Beef and Vegetable Stir-Fry

Beef And Vegetable Stir-fry Recipe

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1 lb
top round steak
1 1/2 c
broccoli, cut into 1 inch pieces
carrots, diagonally sliced
1 Tbsp
1/2 tsp
1 tsp
2 Tbsp
soy sauce
2 Tbsp
dry sherry
2 Tbsp
peanut oil
onion, cut into thin wedges
5 oz
1/2 c
water chestnuts, drained and sliced
1/2 c
bamboo shoots, halved lengthwise
cooked rice

How to Make Beef and Vegetable Stir-Fry


  • 1Partially freeze the beef to make it easier to handle and cut.
  • 2Slice very thinly across the grain into bite size strips.
  • 3Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes.
  • 4Drain.
  • 5Set aside.
  • 6Mix the cornstarch, sugar and salt.
  • 7Stir in the soy sauce and the sherry.
  • 8Set aside.
  • 9Preheat a wok or large skillet over high heat.
  • 10Add oil.
  • 11Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
  • 12Remove from the wok.
  • 13Replenish the oil as necessary.
  • 14Add half the beef to the HOT oil.
  • 15Stir fry until browned (2-3 minutes).
  • 16Remove.
  • 17Repeat with the remaining beef.
  • 18Return all the meat to the wok.
  • 19Add the peas, water chestnuts and bamboo shoots.
  • 20Stir the soy mixture into the wok.
  • 21Cook, stirring steadily, until thickened and bubbly.
  • 22Cook, stirring steadily, another minute or two.
  • 23Return the broccoli, carrots and onion to the wok and cover.
  • 24Cook for 1 minute.
  • 25Serve over rice.

Printable Recipe Card

About Beef and Vegetable Stir-Fry

Course/Dish: Beef
Regional Style: Asian
Other Tag: Quick & Easy