Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


  • 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
  • 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
  • 1 tsp. cornstarch
  • 2 medium cloves garlic, minced
  • + 13 more ingredients
    • 2 Tbs. oyster sauce
    • 2 tsp. dark soy sauce
    • Pinch of freshly ground white pepper
    • 2 tsp. granulated sugar
    • 2 small serrano chiles, minced (2 tsp.)
    • 2 tsp. Shaoxing wine
    • 1 medium carrot, cut into matchsticks
    • 2 oz. snow peas, cut on the diagonal into ¼-inch-thick strips
    • 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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