Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips

Ingredients

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

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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