READY IN ABOUT 1¼ hrs

Flavorful Beef Stir-Fry

Read Reviews (7)

"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

Directions

Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

Footnotes

Editor's Note:
Try using apple juice or water instead of white wine.

Reviews More Reviews

Most Helpful Positive Review

Jul 12, 2012

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!

—lucylove is not a baking

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Most Helpful Critical Review

Jan 02, 2013

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.

—Halochic

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12 Ratings

Aug 21, 2012

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!

—SarahJean

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Aug 15, 2012

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!

—Kim

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Nov 20, 2012

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!

—ladygee

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Nov 09, 2012

This recipe was very delicious but not brown gravy as the restaurant, so I added brown sauce to darken. Thank You my kids really enjoyed it with the jasmine rice.....

—Rastar49

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Oct 23, 2012

This recipe fantastic. We cooked it exactly as stated and it turned out wonderful.

—learninglateinlife

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Nutrition

Calories
665 kcal
33%

Carbohydrates
104.6 g
34%

Cholesterol
39 mg
13%

Fat
13.8 g
21%

Fiber
11.7 g
47%

Protein
30.5 g
61%

Sodium
1594 mg
64%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Flavorful Beef Stir-Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 665
Calories from Fat: 125

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 3g 15 %
Cholesterol 39mg 13 %
Sodium 1594mg 64 %
** Potassium 1532mg 43 %
Total Carbohydrates 104.6g 34 %
Dietary Fiber 11.7g 47 %
Protein 30.5g 61 %
Sugars 12g
Vitamin A 317 %
Vitamin C 287 %
Calcium 47 %
Iron 69 %
** Thiamin 63 %
** Niacin 103 %
** Vitamin B6 92 %
** Magnesium 83 %
** Folate 136 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.