If there’s such a thing as a dream of a beef and veggie stir-fry, this is it. Everything is perfection. It is as advertised: beef is tender and velvety; the sauce works seamlessly with the beef and the veggies; and the veggies cooked to my preference.
While my version has slightly more veggies and my stir-fry process is different than Marion’s, the flavors are true to her version. This is a staple that will keep me coming back again and again.
Don’t feel obligated to use the same veggies as I do. Use whatever you’ve got in your fridge. Cook those that take the longest first and add those that take the least time last.
If you like this Beef and Veggie Stir-Fry, try my
Broccoli Beef (西蘭牛肉)
Beef with Mixed Mushrooms Stir-Fry (什茵牛柳粒)
Beef and Veggie Stir-Fry
- Yield: 3 small with sides 1x
- Category: Mains
- Method: Stir Fry
- Cuisine: Chinese
Description
If there’s such a thing as a dream of a beef and veggie stir-fry, this is it. Everything is perfection.
Ingredients
BEEF MARINADE
- 1 pound of flank steak
- 1 tablespoon of soy sauce
- 1 tablespoon of Chinese cooking wine
- ½ teaspoon of baking soda
- 3 teaspoons of cornstarch
- A few cracks of black pepper
STIR-FRY SAUCE
- 3 tablespoons of oyster sauce
- 3 tablespoons of Chinese cooking wine
- 2 tablespoons of soy sauce
- ½ teaspoon of dark soy sauce
- 2 teaspoons of granulated sugar
- 2 teaspoons of distilled white vinegar
REMAINING INGREDIENTS
- 1/2 pound of broccoli, cut into florets, or 5 or 6 small zucchinis, cut into bite-sized pieces
- 1 large carrot, sliced into thin planks
- 3 garlic cloves, roughly chopped
- 1 small onion, sliced
- 1 red bell pepper, chopped into large bite-sized pieces
- Salt
- 2 sprigs of green onion, chopped
- Black pepper
- Neutral-flavored cooking oil
Instructions
- Marinate the beef. With exception to the beef, mix all of the marinade ingredients well in a large bowl. Cut the flank steak against the grain into thin strips and add them into the marinade. Combine until the beef has absorbed most, if not all, of the marinade. Set aside at room temperature.
- Prepare the sauce. Combine the ingredients in a small bowl and mix well. Set aside.
- Time to cook the beef. Preheat a heavy-bottomed pan over high heat. Add 2 tablespoons of oil into the pan. Add the beef (save any of the marinade), ensuring all pieces touch the pan*. Allow them to cook undisturbed for about 1 minute. Quickly flip the beef slices and allow them to cook undisturbed for 30 more seconds. At this point, the beef may not appear to be cooked through. That is okay. Transfer the beef to a bowl.
- Now for the veggies. Turn the heat down to medium high. Add 1 tablespoon of cooking oil into the pan.
If you’re using broccoli: Add the broccoli and 1/4 cup of water. Cover the pan to steam the broccoli for 30 seconds. Remove the lid, mix the broccoli and allow the water to evaporate.
If you’re using zucchini: Add the zucchini and give the pan a shake so that all of the pieces touches the pan. Cover the pan and steam for 1 minute. Remove the lid and mix the zucchini and cover the pan again to steam for another 30 seconds. - Add the carrot, garlic and 1 more tablespoon of cooking oil and stir fry for one minute. Add the onion and bell pepper. Season the veggies lightly with salt and stir fry until your veggies are close to your preferred tenderness.
- Put it all together. Add the sauce, beef and green onion, and mix, mix, mix until the sauce has thickened somewhat. Add enough black pepper to your liking. Turn off heat and dish up! Best when paired with a bowl of hot and steamy rice.
Notes
- *Don’t overcrowd the meat. Each strip of beef deserves the opportunity to brown. If necessary, cook some pieces in another batch.
- Preparation is key to making this dish. There is no downtime once you start cooking, so have everything ready to go before turning on the stove.
