Chinese Stir-Fry Beef With Three Vegetables Recipe

Beef and Vegetable Stir Fry
gordana jovanovic / Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (6)

This recipe for Chinese stir-fry beef with three vegetables features an interesting contrast of textures and flavors—marinated tender flank steak stir-fried with bok choy, mushrooms and red onion in a flavorful dark soy sauce with rice wine or sherry sauce.

Not only is this delicious but, since the number three symbolizes prosperity in the Chinese culture, it's considered a lucky dish.

There are many kinds of vegetables you can substitute for the three used here. Just remember, if you use hard-textured vegetables like carrots or broccoli, it's a good idea to blanch them first before stir frying with the beef. Otherwise, they wouldn't cook by the time the beef is done.

If you decide to use bok choy, separate the leaves and stalks as the stalks take a longer time to cook and the leaves would be overcooked by the time the stalks are done.

Before you start preparing this dish, take a look at how to stir fry beef to get some pointers on how it's done.

What You'll Need

  • 1 pound flank or top sirloin beef (thinly sliced)
  • 1 clove garlic (crushed and chopped)
  • 1 teaspoon fresh ginger (minced)
  • 1/2 cup onion (chopped)
  • 2 bok choy stalks (leaves separated, leaves and stalks cut diagonally)
  • 1/2 cup fresh mushrooms (washed and thinly sliced)
  • 4 to 5 tablespoons neutral oil (vegetable, canola)
  • Optional: 2 green onions (sliced diagonally)
  • For the Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine, Shaoxing rice wine or dry sherry
  • 1/4 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • For the Sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon dry sherry or rice wine

How to Make It

Make the Marinade

  1. In a large bowl, whisk together 2 tablespoons light soy sauce, 1 tablespoon rice wine, sesame oil, and cornstarch.
  2. Add the sliced beef to the marinade, coating all sides, and let rest for 15 minutes.

Make the Sauce

  1. In a small bowl, whisk together dark soy sauce, 2 tablespoons light soy sauce, sugar, and 1 tablespoon wine. Mix well until the sugar is dissolved.
  2. Set aside.

Stir Fry the Dish

  1. Heat a wok and add 2 tablespoons of oil. When the oil is hot, add the beef. Stir fry until it is nearly cooked. Remove beef from the wok and drain on paper towels.
  2. Clean out the wok, reserving saving 2 tablespoons cooking juices (or more if desired) to add to the sauce later.
  3. Add 2 to 3 tablespoons oil to the wok. When the oil is hot, add the garlic and ginger and stir fry briefly.
  4. Add the 1/2 cup chopped onions and stir fry until they are tender, then add the bok choy stalks. Stir fry a bit longer, then add the mushrooms and finally the bok choy leaves.
  5. Push the vegetables up to the side and re-stir the sauce and add it to the middle, turning up the heat. Push the vegetables back into the sauce and mix well.
  6. Return the cooked beef to the wok. Mix well and stir in the green onions if using. Serve hot with rice. 

Edited by Liv Wan