Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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

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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