Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips

Ingredients

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

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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