Stir Fried Beef
Submitted by justme
Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minStir-frying is all about high heat and quick hands, and this beef dish delivers takeout flavor without the phone call.
Thin-sliced beef gets velvety from a cornstarch coating, while vegetables stay snappy-crisp, all tossed in a glossy sauce that clings to every piece.
Have everything prepped before you light the burner because once you start, dinner’s done in five minutes flat.
Chef Tips
- Slice beef against the grain for maximum tenderness
- Marinate beef with cornstarch to create velvety texture (called velveting)
- Cook in batches if needed to keep wok smoking-hot for proper sear
- Serve immediately over steamed rice while beef is still sizzling
Ingredients
Directions
Cut the steaks into ⅓ inch strips.
Heat oil and garlic in wok or wide frying pan until aromatic.
Add the beef strips.
Sauté until browned. Remove and keep warm.
Add peppers, carrot, cauliflower and potato.
Sauté until tender crisp (about 5 minutes).
Add the mushrooms and return the meat to the pan.
Cook 2 minutes longer or until the meat is heated through.
Wrap the tortillas in foil and warm over medium heat in a separate frying pan until warmed through.
Spoon stir fried meat and vegetables onto the tortillas, roll up and serve.
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