Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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