Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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