How to Make Stir-Fried Beef with Vegetables

This easy stir-fried beef with vegetables is super versatile! You can use beef, chicken and even shrimp. The only thing that you would do different is not precook the shrimp, as it cooks very quickly. The beauty of a vegetable stir fry is that you can use any vegetable that you want. In this recipe I am using celery. asparagus, broccolini and carrots. However, feel free to use bell peppers, bokchoy, Napa cabbage, snow peas, snap peas or anything else that you want. Two things are very important to keep in mind – first, you must have everything ready before starting as this cooks very quickly and, second, make sure you are working on very high heat with an oil that has a high smoking point – avocado, vegetable, canola, peanut. Do not use olive oil. The hotter your pan is that more sear you will get on your meat and the quicker your vegetables will be ready.

Stir-Fried Beef with Vegetables

Serves: 4

Ingredients:

• For the Beef:
  • 3/4 pound (375 grams) skirt or flank steak (or substitute with chicken)
  • 2 tablespoons cornstarch (divided)
  • Salt & pepper to taste
  • Peanut or avocado oil (for cooking)
• For the Sauce:
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 6 to 7 drops of sesame oil
  • 1 tablespoon brown sugar (optional)
• For the Aromatics:
  • 1 tablespoon minced ginger
  • 4 large garlic cloves, minced
  • 2 scallions — chopped (white, light green, and dark green) or 3 tablespoons chopped onion
  • 1/2 jalapeño — finely chopped (optional)
• For the Vegetables:
  • 2 celery stalks — threaded and cut diagonally
  • 10 asparagus stalks — ends trimmed
  • 6 broccolini stalks with florets
  • 2 carrots — peeled and julienned

Instructions:

1. Prepare the Beef:
   • Trim any fat from the beef and cut it into strips, slicing on the bias.
   • Place the beef in a bowl and sprinkle with 1 tablespoon of cornstarch, salt, and pepper. Mix well and set aside.
2. Prepare the Sauce:
   • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar (if using), and the remaining 1 tablespoon of cornstarch. Set aside.
3. Prepare the Aromatics:
   • In another small bowl, combine the minced ginger, garlic, scallions (or onion), and jalapeño (if using). Set aside.
4. Cook the Beef:
   • Heat some oil in a wok or deep skillet over high heat until very hot.
   • Add the beef and stir-fry until cooked through. Remove from the wok and set aside in a bowl.
5. Cook the Aromatics:
   • Add a little more oil to the skillet.
   • Add the aromatic mixture (ginger, garlic, scallions/onion, jalapeño) and cook, stirring constantly, until softened and fragrant.
6. Cook the Vegetables:
   • Add the prepared vegetables (celery, asparagus, broccolini, and carrots) to the wok.
   • Stir-fry until the vegetables are cooked but still crisp.
7. Combine and Finish:
   • Return the cooked beef to the wok with the vegetables.
   • Pour in the sauce and cook, stirring, until the sauce thickens and coats the beef and vegetables evenly.
8. Serve:
   • Turn off the heat and serve the stir-fried beef with vegetables immediately. Enjoy with steamed rice if desired.

This recipe is versatile and can be adjusted to your taste preferences. Enjoy your meal!

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