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Flavorful Beef Stir-Fry

Flavorful Beef Stir-Fry

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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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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 665 kcal
  • 33%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 104.6g
  • 34%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

Directions

  1. Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
  2. Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
  4. In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
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Reviews

lucylove
38
7/12/2012

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!

Sarah Mellem
29
8/21/2012

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!

Kim
16
8/15/2012

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!