Beef And Vegetable Stir Fry Recipe

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A tasty Asian inspired stir fry filled with vegetables, beef and a thick sauce. The fresh ginger is the key to a great Asian sauce. This stir fry will fast become a favorite in your house.
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  • 1 pound round steak or flank steak, cut into strips
  • 2 1/2 tablespoons soy sauce, divided
  • 2 1/2 tablespoons dry sherry, divided
  • 1/4 teaspoon garlic powder
  • 2 1/2 tablespoons cornstarch, divided
  • 3/4 cup water
  • 2 teaspoons beef bouillon granules
  • 1 1/2 teaspoons fresh ginger, minced
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 teaspoon vegetable oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1/2 cup celery, thinly sliced
  • 1 cup red pepper, diced
  • 1/2 pound snow peas
  • 1 cup mushrooms, sliced (optional)
  • 1/4 pound bean sprouts (optional)
  • 2 1/2 cups hot cooked rice
20 mins
15 mins
35 mins
In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon sherry, garlic powder and 1 tablespoon cornstarch. Set aside.

In a small saucepan, combine water, bouillon and minced ginger. Bring to a boil; simmer 10 minutes. Let cool. Add hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sherry, 1 1/2 tablespoons cornstarch and red pepper flakes. Set aside.

Heat wok to 325°. Add oil and stir-fry the meat about 2 minutes.

Add onion and garlic; continue to stir-fry about 2 minutes.

Add celery and cook for 1 minute.

Add sweet pepper, snow peas and mushrooms, if desired. Stir-fry 2 more minutes.

If desired, add sprouts and cook 1 minute.

Combine liquid mixtures and pour sauce over meat and veggies. Stir until thickened. Serve over hot cooked rice.

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Beef And Vegetable Stir Fry Recipe Reviews

beef and vegetable stir fry

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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RTMember1929 User
Rating of 5 out of 5.0 stars
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"This sauce is amazing! I didn't quite understand the 2 sauces, but I will do it again because it is really good. I skipped the mushrooms and bean sprouts for the kids."
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