Recipe by Kitchenista Jane
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
I'm not sure what happened. I have tried this recipe twice, exactly as written, and both times the sauce turned into a gelatinous blob. The flavor was good but I ended up scraping the sauce out while cooking the beef because it was turning into gelatin. Maybe adding water would've helped? Also I used all fresh veggies and added water chestnuts.
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!
Yummy!! Even works with chicken ;)
Restaurant taste at home! My husband and I were very pleased with this recipe. I did add 1 clove of garlic. I'm not a ginger lover, so next time I might lessen the ginger to 1 or 2 teaspoons. My husband loved it the way it was and said he wouldn't change a thing.
Great recipe! Thank you!
This recipe is pretty good. You can change the veggies with what you have on hand. The only problem tends to be the sauce. All I did was add about 1/4 cup or so of water to the pan near the end. If you double the sauce, I think it would tend to be too salty or too much soy sauce flavor, if you choose to use low salt soy sauce. Other than that, it's a good recipe.
* 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
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a healthier version of orange beef.
See how easy it is to make this classic Chinese takeout dish at home.
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.