Beef Tenderloin & Vegetable Stir Fry

This Beef Tenderloin & Vegetable Stir Fry recipe is a very tasty dish loaded with tender beef and a plethora of fresh vegetables. Perfect for dinner anytime.

Beef and Vegetable Stir Fry

You can’t go wrong with thinly sliced tenderloin beef with pretty much anything — and stir-fries are a great choice. And because it is simple to pull together and packs a ton of flavor, it’s a recipe to add into your rotation.

As far as preparation is concerned, the bulk of your time will be spent slicing the tenderloin. Just pull out your knife sharpener and you’ll be ready to go. That is unless you go for pre-sliced beef.

Slicing beef tenderloin into thin slices

What type of beef should I use in a stir fry?

If you were to visit a Chinese restaurant, you’ll find they use flank steak in many of their dishes, like their beef and vegetable stir fries. However, other tender cuts could be used including sirloin, ribeye, strip loin, or flat iron. I chose to go with tenderloin for this recipe. Tenderloin beef carries less connective tissue which is why this cut is so tender.

Slice of beef tenderloin

Should I marinate my beef before using it in a stir fry?

An astounding yes! How do you think that Chinese takeout that you love so much ends up so tender? The marinade. The process used is called “velveting”. Velveting involves coating and marinating thinly sliced pieces of beef in a mixture of cornstarch, oil, eggs, salt, pepper, and soy sauce and placing it in the refrigerator for at least 30 minutes. In this time, a thin coating is formed on the beef and the egg tenderizes the meat by changing its pH.

Yep, just a little food science for ya.

Making the beef marinade

Is it important to cut my beef slices thin?

The thicker your beef, the longer it will take to cook. And the longer you are cooking it, the outside tends to be overcooked while the inside is undercooked. Plus, an overcooked slice of beef will result in a tough piece of beef and no one wants that. So slice them thin, but not to where they are translucent.

Another bonus: Because the beef is sliced so thin, it takes no time to cook so you can go from prep to eating in a blink of an eye. A little exaggeration, but you get my drift. 🙂

Beef and Vegetable Stir Fry

How to Make Beef Stir Fry:

To begin this recipe you will first need to thinly slice the beef tenderloin and remove the excess fat. Or, you could just skip this step altogether and purchase the pre-cut beef strips (see the different cuts to use above).

Making the beef marinade

Add the sliced beef into a large bowl along with the beef marinade ingredients and allow to marinate for at least 30 minutes in the refrigerator.

Cooking the beef tenderloin

Once your beef is ready, cook your beef for 2 to 3 minutes in a wok, pan or cast iron skillet (paid link).

Slicing red bell peppers

Slice your red bell peppers into strips and sautée them along with the broccoli in a half cup of water for 5 minutes at a high-heat. Add the snow peas to the pan and cook them along with the other vegetables for an additional 5 minutes. Remove the vegetables from the pan and drain any excess liquid.

With this step, feel free to add any other vegetables you enjoy. That’s the reason I love stir-fries. You can really make it your own.

In a separate bowl add all sauce ingredients and whisk (paid link) together.

For the sauce, I went with hoisin. Hoisin is also referred to as “Peking sauce”. It’s a rich, thick sauce with a sweet, tangy flavor. Who would have thought fermented bean paste sweetened and flavored with seasonings and spices would be so good. It’s the most important ingredient in giving this beef stir fry that trademark Chinese-American take-out flavor.

Another option is oyster sauce. Oyster sauce is not as sweet as hoisin sauce but offers an umami flavor from its shellfish base. Those who don’t eat shellfish (that would be me), should opt for hoisin.

Adding fresh vegetables to pan

Lower the temperature on your pan and add the sauce, vegetables, and cooked beef. Allow to simmer for 2 minutes. Serve alone or on a bed of rice.

Cooking stir fry in pan

I hope you will thoroughly enjoy this dish if you are a stir fry lover. You can put this Beef and Vegetable Stir Fry on the menu any day of the week.

Beef and Vegetable Stir Fry

Here are a few more low carb beef recipes you may enjoy:

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Beef and Vegetable Stir Fry

Beef Tenderloin & Vegetable Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Eric Jones
  • Total Time: 25 minutes
  • Yield: 4 1x


Enjoy a Chinese-style takeout at home with this light Beef Tenderloin & Vegetable Stir Fry! This stir fry is quick and easy to pull together and combines tender beef with broccoli, red bell peppers, and snow peas.


Units Scale
  • 2 lb. Tenderloin Beef
  • 4 oz. Snow Peas
  • 16 oz. Broccoli Florets
  • 1 Red Bell Pepper
  • 1/4 tsp. Himalayan Salt

For the beef prep and marinade:

  • 1 Large Organic Egg
  • 1/2 tsp. Cornstarch
  • 1 tbsp. Low Sodium Soy Sauce
  • 1 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Himalayan Salt
  • 1/4 cup Cooking Oil

For the sauce:

  • 1 cup Low Sodium Soy Sauce
  • 1/4 cup Hoison sauce (you can also use Oyster sauce; see Notes)
  • 1 tbsp. Shaoxing (Chinese) Cooking Wine
  • 2 tsp. Pure Sesame Oil
  • 2 tbsp. Light Brown Sugar
  • 1 tsp. Lemon juice
  • 1 tsp. Cornstarch
  • 2 tsp. Water
  • 1 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cumin
  • 1/4 tsp. Red Cayenne Pepper (optional)


  1. Thinly slice the beef tenderloin and remove any excess fat. Place the beef and the beef marinade ingredients into a bowl, cover, and refrigerate for 30 minutes.
  2. Cook the beef in a wok or cast iron skillet (paid link) at high heat for 2 to 3 minutes then remove from heat.
  3. Add all sauce ingredients into a bowl and whisk (paid link) together. Set this to the side.
  4. Slice the red bell pepper into strips and cook along with broccoli on high heat in 1/2 cup water for 3 minutes. Add snow peas to cooking pan and continue cooking vegetables for an additional 5 minutes. Remove from pan and drain when done.
  5. Lower heat and add sauce, vegetables, and beef to pan. Simmer for 2 minutes. Serve immediately.


Hoisin also referred to as “Peking sauce”, is a rich, reddish-brown sauce with a sweet, tangy flavor. Oyster sauce is not as sweet as hoisin sauce but offers an umami flavor from its shellfish base.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Low Carb
  • Method: Stove Top
  • Cuisine: Asian


  • Calories: 358
  • Sugar: 4.6g
  • Sodium: 1534mg
  • Fat: 9.9g
  • Carbohydrates: 14.2g
  • Fiber: 4g
  • Protein: 51.9g
  • Cholesterol: 135mg

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  1. John McBratney says:

    Hi Eric,
    I followed your recipe closely albeit with a smaller amount of steak for two people, and I proportioned the recipe accordingly.
    It was excellent but a bit too salty. I will try it again but will reduce the salt. Yes I did use low sodium soy sauce, been caught on that one before.
    We have left-overs so I will add a little sugar and see how the second serving goes.
    I live in Australia and all our measures are metric. It would be useful if USA chefs added the metric equivalent when they list recipes. Apart from making it easier it would remove one possibility for errors.

    1. Eric Jones says:

      Hi John! Thanks for the feedback. Since there is only 1/2 teaspoon of salt in the recipe, the additional saltiness is most likely coming from the hoisin sauce. The amount of salt or saltiness is definitively a personal preference, but I am glad you still enjoyed it and were able to make it work.