Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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