Beef And Vegetable Stir-fry Recipe

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Beef and Vegetable Stir-Fry

Kitchen Crew


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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


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.
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).
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.

About this Recipe

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