Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


  • 2 medium cloves garlic, minced
  • 1 tsp. cornstarch
  • 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
  • ½ small cucumber, cut into matchsticks
  • ½ medium red bell pepper, cut into matchsticks
  • 1 medium carrot, cut into matchsticks
  • 1 ½-inch piece fresh ginger, peeled and smashed
  • + 13 more ingredients
    • ¼ cup peanut oil
    • Pinch of freshly ground white pepper
    • 2 tsp. cornstarch
    • 2 small serrano chiles, minced (2 tsp.)
    • 2 tsp. granulated sugar
    • 2 tsp. Shaoxing wine
    • 2 tsp. dark soy sauce
    • 1 Tbs. Asian sesame oil
    • 2 Tbs. oyster sauce
    • 2 oz. snow peas, cut on the diagonal into ¼-inch-thick strips
    • 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
    • ½ cup canned bamboo shoots, drained and cut into matchsticks
    • ¾ lb. beef tenderloin, trimmed of any silverskin, cut crosswise into ¼-inch-thick slices, then cut into ¼-inch-thick strips

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

View full recipe at Fine Cooking


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