Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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

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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