"This quick version of stir-fry tastes great and is easy to make. You'll love the flavor this dish has it's just as good as any take-out you can find." — VictoriaSe49896
Watch video tips and tricks
beef bouillon cube
low-sodium soy sauce
beef round steak, cut into thin strips
1 (16 ounce) package
frozen stir-fry vegetables
1 (4 ounce) can
sliced water chestnuts, undrained
This was a nice base recipe. I did make some changes, according to what I had on hand. I used pork, so I used a teaspoon of chicken bouillon granules instead of a cube of beef bouillon. Also to save myself a pot to clean, I cooked the meat first, in the sauce, with the oil and water chestnuts with liquid, added. Added the stir fry veggies once the meat was mostly cooked through, and cooked until heated through. I thought it could use some extra flavor so I added curry powder, ginger, cinnamon, and garlic powder, to taste, and a teeny amount of crushed red pepper. Served over drained ramen noodles that were flavored with a packet of chicken seasoning. Garnished with a sprinkling of sesame seeds. This made a great, cheap meal. Next time I'll be sure and add a can of mushrooms, and it would taste good with sesame oil, if you have any. I was out and used canola. It would be good over rice, as well.
Tried this recipe this weekend and it turned out well. The only advice I have is to check to see if your vegetable medley has water chestnuts in it. The one I bought already had it so additional water chestnuts were unnecessary. I also served it over white rice. Other than that, it was amazing!
Family like this....used a very lean and thin cut of steak called chip steak (normally used for cheese steaks) and 2 bags of frozen stir-fry veggies. I did omit the water chestnuts as my family doesnt care for them. Easy and tasty. I also added some sesame oil to the stir-fry cooking process for more flavor. Thanks
I doubled the bouillon cubes and the meat. I did cook the meat first and added frozen veggies. There were no leftovers. It was great!! I'll definitely use this recipe again.
We make this all the time but use only fresh veggies. Most of the time we use venison since my husband is a hunter and we always have it on hand.
This was very good. I made it last night following the directions and my wife and I loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Beef Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how easy it is to make this classic Chinese takeout dish at home.
See how to make a healthier version of orange beef.
See how to make the official meal of St. Patrick’s Day.