Chinese Stir-Fry With Beef and Vegetables
Author: 
Recipe type: Main dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Adapted from Madame Wong’s Long-Life Chinese Cookbook.
Ingredients:
  • 1 tablespoon organic cornstarch (or favorite thickener)
  • 1-1/2 teaspoons white sugar (or favorite sweetener)
  • ¼ cup low sodium tamari or soy sauce
  • 3 tablespoons sherry cooking wine or white wine
  • Scant ½ c. chicken broth
  • 1 pound beef sirloin or filet mignon, cut into thin strips (about ⅛" thick)
  • 2 pinches of kosher salt and several grinds of freshly cracked black pepper
  • 5-6 cups of mixed raw vegetables cut into bite-sized pieces (such as 1 head of broccoli, 2 baby bok choys, handful of snow pea pods, 1 sliced carrot, ½ can of sliced water chestnuts and ½ medium onion cut into strips.)
  • About 1 tablespoon oil (peanut, safflower, or canola)
Instructions:
  1. To make the sauce: Put the corn starch, sugar, soy sauce, wine, and broth in a glass measuring cup and stir to combine. Set aside.
  2. Place a large skillet or wok on the stove with medium heat. Pour in enough oil to just cover the bottom of the pan and warm oil. Sauté vegetables for about 7 minutes; leave crunchy. Set aside.
  3. Place meat in the skillet and lightly salt and pepper. Brown on both sides over medium high heat. If there is significant liquid in the bottom of the pan, drain out the liquid.
  4. Add the vegetables and sauce into the skillet with the meat. Stir over medium high heat. Let the meat finish cooking in the sauce. Stir frequently. The dish is done when the sauce thickens and the meat is cooked. Serve immediately.
Notes:
If making Beef with Broccoli and Onion, use 2 heads of broccoli, ½ medium onion, and same amount of sauce and meat as listed above.
Recipe by Foodie Goes Healthy Recipe Blog at https://foodiegoeshealthy.com/chinese-stir-fry-beef-vegetables/