Recipe by VictoriaSe49896
"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."
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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!
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.
My husband, father-in-law, and I love this recipe! To save time on the meat, I buy "stew meat" so that it's already chopped up, and half those pieces to make them a tiny bit smaller. My family also prefers peppers over other veggies in a stir fry, so I buy one fresh green bell pepper, one fresh red bell pepper, one fresh yellow bell pepper, one fresh orange bell pepper, and one onion, all sliced. Those all together account for about three servings, so I freeze the other two for later. I cook the veggies in olive oil the same, but add the meat that's been sitting in sauce right in-- no wasted pans and it turns out great each time. One change I made to the sauce was to shake a generous amount of crushed red pepper into it. It gives it a tiny kick. Overall, I'm glad I found this recipe and will continue to make it!
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
It taste great I used all the ingredients now I just have to wait for my hubby and daughter to try it I'm sure they will enjoy it.
This was great! I've been looking for a nice, basic stir fry sauce for beef and this is it. Perfect mix of sweet and salty.
Overall a good recipe! Nice and quick and easy to put together. I didn't want to wash a bunch of pans so I cooked the meet in the juice first along w the canned chestnuts. I added garlic seasoning and fresh ginger that I had on hand. I also kept the water chestnut juice from the can made for a nice sauce. I added the frozen veggies once the meat was basically cooked through and simmered for about 10 mins on low. Meat was tender n flavorful and the veggies nice n crisp! Along w stir fried rice (:
* 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
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