Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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

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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