Tender marinated beef, crunchy mixed vegetables in a deliciously flavored sauce make an ideal dinner for two. Despite the many ingredients, this recipe comes together in a short amount of time.
Flexibility and simplicity are two characteristics that most stir fry recipes share and this Beef Stir Fry with Vegetables is no exception. Make sure you prep for this dish, and I am referring here to the cutting and marinating, since stir frying is a technique that cooks ingredients on high heat over a short amount of time. So if you think you can cut and marinate while cooking, you will most likely end up with an overcooked dish that lost all its crunchy appeal.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Beef tenderloin
- Red bell pepper
- Carrots
- Snow peas
- Cucumber
- Fresh ginger
- Vegetable stock
- Peanut oil
- Marinade: fish sauce, sesame oil, soy sauce, sherry wine, corn starch, pepper.
How to Make Beef Stir Fry with Vegetables
Step 1 – Whisk together the marinade (fish sauce, sesame oil, soy sauce, sherry wine, corn starch, pepper). Cut the beef tenderloin in thin slices and add them to the marinade. Refrigerate for 20 minutes.
Cut the bell pepper, carrots, snow peas and cucumber in equally sized matchsticks.
Step 2 – Heat peanut oil in a high rimmed skillet or better in a wok and when the oil starts to smoke a little, add the smashed ginger. Cook for about 30 seconds.
Step 3 – Add the carrots, bell pepper, cucumber and snow peas and stir fry until the vegetables are beautifully bright colored and just wilted. This will take about 3 minutes. Transfer the vegetables to a dish and discard the ginger.
Step 4 – Add more peanut oil to the skillet or wok, set to high heat and add the beef with the marinade. Spread the beef out into a single layer and cook for about 2 minutes.
Step 5 – Stir the beef, add the vegetables back in and stir fry for another minute.
Mix cornstarch with vegetable stock and add this to the beef/vegetable mixture. Toss everything together and serve.
Serve this dish with rice (most traditional) or with noodles (or pasta) or even with potatoes (not very in line with an Chinese cuisine, but still and option).
Other Stir Fry Recipes to Try
Beef Stir Fry with Vegetables
Ingredients
For the Beef & Marinade
- 8 ounces beef tenderloin
- 1 tablespoon fish sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sherry wine vinegar
- 1 teaspoon sugar
- pepper
For the Vegetables
- 1/4 cucumber (NOTE 1) cut in matchsticks
- 1/4 red bell pepper cut in matchsticks
- 1 ounce snow peas cut in matchsticks
- 1/2 medium carrot cut in matchsticks
- 1/2 inch ginger root (NOTE 2) smashed
Additionally
- 2 tablespoons peanut oil
- 1 tablespoon vegetable stock
- 1 teaspoon cornstarch
Instructions
- Whisk together the marinade (fish sauce, sesame oil, soy sauce, sherry wine, corn starch, pepper). Cut the beef tenderloin in thin slices and add them to the marinade. Refrigerate for 20 minutes.
- Heat 1 tablespoon of peanut oil in a high rimmed skillet or better a wok and when oil starts to smoke a little add the smashed ginger. Cook for about 30 seconds.
- Add matchstick cut carrots, bell pepper, cucumber and snow peas and stir fry until the vegetables are beautifully bright colored and just wilted. This will take about 3 minutes. Transfer the vegetables to a dish and discard the ginger.
- Add another tablespoon of peanut oil to the skillet or wok, set to high heat and add beef and the marinade. Spreading the beef out into a single layer and cook for about 2 minutes.
- Stir the beef, add the vegetables back in and stir fry for another minute.
- Mix cornstarch with vegetable stock and add this to the beef/vegetable mixture. Toss everything together and serve.
- ENJOY !
Notes
- Cut all vegetables in equally sized matchsticks
- Check this post how to smash fresh ginger
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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