Air Fryer Beef Stir-Fry with Vegetables

Weeknights need food that’s fast, colorful, and downright tasty. This air fryer beef stir-fry with vegetables ticks every box: tender slices of steak, crisp-tender veggies, and a glossy garlic-ginger sauce—all in about 25 minutes. I’ve tested this recipe in a 5.8-quart basket air fryer using flank and sirloin; both worked great. The trick is slicing the beef thin, preheating the air fryer, and tossing everything with just enough sauce to coat without steaming. Let’s dive in.

If you love takeout-style stir-fry but want something lighter and quicker, this air fryer beef stir-fry with vegetables is your new go-to. The hot, circulating air sears the beef edges while keeping the center juicy, and the vegetables stay bright with a little snap. I developed this method after a dozen air fryer dinners for busy nights testing marinade times, sauce thickness, and cook temps to nail a balanced, reliable result. You’ll get big flavor without a sink full of pans, plus easy swaps for gluten-free, dairy-free, and vegetarian options.

At a Glance

• Servings: 4
• Prep Time: 10 minutes (plus optional 15-minute marinade)
• Cook Time: 12–14 minutes
• Total Time: 22–25 minutes
• Difficulty: Easy
• Estimated Cost: $14–$18 (US, mid-range beef & produce)

Ingredients

For the beef & veggies

• 1 lb flank or sirloin steak, thinly sliced against the grain (450 g)
• 2 cups broccoli florets (150 g)
• 1 red bell pepper, sliced (120 g)
• 1 cup sugar snap peas (100 g)
• 1 medium carrot, thinly sliced on the bias (70 g)
• 1 small red onion, sliced (80 g)
• 1 tbsp neutral oil (15 ml; avocado or canola)

For the sauce

• 3 tbsp low-sodium soy sauce (45 ml)
• 1 tbsp honey or maple syrup (15 ml)
• 2 tsp rice vinegar or apple cider vinegar (10 ml)
• 2 tsp fresh grated ginger (or ½ tsp ground)
• 2 cloves garlic, finely minced
• ½ tsp toasted sesame oil (optional)
• 1 tbsp cornstarch (8 g) + 2 tbsp cold water (30 ml), for slurry
• ¼ tsp black pepper

To finish

• 1–2 tsp sesame seeds (optional)
• 2 green onions, thinly sliced
• Cooked rice or cauliflower rice, for serving

Swaps & Notes (dietary + convenience)

Step-by-Step Instructions

1. Slice & marinate (optional, but tasty). Pat steak dry. Slice very thin against the grain. In a bowl, whisk soy sauce, honey, vinegar, ginger, garlic, pepper, and sesame oil (if using). Toss in the beef. Marinate 15 minutes while you prep veggies.
2. Preheat & prep basket. Preheat air fryer to 380°F (193°C) for 3–4 minutes. Toss broccoli, bell pepper, snap peas, carrot, and onion with 1 tbsp oil and a pinch of salt.
3. Cook the vegetables. Add veggies to the basket in an even layer (work in 2 batches if needed). Air fry 6–7 minutes, shaking halfway, until crisp-tender with charred edges. Transfer to a large bowl.
4. Cook the beef. Drain beef well (reserve juices). Lay slices in a loose, single layer (work in batches). Air fry 4–5 minutes, shaking once, until browned on the edges and just cooked through. Add to the veggie bowl.
5. Glossy sauce & toss. In a small cup, whisk cornstarch with cold water. Pour reserved beef juices into a microwave-safe cup (or small saucepan), bring to a simmer, whisk in slurry, and cook 30–60 seconds until thick and shiny. Pour over beef and vegetables, toss to coat, and sprinkle green onions and sesame seeds. Serve hot over rice.

Pro Tips & Variations

• Slice thin, win dinner: Freeze the steak 15 minutes for ultra-thin slices that cook evenly.
• Dry is key: Pat beef dry and drain marinade well; excess liquid = steaming, not searing.
• Batch smart: Crowding cools the basket. Cook beef and veggies in batches for best texture.
• Sauce thickness: If the sauce is too thick, whisk in 1–2 tsp water. Too thin? Simmer 15–20 seconds more.
• Heat options: Add ¼–½ tsp red pepper flakes or a squeeze of sriracha to the sauce.
• Veg swap set: Try zucchini + green beans, or mushrooms + baby corn—keep the total veg volume similar (about 4–5 cups).
• One-bowl meal: Toss in pre-cooked brown rice at the end for a “fried rice” vibe; heat 1–2 minutes until warmed through.
• Make it sesame-ginger: Boost sesame oil to 1 tsp and add 1 extra tsp grated ginger.
• Meal prep ready: This reheats well without going soggy—great for 2–3 days of lunches.

Testing note: I tested twice with flank and once with sirloin; best texture came from very thin slices and a firm 6–7 minutes on veggies + 5 minutes on beef at 380°F (193°C).

Serving Suggestions

• Carbs: Steamed jasmine rice, brown rice, or cauliflower rice.
• Crunch: Top with toasted sesame seeds, chopped peanuts, or crispy shallots.
• Fresh finish: Lime wedges and extra green onions brighten the dish.
• Sidekick: A quick cucumber salad (rice vinegar, pinch sugar, salt) cools the heat.

Storage & Reheating

Storage: Cool completely. Store in an airtight container up to 3–4 days in the fridge.
Reheating:

• Air fryer: 320°F (160°C) 3–4 minutes, shake once.
• Skillet: Medium heat 3–4 minutes, splash of water to loosen sauce.
• Microwave: 60–90 seconds, stirring halfway.
  Safety: Refrigerate within 2 hours of cooking. Reheat to 165°F (74°C) before eating. Do not refreeze after reheating.

Troubleshooting

• Beef came out tough: It was sliced too thick or overcooked. Slice thinner and reduce cook time by 1 minute.
• Veggies too soft: Basket was crowded or not preheated. Cook in batches; shake midway.
• Sauce not thickening: Slurry needed a simmer. Return to heat and whisk 30–60 seconds more.
• Watery bowl: Drain beef marinade thoroughly and pat veggies dry before cooking.

FAQs

Q1: Can I make this air fryer beef stir-fry with vegetables without cornstarch?
A1: Yes. Use arrowroot or tapioca starch; add the slurry off the heat and toss quickly.

Q2: What cut of beef works best?
A2: Flank and sirloin are ideal. Skirt steak works too—slice very thin against the grain.

Q3: Can I skip marinating?
A3: You can. Season the beef with ½ tsp soy sauce and a pinch of pepper and proceed. Flavor is deeper with a quick 15-minute marinade.

Q4: How do I keep veggies crisp?
A4: Preheat, avoid crowding, and shake halfway. Choose sturdy veg like broccoli, peppers, and snap peas.

Q5: Is there a low-carb option?
A5: Serve over cauliflower rice and reduce the honey to 1–2 tsp.

Nutrition (per serving)

Calories: ~350; Protein: 28 g; Carbs: 28 g; Fat: 14 g; Fiber: 4 g; Sodium: ~680 mg
(Estimates for 4 servings without rice.)