"A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch." — Kitchenista Jane
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minced fresh ginger
boneless beef round steak, cut into thin strips
carrots, thinly sliced
1 (6 ounce) package
frozen pea pods, thawed
1 (8 ounce) can
sliced water chestnuts, undrained
2 large heads
bok choy, chopped
I'm rating this for the beef sauce, which is simplicity itself and lent a wonderful flavor to my stri-fry. I used different veggies, no water chestnuts or cabbage, and omitted the 4-minute simmer because we like our veggies tender-crisp and there was no liquid in the pan anyway. Because I was using dryer veggies I should have doubled the sauce and will from now on. The sauce makes a great base for beef stir-fry and couldn't be easier. I wasn't serving wine tonight, so used mirin for the wine and it worked well. The sauce is my new base recipe for beef stir-fry. Thanks!
Followed all the directions, except left out Chinese cabbage because I couldn't find it. The sauce gives a very low yield in comparison to the vegetables required. And you'll need a huge skillet or frying pan. Mine was overflowing with veggies. All in all, it was very bland even though I had added extra minced and ground ginger, and I was disappointed since I had to buy ingredients I normally don't have.
So, I actually changed this recipe quite a bit, I tripled the sauce and substituted Apple juice for the white wine. Added 2 teaspoons garlic powder to the sauce. I made this without Beef. Instead of coating beef with the sauce I coated my veggies after I let the veggies cook just a bit (about a min or so) then let them cook until soft. Poured over brown rice was fantastic!
Very good sauce. I made it with a frozen bag of vegetables and added fresh green beans. I also added fresh Ginger and garlic to the pan before cooking the beef. Hubby and two out of three kids loved it...that's a keeper!
I really like this recipe. Although, I have changed and added a few things.I did not add frozen veggies, I like them fresh. And I have added to some mushroom soy sauce and Hoi-sin sauce, just a few tsp. for some more taste. I only tried it with water and I will try it today with Apple juice :) Also, I did not add water chestnuts because I did not have any. Lastly, I doubled the ginger and added garlic. SO GOOD! Thank you!
Love the sauce on this! I changed a lot of the veggies, and a couple of times used red wine instead of white and it was good all around! Easy to make and super flavourful!
Very tasty! I used low sodium soy sauce but doubled the sauce portion. Very versatile.
WOW. This was absolutely spectacular! I'm glad I read the reviews and doubled the sauce. I added half the sauce while cooking the meat, then threw in the rest after I added the veggies back in. I added some minced garlic to the marinade and to the veggies while sauteeing. Also threw in some sliced red bell pepper with the veggies. My 10 year old daughter raved about this meal as well. I had never tried bok choy before, and really enjoyed the crunch and flavor it added. Asked my grocer about the Chinese cabbage and was directed to the Napa cabbage, glad I found it. All in all, this has become a new family favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Flavorful Beef Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 125
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A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.