Garlic Butter Beef & Vegetable Skillet

This hearty beef-and-vegetable skillet combines tender pieces of beef with colorful bell peppers, onions, and a savory garlic-soy sauce. It’s a simple, flavorful dinner that works well with rice, noodles, potatoes, or steamed vegetables.

Ingredients

For the beef

  • 1 lb (450 g) beef sirloin or flank steak, cut into thin bite-size strips
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the vegetables

  • 1 medium yellow onion, cut into chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 1 tbsp butter or olive oil

For the sauce

  • 3 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1 tsp rice vinegar or lemon juice
  • ½ tsp grated fresh ginger
  • ½ tsp cornstarch

Optional garnish

  • 1 tsp sesame seeds
  • 2 tbsp sliced green onions
  • Pinch of red pepper flakes

Instructions

  1. Pat the beef dry with paper towels and slice it thinly against the grain.
  2. Place the beef in a bowl and toss with cornstarch, salt, pepper, and garlic powder.
  3. Mix the soy sauce, honey, water, sesame oil, vinegar, ginger, and cornstarch in a small bowl.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the beef in a single layer. Work in batches if necessary so the pan doesn’t become crowded.
  6. Sear the beef for about 2–3 minutes per side, until nicely browned and cooked through.
  7. Transfer the beef to a clean plate.
  8. Add the butter or remaining oil to the skillet.
  9. Add the onion, red pepper, green pepper, and mushrooms.
  10. Stir-fry the vegetables for 4–6 minutes, keeping them slightly crisp.
  11. Add the minced garlic and cook for about 30 seconds.
  12. Return the cooked beef to the skillet.
  13. Give the sauce another stir because the cornstarch settles quickly.
  14. Pour the sauce over the beef and vegetables.
  15. Toss everything together for 1–2 minutes until the sauce becomes glossy and coats the ingredients.
  16. Remove from the heat and sprinkle with sesame seeds and green onions.
  17. Add red pepper flakes if you enjoy a little heat.
  18. Serve immediately with your favorite side.

Serving Ideas

Serve this beef skillet over steamed rice, brown rice, noodles, or potatoes. For a vegetable-forward meal, pair it with steamed broccoli, green beans, or another vegetable you enjoy.

Recipe Tips

Slice the beef thinly: Thin pieces cook quickly and are easier to keep tender.

Don’t overcrowd the pan: Cooking the beef in batches helps it brown instead of releasing too much moisture.

Keep the vegetables slightly crisp: A short stir-fry preserves their texture and keeps the finished dish from becoming soggy.

Adjust the sauce: Add a little extra water if you prefer a lighter sauce, or a splash of soy sauce for a stronger savory flavor.

Food Safety

For beef steaks and similar whole cuts, USDA recommends a minimum internal temperature of 145°F (62.8°C) followed by at least a 3-minute rest. Use a food thermometer rather than judging doneness by appearance alone. (USDA Ask FSIS)

Storage

Refrigerate leftovers promptly in a covered container. When reheating, heat until thoroughly hot throughout. Keep raw beef separate from ready-to-eat foods and wash utensils and surfaces that contacted raw meat. (USDA Ask FSIS)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Nutrition note: This meal provides protein from beef along with a variety of vegetables. Exact nutrition will vary depending on the beef cut, sauce brands, and serving size.