Edited by Liv Wan.
This beef stir-fry with frozen vegetables is a very basic recipe for newcomers to Chinese cooking. The pre-packed frozen vegetable mix gives you a good idea of the types of vegetables used in stir-fries and how they are prepared.
You can always swap the frozen vegetables to fresh vegetables. There are many different kinds of fresh vegetables you can use for stir-frying the beef with including, mange tout, mung bean sprouts, carrots, broccoli, bok choy, asparagus, bell peppers, celery, Chinese celery, gal lan, choy sum, bamboo shoots, bitter melon, mushrooms, flowering chives, garlic chives, longbeans and many others. Different vegetables will give your beef stir-fry a different flavour so you can the one that suits your personal preference.
If you use vegetables like carrots or broccoli, then you can consider quickly blanching them before you stir-fry with your beef. When you stir-fry beef, you don’t want to over cook the beef as you’ll find the beef will be fully cooked but the vegetables will be too hard or too chewy.
I highly recommend you blanch firm texture vegetables in boiling water for 10-15 seconds then cool down immediately in cold water and fully drain the water before you stir-fry everything. You must drain the water beef frying otherwise it could cause an oil splash.
If you’re new to Chinese cooking, then perhaps have a look at the article “Chinese Stir-Fry Tips” before you start.
Are you curious about different kind of “Chinese vegetables”, how to cook them and what they look like? Please have a look at this article and photo gallery “Chinese vegetables pictures”.
- ¾-1lb flank steak
- ½ cup stir-fry sauce (such as Kikkoman)
- 2 cloves garlic, chopped
- 3 tablespoons canola oil or peanut oil, divided
- 3- 3 ½ cups frozen stir-fry vegetable mix
- Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 ½ - 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.
- Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic.
- Heat a wok or heavy skillet over medium-high heat until it is almost smoking.
- Add 2 tablespoons of oil into the wok, tilting the pan and drizzling the oil so that it coats the sides of the pan. When the oil is hot, add half of the chopped garlic. (You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready).
- Stir-fry the garlic for 10 seconds, and then add the beef.
- Lay the beef flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through (if you are using 1 pound beef it’s best to divide it in half and cook in two batches). Remove the stir-fried beef and drain in a colander or on paper towels.
- Heat 1 tablespoon of oil in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds, then add the frozen vegetables. Stir-fry for 3-5 minutes, or according to package directions.
- Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying.
- Add the stir-fry sauce and bring to a boil. Stir-fry for 1-2 more minutes to mix everything together. Serve hot over cooked rice.