Beef and Veggie Stir Fry
Beef and Veggie Stir Fry combines fresh veggies with flavorful beef. The sweet and savory sauce brings everything together nicely, making each bite a delight for your taste buds. The sauce enhances the veggie’s natural brightness and complements the beef’s rich flavor. This stir fry is not only delicious but also a visual treat with its colorful medley of ingredients.
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LET’S DIVE INTO THE HISTORY OF STIR-FRYING
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Stir-frying is a centuries-old Chinese cooking technique that quickly cooks food at high temperatures using a small amount of oil. It originated during the Han Dynasty and gained popularity in the Song Dynasty by introducing iron woks and vegetable oils. This method was favored for its efficiency in preserving nutrients and enhancing flavors.
The inclusion of beef in stir-fry became popular as beef became more accessible with improved trade routes and agricultural practices, despite being a luxury in many Asian cultures. The dish evolved further with Chinese immigrants introducing stir-fry to other parts of the world in the 19th and early 20th centuries. In the United States, the adaptation of stir-fy using local ingredients led to the popularity of Beef and Veggie Stir due to its versatility and the availability of fresh produce and beef.
Today Beef and Veggie Stir Fry is cherished for its adaptability, nutritional benefits, and quick preparation. It remains a staple in Chinese and Western kitchens, allowing for endless variations tailored to diverse tastes and dietary needs, while retaining the traditional essence of stir-frying.
Although this recipe is called Beef and Veggie Stir Fry, I incorporate a brief steaming of the vegetables until they are crisp-tender. Traditionally, Chinese stir-frying involves cooking at high heat in a wok, often using industrial stoves found in Chinese restaurants. However, in a home kitchen, I adapt by searing the meat separately and lightly steaming the vegetables. I hope this technique honors the essence of traditional Chinese stir-frying.
OTHER RECIPE IDEAS:
Steak Stir Fry with Zucchini Noodles
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TIPS
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1. CHOOSE THE RIGHT CUT OF BEEF: Opt for tender cuts like sirloin, flank, or ribeye steak. These cuts are ideal for stir-frying as they cook quickly and remain tender. Slice thinly and against the grain to maximize tenderness and reduce cooking time.
2. PREPARE YOUR VEGETABLES: Variety is key. Use a variety of colorful vegetables such as bell peppers, broccoli, carrots, and snow peas. This not only adds nutrition but also visual appeal. Cut the vegetables into uniform sizes to ensure even cooking. This helps prevent some veggies from becoming overcooked while others remain undercooked.
3. MASTER THE SAUCE: Create a sauce that balances sweet, savory, and spicy flavors. Common ingredients include soy sauce, garlic, ginger, and a hint of honey or brown sugar for sweetness. Use cornstarch mixed with a little water to thicken the sauce, giving it a glossy finish that clings well to the meat and vegetables.
4. COOK WITH HIGH HEAT: Use a wok or large skillet and ensure it’s hot before adding oil. This helps achieve a proper sear on the beef and prevents steaming. Stir-frying over high heat, cooking the beef first until browned and then removing it before adding the vegetables. This prevents the beef from overcooking.
5. DON’T OVERCROWD THE PAN: Avoid overcrowding the pan, which can lead to steaming instead of stir-frying. Cook in batches if necessary to maintain high heat and achieve the best texture.
6. ADD AROMATICS LAST: Add fresh herbs like basil or cilantro and spices such as red chili pepper flakes at the end of cooking to prevent their vibrant flavors.
7. SERVE IMMEDIATELY: Serve your stir-fry immediately after cooking to enjoy the freshest taste and best texture. Pair with steamed rice or noodles for a complete meal.
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INGREDIENTS YOU NEED TO MAKE THIS BEEF AND VEGGIE STIR FRY
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MEAT:
Ribeye steak: Opt for tender cuts like sirloin, flank, or ribeye. In this recipe I used ribeye. These cuts are ideal for stir-frying as they cook quickly and remain tender. Slice thinly and against the grain to maximize tenderness and reduce cooking time. Remove excess fat and connective tissues, as these can become tough when cooked.
MARINADE:
Soy sauce: I use low-sodium soy sauce to better control the sodium content in my dish.
Cornstarch: It gives a glossy finish that clings well to the meat.
Red chili pepper flakes or ground pepper: Gives a little kick to the dish.
SAUCE:
Soy sauce: low sodium soy sauce
Garlic: Gives a nice aroma and taste to the dish
Ginger: This aromatic gives earthy and freshness to the dish
Rice vinegar: Acidity is a fundamental ingredient for making Asian dishes
Honey: It gives sweetness and balances the flavor of the dish
Sriracha: You can use any hot sauce you like but Sriracha is the best-tasting one for this dish
Sesame oil: It gives a nutty flavor
Cornstarch: To thicken the sauce we add cornstarch
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HOW TO MAKE BEEF AND VEGGIE STIR FRY
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Time needed: 30 minutes
STEP-BY-STEP
- PREPARE THE MEAT
Slice the Beef: Thinly slice the beef, removing excess fat and connective tissues, as these can become tough when cooked. Be sure to cut the meat against the grain to ensure maximum tenderness.
- MARINATE THE MEAT
Create the Marinade: In a large bowl, combine soy sauce, cornstarch, and red chili pepper flakes. Toss the beef slices in the mixture until they are evenly coated. Set aside and let the beef marinate for at least 10 minutes to absorb the flavors.
- MAKE THE SAUCE
Mix Ingredients: In a measuring cup, combine soy sauce, grated garlic, ginger, rice vinegar, honey, Sriracha, sesame oil, and cornstarch. Ensure the cornstarch is fully dissolved and all the ingredients are well incorporated to form a smooth sauce.
- COOK THE MEAT
Sear the Beef: Heat oil in a pan over medium-high heat. Add the marinated beef slices and sear them until they are browned on both sides. Once cooked, remove the beef from the pan and set aside.
- COOK THE VEGGIES
Sauté the Vegetables: Using the same pan, add the mushrooms and sauté until they become tender. Then, add the carrots, bell peppers, and broccoli, stirring to combine. Add a splash of water, cover the pan, and steam the vegetables until they are tender yet still crisp.
- FINISH COOKING
Combine and Cook: Return the cooked beef to the pan, pour in the sauce, and stir until the sauce thickens and coats the meat and vegetables evenly. Serve the stir fry over steamed rice for a complete meal. Enjoy!
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FREQUENTLY ASKED QUESTIONS
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Refrigeration: Allow the stir fry to cool to room temperature before placing it in an airtight container. Store it in the refrigerator for up to 3 days.
Freezing: If you plan to keep it longer, you can freeze the stir fry. Place it in a freezer-safe container or a resealable plastic bag, ensuring you remove as much air as possible before sealing. It can be frozen for up to 2 months. To reheat, thaw it in the refrigerator overnight and warm it in a skillet or microwave until heated through.
Steamed Rice: A classic pairing that complements the flavors of the stir fry without overpowering them.
Noodles: Serve with your choice of noodles, such as rice noodles or soba, to soak up the delicious sauce.
Cauliflower Rice: For a low-carb option, try serving with cauliflower rice for a lighter accompaniment.
Spring Rolls: Add a side of vegetable or shrimp spring rolls for a complete Asian-inspired meal.
Edamame: Steamed edamame provides a protein-rich side that enhances the overall meal.
Cut Uniformly: Slice your vegetables into similar sizes to ensure even cooking. This prevents some pieces from being overcooked while others are underdone.
High Heat Cooking: Stir fry the vegetables over high heat to sear them quickly. This method helps preserve their crispness and vibrant color.
Stagger Cooking Times: Start with vegetables that take longer to cook, like carrots or broccoli, and add quicker-cooking veggies like bell peppers or snow peas later in the process.
Minimal Liquid: Avoid adding too much liquid to the pan, as this can cause the vegetables to steam. If needed, use just a splash of water or broth to aid in cooking without sacrificing texture.
Quick Cooking: Keep the cooking time short to maintain the vegetables’ natural crunch. Aim for just a few minutes in the pan, stirring continuously.
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RECOMMENDED RECIPES
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Beef and Veggie Stir Fry
Equipment
- Wok or wide skillet
- Spatula
- Bowls
- knife
- cutting board
Ingredients
MEAT
- 1 pound tender cut beef like sirloin or ribeye, cut thinly or thin strips
MARINADE
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon red chili pepper flakes or ground pepper
SAUCE
- 1/4 cup low-sodium soy sauce
- 2 garlic cloves, grated
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
VEGETABLES
- 1 cup shiitake mushrooms, trimmed and sliced
- 1 carrot, thinly sliced
- 1 bell pepper, deseed and thinly sliced
- 2 cups broccoli florets
- splash of water, to cook the veggies
Instructions
- Slice the Beef: Thinly slice the beef, removing excess fat and connective tissues, as these can become tough when cooked. Be sure to cut the meat against the grain to ensure maximum tenderness.
- Create the Marinade: In a large bowl, combine soy sauce, cornstarch, and red chili pepper flakes. Toss the beef slices in the mixture until they are evenly coated. Set aside and let the beef marinate for at least 10 minutes to absorb the flavors.
- Mix Ingredients: In a measuring cup, combine soy sauce, grated garlic, ginger, rice vinegar, honey, Sriracha, sesame oil, and cornstarch. Ensure the cornstarch is fully dissolved and all the ingredients are well incorporated to form a smooth sauce.
- Sear the Beef: Heat oil in a pan over medium-high heat. Add the marinated beef slices and sear them until they are browned on both sides. Once cooked, remove the beef from the pan and set aside.
- Sauté the Vegetables: Using the same pan, add the mushrooms and sauté until they become tender. Then, add the carrots, bell peppers, and broccoli, stirring to combine. Add a splash of water, cover the pan, and steam the vegetables until they are tender yet still crisp.
- Combine and Cook: Return the cooked beef to the pan, pour in the sauce, and stir until the sauce thickens and coats the meat and vegetables evenly. Serve the stir fry over steamed rice for a complete meal. Enjoy!
Video
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GET A WEEK FREE OF MEAL-PREPPING RECIPES WITH A GROCERY LIST
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