Recipe by Kitchenista Jane
"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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minced fresh ginger
boneless beef round steak, cut into thin strips
carrots, thinly sliced
1 (6 ounce) package
frozen pea pods, thawed
1 (8 ounce) can
sliced water chestnuts, undrained
2 large heads
bok choy, chopped
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!
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.
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!
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!
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!
Yummy!! Even works with chicken ;)
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Flavorful Beef Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 125
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A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.