Stir-Fried Beef with Mixed Vegetables

Stir-Fried Beef with Mixed Vegetables
Photo by Scott Phillips


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