Name: Beef and Vegetable Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 455 g beef steak (see notes); 2 tbsp corn starch (cornflour); 1 large red bell pepper (cored/finely sliced); 1 large yellow bell pepper (cored/finely sliced); 100 g mange tout (slice); 2 large carrots (peel/julienne); salt (to taste); pepper (to taste); 1 tsp ginger paste; 4 cloves garlic (peel/mince); 60 ml soy sauce (low sodium); 2 tsp sesame oil; 80 ml water; 80 ml orange juice; 3 tbsp brown sugar; 1 tbsp corn starch (cornflour)

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Beef and Vegetable Stir Fry is a Chinese dish that is bright, tasty and smells gorgeous. The three main test for a decent dish. The stir frying of the ingredients is very simple (I can do it) and a dish ready to serve as a main dish or side dish. I like to use mange tout but broccoli, mushrooms and zucchini/courgette are lovely alternatives.

Beef and Vegetable Stir Fry

This is such an easy recipe that I make it very often especially when I've had a bad day. Its so delicious that nothing is ever left.

4.84 from 83 votes

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Course: Main Dish, Side Dish

Cuisine: Asian, Cambodian, Chinese, Thai

Keyword: Beef, Sauce, Stir Fry, Vegetables

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: People

Calories: 167kcal

Ingredients

Beef and Vegetables

455 g beef steak see notes
2 tbsp corn starch cornflour
1 large red bell pepper cored/finely sliced
1 large yellow bell pepper cored/finely sliced
100 g mange tout slice
2 large carrots peel/julienne
salt to taste
pepper to taste

Sauce Ingredients

1 tsp ginger paste
4 cloves garlic peel/mince
60 ml soy sauce low sodium
2 tsp sesame oil
80 ml water
80 ml orange juice
3 tbsp brown sugar
1 tbsp corn starch cornflour

Instructions

Place the steak on a chopping board and thinly slice. Season on all sides with salt and pepper.
salt, pepper, 455 g beef steak
Dip the seasoned steak into the cornstarch and pat to remove any excess.
2 tbsp corn starch
When you are ready to cook, add ½ of the oil to a wok or large frying pan over a medium heat. Once hot, add the beef slices and stir fry until browned. (3 minutes) All we need to do is brown the beef, not cook it fully. Once the beef is browned, remove from the wok and place to one side.
Add the prepared vegetables to the wok and fry until tender. (5 minutes). It’s good to have a little bite in them.
1 large red bell pepper, 1 large yellow bell pepper, 100 g mange tout, 2 large carrots
In a mixing bowl, add the sauce ingredients except for the corn starch. Stir the sauce well.
1 tsp ginger paste, 4 cloves garlic, 60 ml soy sauce, 2 tsp sesame oil, 80 ml water, 80 ml orange juice, 3 tbsp brown sugar
Increase the heat under the wok to a medium high and add the sauce ingredients in the mixing bowl and bring to a simmer.
Add about 3 tablespoons of water to a mug and add the cornstarch. Stir well to combine. This mixture will be used to thicken the sauce but use sparingly.
1 tbsp corn starch
Add a little of the cornstarch mixture to the wok at a time and stir well to incorporate. Continue to stir the sauce while it thickens and then add more cornstarch/water until you reach the required consistency.
Once the consistence has been achieved, leave to simmer for a further 2 – 3 minutes.
Add the beef and the vegetables back into the wok together with any juices and stir though.
Continue to cook until the beef and vegetables have warmed through fully.
Serve with noodles or rice for a filling tasty meal every time. See note 2

Notes

Note 1 – I like to use flank steak for this recipe as it absorbs the flavour quickly, is easy to handle and taste amazing.

Note 2 – You need to take into account the time it takes to cook rice or noodles so the dish is served hot together. Rice can take 15 minutes while noodles take a matter of minutes. Also noodles are add to the sauce etc while rice is served in the same dish as the sauce.

Nutrition