Beef Stir-Fry with Vegetables
Beef stir-fry with vegetables is a common traditional Chinese dish that can be found in households and restaurants. It features tender beef and a variety of fresh seasonal vegetables as the main ingredients, cooked through simple stir-frying to showcase the original flavors of the ingredients. With a delicious taste and appealing colors, aromas, and flavors, it is a popular and beloved culinary choice.
Servings:
2
yield(s)
Prep Time:
10
mins
Cook Time:
5
mins
Total Time:
15
mins
Ingredients
-
1
lb
(453g) beef
(sliced thinly against the grain)
-
1/2
tbsp
(5g) cornstarch
-
2
tbsp
(30ml) light soy sauce
-
1
tsp
(5ml) dark soy sauce
-
1
tbsp
(15ml) rice wine
(or dry sherry)
-
3
tbsp
(45ml) vegetable oil
(divided)
-
3
garlic cloves
(minced)
-
1
inch ginger
(sliced)
-
1
red bell pepper
(sliced)
-
2
oz
(56g) snow peas
-
2
oz
(56g) mushrooms
(sliced)
-
1
onion
(sliced)
-
2
green onions
(cut into 1-inch pieces)
-
Salt to taste
-
black pepper to taste
Instructions
-
Combine 1 tablespoon of light soy sauce, dark soy sauce, rice wine (or dry sherry) and egg white in a large bowl. Add the steak to the bowl and season with salt and black pepper. Add 1/2 tbsp of cornstarch and mix well again. Let the steak marinate for 20 minutes.
-
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat. Add the sliced steak to the wok and cook for 1 minute. Remove the beef from the skillet and set aside.
-
Add another tablespoon of oil to the skillet. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
-
Add the onion and stir-fry for 1 minute, then add red bell pepper and cook for an additional minute . Add the mushrooms and snow peas and cook for 1 minute.
-
Return the beef to the skillet and add green onions and 1 tablespoon light soy sauce and stir-fry for 30 seconds to combine. Serve hot over rice. Enjoy!