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Stir-fry Beef & Vegetables

Stir-fry Beef & Vegetables Recipe

This is a balanced side dish with meat and assorted veggies. With broccoli as the recommended main vegetable, you can add on almost any other vegetables to the wok (perfect for weekly fridge clearing). Apart from the vegetables listed in this recipe, other suitable choices include snow peas, mushrooms and zucchini.

To make more with the intention for meal prep, check out this recipe.

Ingredients:

  • 100g beef rump* sliced thinly & diagonally against the grain; see notes
  • 1 tsp + 1 tsp cooking oil divided
  • 3 slices ginger julienned
  • 3 cloves garlic minced
  • 1 tsp mushroom seasoning powder** see notes
  • 1 tsp oyster sauce
  • 4 tbsp (60 ml) water
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • 1 tsp sesame oil as a finishing touch
  • chopped coriander to garnish; optional

Assorted Vegetables
With broccoli as the base, you can substitute the other vegetables or add on more to the list.

  • 150g broccoli florets
  • 2 baby corn cut to short sections
  • 1/2 carrot sliced thinly
  • 1/2 bell pepper (capsicum) any colour; sliced to long strips

(A) Marinade

  • 1 tsp sesame oil
  • 3/4 tsp oyster sauce
  • 1/2 tsp light soy sauce
  • 2 dashes white pepper powder
  • 1 tsp Chinese wine

Directions:

  1. Marinade beef with (A) for at least 15 mins & up to overnight in the fridge.
  2. Cook the beef. Heat 1 tsp oil in wok, add beef and cook until just opaque. Set aside on a plate.
  3. Cook the veggies. Add remaining oil to wok. Stir-fry ginger & garlic briefly until aromatic. Add broccoli, corn, carrots, mushroom seasoning powder and oyster sauce. Stir fry briskly until the veggies are starting to soften, then add water and cover with lid for the veggies to steam for 2 minutes.
  4. Finish up by adding bell peppers and returning the cooked beef back to the wok. Drizzle the Chinese wine along the sides of the wok. Stir fry briskly for 10 more seconds. Drizzle sesame oil over the contents and garnish with coriander.

Cooking Note(s):

* You can use rump (what I used, budget cut), flank (another budget cut), ribeye, sirloin & tenderloin (more expensive cuts) to suit your budget and availability.


** I use mushroom powder as a delicious MSG-free seasoning for stir-fries. You can substitute it with other seasonings such as salt, soy sauce and/or fish sauce.

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One comment on “Stir-fry Beef & Vegetables”

  1. I LOVE beef and eat them almost daily…the stirfry looks heavenly with those healthy veggies.

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