Beef with Vegetables Recipe – Asian, Chinese Special
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Beef with Vegetables Ingredients:
- 8 ounces beef filet, cut into 1/2 inch strips
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chopped fresh ginger root
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 (10.5 ounce) can beef broth
- 1 tablespoon cornstarch
- 1 teaspoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- salt and pepper to taste
How To Make Beef with Vegetables:
In a large skillet over medium-high heat, cook the beef slices in oil for about 5 minutes until they are well browned. Add the onion, garlic, and ginger, and sauté for another 5 minutes. Then, include the green bell pepper, carrot, and beef broth. Reduce the heat to low and allow it to simmer.
Meanwhile, in a separate small bowl, combine cornstarch, sugar, soy sauce, and optionally oyster sauce, mixing until smooth. Gradually add this mixture to the simmering beef and vegetables, stirring thoroughly, and continue to simmer until the sauce reaches the desired thickness. Season with salt and pepper to taste.
Recipe Notes
Protein Options: While beef is traditional, you can substitute with chicken, pork, or tofu for variation.
Vegetable Variations: Feel free to add or substitute vegetables like broccoli, snow peas, or mushrooms to suit your taste.
Sauce Adjustments: For a spicier kick, add a dash of chili sauce or red pepper flakes to the sauce mixture.
Make-Ahead Tips: Prepare the beef and vegetables ahead of time and store them separately in the refrigerator. Combine and cook when ready to serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions: Pair this stir-fry with steamed jasmine rice or fried rice for a complete meal.
