Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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