Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


  • ½ medium red bell pepper, cut into matchsticks
  • 2 small serrano chiles, minced (2 tsp.)
  • 2 tsp. granulated sugar
  • 2 Tbs. oyster sauce
  • 2 tsp. cornstarch
  • 1 tsp. cornstarch
  • ½ cup canned bamboo shoots, drained and cut into matchsticks
  • + 13 more ingredients
    • 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
    • 1 Tbs. Asian sesame oil
    • 2 tsp. Shaoxing wine
    • 2 tsp. dark soy sauce
    • 2 oz. snow peas, cut on the diagonal into ¼-inch-thick strips
    • 1 medium carrot, cut into matchsticks
    • 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
    • Pinch of freshly ground white pepper
    • 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

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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