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    You are in: Home / Chinese / Stir-Fried Beef and Vegetables Recipe
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    Stir-Fried Beef and Vegetables

    Stir-Fried Beef and Vegetables. Photo by Vicki in CT

    1/3 Photos of Stir-Fried Beef and Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    mersaydees's Note:

    I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."

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    Units: US | Metric


    1. 1
      Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
    2. 2
      In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
    3. 3
      Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
    4. 4
      In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
    5. 5
      Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
    6. 6
      Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
    7. 7
      Serve on pre-warmed platter.

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    Ratings & Reviews:

    • on March 02, 2009


      Good stirfry recipe. The bok choy didn't look so fresh at the market so subbed chinese cabbage. I used whole wheat spaghetti and added Thai red chiles which, to me, made this dish really special. Since I'm not a fan of baby corn, I omitted this ingredient. This recipe could easily be changed to suit what is on hand by varying the protein and/or veggies. For photo tag.

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    Nutritional Facts for Stir-Fried Beef and Vegetables

    Serving Size: 1 (356 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 493.0
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 6.4 g
    Cholesterol 55.5 mg
    Sodium 828.5 mg
    Total Carbohydrate 45.4 g
    Dietary Fiber 5.5 g
    Sugars 6.6 g
    Protein 23.6 g

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