Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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