Flavorful Beef Stir-Fry

Flavorful Beef Stir-Fry

35
Kitchenista Jane 6

"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."

Ingredients

1 h 10 m servings 665 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Editor's Note:
  • Try using apple juice or water instead of white wine.

Reviews

35
  1. 47 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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 simme...

Most helpful critical

I altered the recipe a little, in that I did not use bok choy or water chestnuts because I am not a fan of either. I also added more broccoli, onions and added mixed veggies to stretch the meal...

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 simme...

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. Instea...

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...

Great Recipe!! It was Delish!! I added colorful peppers and a few mushrooms instead of the water chestnuts, bok choy, and Chinese cabbage.. I also added just a splash of teriyaki marinating sauc...

I substituted Brown Sugar, and added a touch more ginger. Tastes wonderful, rivals any savory beef stir fry recipe! This will definitely become a staple recipe in our house!

I really like this recipe. Although, I have changed and added a few things.I did not add frozen veggies, I like them fresh. And I have added to some mushroom soy sauce and Hoi-sin sauce, just a ...

I altered the recipe a little, in that I did not use bok choy or water chestnuts because I am not a fan of either. I also added more broccoli, onions and added mixed veggies to stretch the meal...

I'm not sure what happened. I have tried this recipe twice, exactly as written, and both times the sauce turned into a gelatinous blob. The flavor was good but I ended up scraping the sauce out ...

Yummy!! Even works with chicken ;)