Chinese-Inspired Beef and Vegetable Stir Fry

June Frost 0

"Loving Chinese food, I wanted a dish that was healthy, had no MSG, and was easy to make. Please use this as a basis for your own creation. There are countless ways to change out the meat and vegetables. Enjoy."


40 min 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Place meat pieces in small bowl and mix in the bean paste and hoisen sauce.I use my hands to massage the mixture into the meat to saturate as much as possible. Let the meat marinate for 10-15 minutes.
  2. Heat sesame oil on hot eye and use tongs to lift meat pieces from sauce into the hot skillet or wok. Stir-fry about 5 minutes. Place cooked meat back into bowl of sauce.
  3. Take paper towels and wipe the meat residue from the wok/skillet. Add a little more sesame oil, heat and add the onions/garlic/ginger to the hot skillet/wok. Stir fry 1 minute.
  4. Add the vegetables one at a time according to their needed cooking time, ending up cooking all vegetables not more than 12-15 minutes.
  5. Stir corn starch and water and pour into skillet/wok to thicken sauce to desired consistency
  6. Serve over a bed of rice.
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