Veggie Drawer Clean Out & Beef Stir Fry

Chef Ali: This is my weeknight hero—an everything-but-the-kitchen-sink stir fry that rescues the lonely zucchini, the half onion, and any other wallflowers hiding in your crisper. A quick cornstarch toss keeps the beef tender, the sauce turns glossy in seconds, and the Blackstone (or a big, hot pan) does the heavy lifting. Minimal fuss, maximum flavor, zero veggie guilt.

Veggie Drawer Clean-Out & Beef Stir Fry—finished dish with colorful vegetables and tender beef
Clean out the crisper, eat like a champ.

Recipe Meta

Serves: 4

Prep: · Cook: · Total:

Equipment: Blackstone/griddle or large wok/skillet; tongs; mixing bowls

Ingredients

Beef & Quick Tenderizing Toss

  • 1¼–1½ lb beef, thinly sliced (flank, flat iron, sirloin, or ribeye)
  • ¼ cup cornstarch
  • ½ tsp freshly ground black pepper, plus kosher salt to taste

Stir-Fry Sauce

  • ⅓ cup soy sauce or tamari
  • ⅓ cup stock or water
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tbsp hoisin sauce
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • Pinch red pepper flakes or 1 tsp chili-garlic sauce (optional)

Veggies

  • 6–8 cups chopped vegetables (zucchini, onion, peppers, broccoli, mushrooms, snap peas, cabbage, etc.)
  • 2–3 tbsp neutral oil, plus more for cooking (Ali used avocado oil)
  • Kosher salt, to taste
  • 2 scallions, thinly sliced
  • Sesame seeds and peanuts, for garnish (optional)

Instructions

  1. Slice & toss the beef. Slice beef thinly against the grain; toss with cornstarch, salt, and pepper. Let rest 10 minutes.
    Thinly sliced beef lightly coated with cornstarch
    Cornstarch helps tenderize and sear.
  2. Whisk the sauce. In a bowl, whisk soy/tamari, stock, rice vinegar, honey, hoisin, garlic, ginger, and chili if using until smooth.
    Small bowl with glossy stir-fry sauce ready to go
    Smooth sauce = fast finish.
  3. Heat the cooking surface. Heat the Blackstone or a wok/skillet over high heat and oil generously.
    Hot, oiled Blackstone griddle
    Hot and well-oiled = no sticking.
  4. Cook sturdy veg first. Add sturdier veggies (carrots, broccoli, onion). Cook 2–3 minutes until crisp-tender; season with a pinch of salt.
    Hearty vegetables like carrots and broccoli sizzling
    Hearty veg get a head start.
  5. Add quick-cooking veg. Stir in zucchini, mushrooms, peppers, snap peas, etc. Cook 2–3 minutes more. Push veggies to the side (or transfer to a bowl).
    Quick-cook vegetables added to the mix
    Now the tender veg join.
  6. Sear the beef. Add a little more oil; spread beef in a single layer. Sear 2–3 minutes until just cooked through.
    Thin slices of beef searing on a hot surface
    Single layer = better browning.
  7. Combine. Return veggies to the center and toss with the beef to combine evenly.
    Beef and vegetables tossed together
    Color, crunch, aroma—check.
  8. Sauce & gloss. Pour in the sauce; toss until it bubbles and coats everything in a shiny glaze, 30–60 seconds.
    Sauce bubbling and turning glossy on the stir fry
    That quick, glossy finish.
  9. Finish & serve. Turn off heat; finish with scallions, peanuts, and sesame seeds. Serve over rice or noodles.
    Plated stir fry topped with scallions, peanuts, and sesame seeds
    Dinner, rescued and delicious.

Notes & Swaps

  • Use what you have: Whatever veggies are in the drawer will work.
  • Cornstarch magic: It tenderizes the beef and helps thicken the glaze.
  • Beef cuts: Flank, flat iron, sirloin, or ribeye all work well—slice thinly across the grain.
  • High heat + oil: Keep the heat high and oil generous to avoid steaming.
  • Leftovers: Refrigerate up to 3 days; reheat quickly over high heat.

Chef’s Conclusion

Chef Ali: Stir fry is a technique, not a rulebook. Keep the heat high, the oil generous, and the veggies moving. If your crisper looks random, you’re already halfway to dinner.