Flavorful Beef Stir-Fry Recipe - Allrecipes.com
Flavorful Beef Stir-Fry Recipe
  • READY IN ABOUT hrs

Flavorful Beef Stir-Fry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. 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.
  2. Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
  3. 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.
  4. 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.
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Footnotes

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

 
Most Helpful Critical Review
Oct 26, 2014

I'm not sure what happened. I have tried this recipe twice, exactly as written, and both times the sauce turned into a gelatinous blob. The flavor was good but I ended up scraping the sauce out while cooking the beef because it was turning into gelatin. Maybe adding water would've helped? Also I used all fresh veggies and added water chestnuts.

 
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!

 
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!

 
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!

 
Jan 12, 2014

Yummy!! Even works with chicken ;)

 
Jan 09, 2014

This recipe is pretty good. You can change the veggies with what you have on hand. The only problem tends to be the sauce. All I did was add about 1/4 cup or so of water to the pan near the end. If you double the sauce, I think it would tend to be too salty or too much soy sauce flavor, if you choose to use low salt soy sauce. Other than that, it's a good recipe.

 
Oct 23, 2013

Restaurant taste at home! My husband and I were very pleased with this recipe. I did add 1 clove of garlic. I'm not a ginger lover, so next time I might lessen the ginger to 1 or 2 teaspoons. My husband loved it the way it was and said he wouldn't change a thing. Great recipe! Thank you!

 

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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.

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