Beef Stir-fry With Vegetables | Easy Chinese recipe
Beef stir-fry with vegetables is a popular American Chinese recipe. The addition of bell peppers further westernizes the dish, but it still retains its Chinese cooking culture by using Chinese seasoning and stir-fry techniques. This recipe will show you how to prepare beef stir-fry with vegetables. Enjoy!
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Ingredients required to prepare the beef stir-fry with vegetables
- Beef. For stir-frying, it’s best to use beef sirloin steak. Stir-frying is a fast process, so beef quality is crucial. You can also consider cheaper cuts such as flank or skirt steak.
- Broth. The broth is a common ingredient used in traditional Chinese restaurants. We have a pot of broth in the kitchen and use it instead of water to cook most of the dishes. A small amount is sufficient, as too much during the stir-frying process will reduce the generation of wok aroma.
- Seasoning. I use traditional Chinese black vinegar, which provides an authentic flavor. An alternative option is balsamic vinegar, which has a different taste and allows you to express your creativity. Honey is not commonly used in Asian Chinese cooking; however, it will provide additional flavor. Besides, light soy sauce and sesame oil are included.
- Red pepper flakes. If you prefer a spicier flavor, add a dash of red pepper flakes to adjust the heat level. Dry red chilies are also popular, as they are easily available in Asia.
- Bell peppers. I use half red bell pepper and half green bell pepper to make the stir-fry more colorful. Although not commonly used in Asia, it is becoming increasingly popular due to the blending of culinary cultures worldwide.
- Vegetables. I like to add some bok choy to give it a more balanced flavor and texture. In addition to bok choy, I added some onion wedges to give it a crunchy texture. This will provide a good contrast to the tender beef.
- Others. Other common fresh vegetables besides what I use in this recipe include snow peas (snap peas), green onions, baby corn, and green beans.
Step to prepare the beef stir-fry with vegetables
1. Trim the fat from the beef if necessary. If desired, partially freeze the steak for easier slicing. Thinly slice the steak across the grain into bite-sized strips. Season the sliced beef with salt and pepper, then set aside.
2. In a small bowl, whisk together the broth, light soy sauce, vinegar, honey, and crushed red pepper. Set aside the seasonings.
3. Add a tablespoon of vegetable oil to a large skillet or wok. Heat the oil over medium heat, then add the ginger to saute until it turns aromatic. Add the beef and cook until it is 80% cooked. Remove from the skillet. Do not overcook the beef to ensure it stays tender, as it will be cooked again with the sauce.
4. Stir-fry the bok choy (cut into short sections) for 2 to 3 minutes until crisp-tender. If it is too dry, you may need to add some water.
5. Now include the bell peppers and onion, and cook for another 1 to 2 minutes. Then, remove all the vegetables from the skillet.
6. Return the beef strips to the skillet and mix with the seasonings we prepared earlier. Add the vegetables and mix for 15 seconds. Add some sesame oil if you like (optional).
7. Thicken the sauce with cornstarch slurry. Stir-fry over medium-high heat. Transfer it to a plate and sprinkle some sesame seeds before serving. Serve immediately over white rice.
Beef Stir-fry With Vegetables | Easy Chinese recipe
2
servings15
minutes10
minutesIngredients
- Ingredients A (Marinate the Beef)
6 oz beef sirloin steak (or beef top round steak)
1/8 tsp salt
1/8 tsp ground black pepper
- Ingredients B (others)
4 tbsp beef broth
1.5 tbsp light soy sauce
1.5 tbsp black vinegar
2 tbsp honey
1 tsp cornstarch
1/8 tsp crushed red pepper
2 tbsp cooking oil
8 thin slices of fresh ginger
1 bell pepper, seeded and cut into strips (half red and half green)
1/2 medium red onion, cut into wedges
3 stalks of bok choy
Directions
- Trim the fat from the beef if necessary. Thinly slice the steak across the grain into bite-sized strips. Season the sliced beef with salt and pepper, then set aside.
- In a small bowl, whisk together the broth, light soy sauce, vinegar, honey, and crushed red pepper. Set aside the seasonings.
- Add a tablespoon of vegetable oil to a large skillet or wok. Add the ginger to saute until it turns aromatic. Add the beef and cook until it is 80% cooked. Remove from the skillet.
- Stir-fry the bok choy (cut into short sections) for 2 to 3 minutes until crisp-tender. If it is too dry, you may need to add some water.
- Now include the bell peppers and onion, and cook for another 1 to 2 minutes. Then, remove all the vegetables from the skillet.
- Return the beef strips to the skillet and mix with the seasonings we prepared earlier. Add the vegetables and mix for 15 seconds. Add some sesame oil if you like (optional).
- Thicken the sauce with cornstarch slurry. Stir-fry over medium-high heat. Transfer it to a plate and sprinkle some sesame seeds before serving. Serve immediately over white rice.
Recipe Video
Nutrition Facts
- Total number of serves: 2
- Calories: 346kcal
- Carbohydrates: 26g
- Protein: 22g
- Fat: 17g
Tips to prepare the beef stir-fry with vegetables
- In Chinese cooking, maltose and sugar are commonly used to make sweet and sour sauces. Maltose is popular because it is cheaper than honey and has a thicker texture, resulting in a more glossy finish on the meat. However, it is less common in other countries outside Asia, so I have used honey in this recipe.
- You can use olive oil instead of peanut oil for this recipe as it does not involve intense high heat.
- A Chinese wok is ideal; alternatively, a large skillet or a large frying pan with a raised edge also works well.
- You may want to cut the bell pepper and the onions into thin strips or wedges, as both are commonly used in Chinese cuisine.
- To avoid mistakes, I prefer to prepare the stir-fry sauce in advance in a small bowl rather than adding each ingredient separately into the skillet. I also like to keep the color slightly lighter, so I avoid using dark soy sauce in this beef stir-fry recipe.
- Ensure that you do not overcook the beef to keep it tender.
How to store the beef stir-fry
I always recommend eating everything fresh. However, if you have any leftovers, please store them in an airtight container and place them in the refrigerator. They will be good for one to two days. When reheating, please do so over low heat on the stovetop and try not to overcook the beef.
Other related recipes I recommend you to try
If you like this easy beef stir-fry, here are a few more recipes.
- Try this Honey Mustard Chicken. It’s a simple and delicious meal that can be cooked using an Instant Pot or stovetop.
- Simple Saute Cajun Shrimp is a way to go for a quick meal that appeals to everyone in the family.
Hey there, it’s KP from Simple Delicious Eats. Feel free to leave your comment here, and I’ll get back to you soon. Enjoy this recipe!
I noticed that you do not “velvet” the beef. I make something similar but never with Black Vinegar. I will definitely try that.