This beef & vegetable stir fry is really good, and you can get it on the table in no time. Plus you only need one pound of beef for 4 servings. Store packaged, pre-cut, fresh or frozen vegetables make this meal even easier. Serve the beef & vegetable stir fry with white rice or noodles for a filling, delicious meal your family will love.
1 lb. Beef, top round or sirloin, cut into strips
¼ tsp. Salt, or to taste
¼ cup Water
1 tbsp. Corn Starch
¼ cup Soy Sauce, reduced sodium
2 tbsp. Hoisin Sauce
1 tbsp. Brown Sugar
2 Large Garlic Cloves, grated or minced
1 tsp. Fresh Ginger, grated or minced
¼ Crushed Red Pepper, or to taste
2 tbsp. Canola or Vegetable Oil
10-12 oz. Fresh or Frozen Mixed Vegetables (broccoli, cauliflower, carrots, etc.)
Prepare the Steak
Slice the steak into thin strips, sprinkle with a little bit of salt, set aside.
Prepare the sauce
Add the water and cornstarch to a medium bowl, stir well using a fork or small whisk. Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper to the bowl. Stir to combine all the ingredients well. Set aside.
Prepare the vegetables
Cook the vegetables to package directions, but use only half the time. If you’re using fresh veggies, you just want to get them going, they will finish cooking with the beef and sauce. If you’re using frozen veggies, you basically just want to defrost them; they will cook completely in the stir fry. Make sure to drain all of the water from the vegetables before adding to the stir fry. Set aside.
Make the beef & vegetable stir fry
Heat the canola oil in a large skillet or wok over high heat. When the oil is hot, almost smoking, add the beef. Try to spread the beef to cover the bottom of the pan so that it’s in a single layer. Let it cook for about 1 minute without disturbing. Stir the beef to brown the other side, continue cooking for another 3 minutes or so, until all sides are brown and no longer pink in the middle, stirring occasionally.
Add the vegetables and the prepared sauce to the pan; stir to combine the ingredients well. When the sauce is simmering, lower the heat to medium-low and cook about 5 minutes until the vegetables are crisp-tender, stirring occasionally.
Serve immediately with white rice or noodles.
Makes 4 servings
Use very little salt in this recipe since the soy sauce and hoisin sauce both contain salt. You can always add salt at the end, if needed.
It’s best to prepare all of the components of the dish before you start cooking. Things move quickly with a stir fry, having all of the ingredients ready to go ensures nothing burns or overcooks. If you’re serving the stir fry over rice or noodles, start them first so they’re ready when needed.