Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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