Beef & Vegetable Stir Fry….

I add a bit of spice to this dish, but it’s optional.  Make it to your taste, add a bit more spice if you dare!  If I were making this for myself, I would add fresh thin slices of jalapeno peppers, seeds included!

Vegetable Beef Stir Fry

8 oz.  (1/2 lb.) fresh beef sirloin, cut into very thin strips
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
2 teaspoons rice vinegar
2 large cloves garlic, peeled and minced
1″ of ginger, (thumb size) peeled and minced

2 large carrots, peeled and thinly sliced on a diagonal
1 small onion, cut into wedges
6 mushrooms, cut into slices or quartered
1 medium red pepper, seeded and cut into strips
1 small bunch of broccoli, washed and cut into bite size pieces
2-3 tablespoons canola oil for stir frying


1 cup water or chicken broth (cold or room temp)
2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons hoisin sauce
1 tablespoon honey
2 teaspoons hot chili sauce (optional) can also be used as a condiment when serving for those who would like the heat
2 teaspoons toasted sesame oil

1)  Place the strips of beef, cornstarch, rice vinegar, and soy sauce in a small bowl, combine and refrigerate while you are prepping the rest of the ingredients.
2)  Prepare garlic and ginger, and place into their own small bowls, set aside.
3)  Prep carrots through broccoli.  I use a small bowl for each and place them on the counter in the order they will go into the pan.
4)  In a 2 cup liquid measuring cup, add water or broth, soy sauce and cornstarch, whisk.  Add chili hot sauce, hoisin sauce,  honey, and sesame oil.  Whisk until blended.  Set aside.
5)  We’re ready to go!

Heat your wok or pan over high heat.  Add 2 teaspoons of oil to pan.  Add ginger, cook for about one minute.  Add beef and cook about 3 minutes, stirring often.  Add garlic, cook about one minute.  Place into a large bowl, wipe out pan with paper towel.  Put the pan back on the heat.

Add 1-2 teaspoons of oil and begin the veggies.  Add the carrots and onions, cook 3-4 minutes, stirring often, the sugars in the carrots and onions will burn if you’re not careful.
Add mushrooms and red pepper.  Cook 2-3 minutes.
Add broccoli. Continue cooking for 3-4 minutes.
6)  Place all veggies into the bowl with the meat, loosely cover.
7)  Give the sauce another whisk and add all at once to the pan, stir constantly, it will thicken quickly.  Add all stir fry ingredients back to the pan and heat through.  Serve over steamed brown or white rice.  Or serve with brown fried vegetable rice.  Enjoy!

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  1. Rice Palette says

    That looks delicious.. What kind of rice are you having your dish with? 🙂

    The recipe sounds simple enough, I may give this a shot!

  2. The pictured rice is vegetable fried brown rice. It is simple and rivals anything you might have in an Asian restaurant. Easy too!

  3. I should have mentioned that I pressed the rice into a ramekin for presentation. It's easy to do for dinner guests!

  4. Rice Palette says

    Vegetable brown rice. Interesting. I've only ever eaten white rice with stir-fry.