Recipe by Marla
"Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles."
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beef filet, cut into 1/2 inch strips
chopped fresh ginger root
green bell pepper, chopped
1 (10.5 ounce) can
salt and pepper to taste
a keeper! good basic recipe that takes well to improvisation. The kids said it tasted like take-out. I used green pepper, yellow pepper, onion, mushrooms sliced, diagonal sliced carrots and celery. I left out the sugar since I don't like sweet sauces. I doubled the amount of ginger and garlic, (well, maybe I tripled it). I added a dash of dry sherry since I am allergic to oysters....and it turned out fantastic. Next time want to try broccoli instead of peppers. Maybe add bamboo shoots and water chestnuts too. Thank you for this recipe.
Sorry, but I am surprised by the great reviews this recipe received. The sauce did not thicken at all for me. It stayed very thin and soupy. By the time I gave up and added more starch, the ingredients were all overcooked. If I use this recipe again, I'll definitely decrease the amount of beef broth that I use or increase the amount of starch from the start.
I don't think this recipe gets enough credit for what it is. It's basically like a beef and broccoli recipe. It has a really good flavor and is great with rice. I ALWAYS double the sauce paste because it thickens better. I would definitely use oyster sauce if you can find it because it adds another good dash of flavor to the sauce. I only use broccoli with this recipe because I don't really like fancy colorful veggies. It's also a good basic recipe and leaves lots of room for adding your own things. Doesn't take very long either so give it a try.
We enjoyed this, but I improvised with the recipe, particularly in the technique. I used a sirloin steak that I sliced very thinly against the grain and on the diagonal when it was still in a semi-frozen state. Because it was so thinly sliced, it needed a very brief cooking time, just a minute or two on high heat. I removed it from the pan, then cooked the rest of the vegetables, little by little and being careful not to crowd the pan, on high heat and again, just a minute or so until they were crisp-tender. As I cooked each ingredient I dumped it in a “holding bowl.” When the meat and all the vegetables were cooked I returned it all back to the pan where I added the sauce ingredients, omitting the sugar and ginger, and enough broth to get it to the desired thickness. I like very little, if any, sauce with my stir fry, so the amount of it was just right for me – in fact, I didn’t even use all of the broth called for. Stir fry requires no simmering, so I returned it to the heat just long enough for the cornstarch mixture to thicken. Served over hot, cooked rice, this was so tasty, and just to our liking - without the sugar and ginger, and with nothing overcooked in order to retain each ingredient’s flavor and color. I’ll be “hitting the road” again, so this was an ideal and delicious way to make use of the baby bok choy, sweet onion, zucchini, mixed color bell peppers and mushrooms I had in the fridge.
My husband and I really enjoyed this recipe...used snow peas, water chestnuts, red bell pepper, green bell pepper, onion, and fresh mushrooms..and served over whole grain rice. Will definitely make this recipe again!
WOW! I never have seconds but I ate seconds and all the leftovers of this! We didn't have any ginger and didn't use oyster sauce....we did use carrots, green onions (instead of regular onions), green beans, and green peppers for veggies. I made beef broth from the beef sachets and I did make too much (I had doubled the recipe but I don't think this needed doubled) but we served it on rice and the extra juice tasted excellent so I think I'd leave it doubled. We'll be eating this one frequently- all the kids loved it too! Excellent flavor and super easy!
I took the advice of the recipe submitter and used our vegetables of choice. I used broccoli instead of the carrots, mushrooms, and I used 3 different variety of bell instead of just the green. I gave this a 4 instead of 5 because I think the sauce really does need doubled to flavor your veggies and coat your rice some. I will make this again and next time I will try it over noodles. Thanks for a great recipe!
This recipe was very good. I took the advice putting in my own vegetables. Instead of the carrots, I used water chessnuts, young corn, and bean sprouts, and I also used yellow bellpepper as well. I also added sesame oil. Everyone in the family loved it. I'm glad I doubled the recipe. Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef with Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 182
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