toasted sesame seeds, to serve
Instructions
Heat half the peanut oil in a wok or large frying pan over medium-high heat. Cook the beef in two batches for about 2 minutes or until browned. Transfer to a bowl and keep warm.
Add remaining oil to the wok. Add onion, celery, and carrot and broccoli florets. Stir-fry for 2 minutes or until just tender.
Return beef to the wok with capsicum, soy sauce, sesame oil, and garlic. Stir-fry for another 2 minutes or until heated through and well combined.
Divide steamed jasmine rice among serving bowls. Top with the stir-fry and garnish with spring onion, red chilli, and toasted sesame seeds.
Notes
Slice beef thinly against the grain for tenderness.
Peanut oil adds great flavor but can be substituted with canola or vegetable oil.
Use tamari for a gluten-free option.
Add other vegetables like mushrooms, snow peas, or baby corn for variety.
Serve over cauliflower rice or noodles for a low-carb version.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
