Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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