Stir-fry Beef With Three Vegetables

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

Edited by Liv Wan.

Number three is a lucky number in Chinese culture as it symbolizes prosperity. This recipe features an interesting contrast of textures and flavours. Marinated tender flank steak stir-fried with bok choy, mushrooms and red onion in a flavourful dark soy sauce with rice wine or sherry sauce.

 

There are many different kind of vegetables you can use in this dish but it’s not necessary that it has to be these three vegetables in the recipe.  But if you use hard texture vegetables, such as carrot or broccoli, you can blanch them first before stir-frying with beef. By using this way, the dish will taste better.

 

Separate the leaves and stalks of the bok choy, as the stalks take a longer time to cook so it will better if you separate the stalks and leaves in case you over cook the leaves.

 

Before you start preparing this dish, you can have a look at the other article “How To Stir-Fry Beef” so you can get some ideas for how to stir-fry beef.

What You'll Need

  • Ingredients:
  • 1 pound beef (flank or top sirloin steak), thinly sliced
  • ½ large red onion, chopped
  • ½ cup fresh mushrooms, washed and thinly sliced
  • 2 bok choy stalks, leaves separated, leaves and stalks cut diagonally
  • 1 clove garlic, crushed and chopped
  • 1 piece ginger, sliced
  • 2 green onions, sliced diagonally (optional)
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  • Marinade for beef:
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine, shaoxing rice wine or dry sherry
  • ¼ teaspoon sesame oil
  • 1 tablespoon cornstarch
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  • Sauce:
  • 1 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sherry or rice wine
  • juice from the stir-fried meat
  • oil for stir-frying
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How to Make It

Procedures:

  1. Cut the beef across the grain. Add the marinade ingredients in the order given and marinade the beef for 15 minutes.
  2. While beef is marinating, prepare the vegetables and sauce.
  3. 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 from the wok and drain on paper towels.
  4. Clean out the wok, saving 2 tablespoons juice to add to the sauce, or more if desired.
  1. Add 2 -3 tablespoons oil to the wok. When the oil is hot, add the ginger and garlic. Stir-fry briefly and add the onions. Stir-fry until the onions are tender, then add the bok choy stalks. Stir-fry a bit longer, then add the mushrooms and finally the bok choy leaves.
  2. Push the vegetables up to the side and add the sauce in the middle, turning up the heat. Mix the sauce in with the vegetables. Return the beef to the wok. Mix well and stir in the green onions if using. Serve hot with rice.