Beef Vegetable Stir Fry
Similar to Beef with Broccoli, this stir fry is packed with healthy colourful veggies with an authentic restaurant style sauce.
Ingredients
- 16 oz steak trimmed of fat and grizzle
- 1 tsp baking soda
- 1 Tbsp soy sauce
- 1/4 tsp white pepper
- 3 cloves garlic, thinly sliced
- 2 Tbsp peanut oil or vegetable oil
- 2 carrots, peeled and thinly sliced on an angle
- 1 large shallot, about 1 Tbsp or onion
- 6 large mushrooms, sliced
- 1-2 heads broccoli, cut into bite sized pieces use the stalk too, peel and slice thinly
- 1 sweet red pepper, cut into strips
- 1 can can bamboo shoots, drained small can, size of tuna can
- 227 g package stringless sugar snap peas 8 oz
- 1 piece fresh ginger, peeled and cut into thin strips - see note about the size of a thumb
- 2 green onions, minced for garnish
- 1 Tbsp toasted sesame seeds, for garnish
Sauce
- 1 ½ cup reduced sodium beef broth
- 1 tsp sesame oil
- 2 tsp fish sauce or substitute 1 tsp Worcestershire with squirt of lime juice
- 1 Tbsp hoisin sauce
- 1 Tbsp cornstarch stir into water before adding to sauce
- 1 Tbsp soy sauce
- ½ tsp salt
Instructions
- Remove any fat and grizzle from beef, then slice into very thin strips against the grain. Peel and thinly slice garlic and add to meat. Sprinkle with baking soda, white pepper and soy sauce. Stir to combine. Refrigerate for 20-30 minutes.
- Peel carrots and slice thinly on a diagonal. Cut broccoli into slices or bite sized pieces. Peel upper part of stalk and slice thinly. Clean and slice mushrooms, mince shallots and slice sweet pepper into strips. Drain bamboo shoots and add to vegetables. Slice ginger into very thin strips and add to vegetable mixture.
- Rinse snap peas and drain.
- Make sauce by combining all ingredients. Stir until cornstarch is dissolved.
- Heat oil in large skillet or wok to high temperature. When oil begins to smoke, add beef mixture and stir fry for about 1 minute. Add vegetables and stir fry for another 2-3 minutes. Keeping heat on high, pour sauce over mixture. Add snap peas and stir until sauce has thickened and turned clear. About 1 - 2 minutes.
- Serve over rice or noodles if desired.
- Garnish with minced green onion and toasted sesame seeds.
Notes
1. If you want to reduce some of the heat in the ginger, slice into thin strips then soak in cold water. Drain before stir frying.
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