Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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

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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