Stir Fried Vegetables With Shredded Beef Recipe

Slice and Marinate Beef

Trim any excess fat from the beef and slice it very thin against the grain into 1/8-inch strips. Place the sliced beef in a bowl and add 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon vegetable oil, and 1/4 teaspoon black pepper. Toss until evenly coated. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

While the beef marinates, whisk together the sauce: 1 1/2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1/4 cup stock, 1/2 teaspoon sesame oil, and 1/2 teaspoon sugar in a small bowl. In a separate small bowl mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; set both aside.

Prepare Vegetables

Wash and prepare all vegetables: thinly slice the onion and red pepper, julienne the carrot, cut broccoli into small florets, trim snap peas, mince garlic, julienne or mince ginger, slice green onions, and drain/slice water chestnuts if using. Having everything prepped and within reach is important because stir-frying is fast.

Blanch (Optional for Broccoli)

If you prefer very tender bright broccoli, blanch the florets in boiling water for 30–45 seconds then drain and plunge into ice water. Drain well before adding to the wok. This step is optional; small florets can be stir-fried raw.

Heat the Wok

Place a wok or large heavy skillet over high heat. When very hot, add 1 tablespoon neutral oil and swirl to coat.

Cook the Beef

Add the marinated beef in a single layer and spread so pieces don’t overlap. Let sear without moving for 20–30 seconds, then stir-fry for another 30–45 seconds until mostly cooked but still slightly pink in the center (carryover will finish cooking). Transfer beef to a plate and set aside.

Stir-Fry Aromatics & Veggies

Add the remaining 1 tablespoon oil to the hot wok. Add minced garlic and ginger and stir for 10–15 seconds until fragrant (do not burn). Add sliced onion and carrot, stir-fry 1 minute. Add red bell pepper, broccoli, and snap peas and stir-fry 1–2 minutes until vegetables are crisp-tender. Add water chestnuts now if using. Season vegetables with 1/4 teaspoon salt and 1/8 teaspoon black pepper while cooking.

Combine Beef and Sauce

Return the beef and any accumulated juices to the wok. Stir briefly to combine with vegetables. Give the prepared sauce another quick stir and pour it into the wok. Stir everything continuously. Once the sauce starts to bubble, add the cornstarch slurry and stir until the sauce thickens and evenly coats the beef and vegetables, about 30–60 seconds. Taste and adjust seasoning with a splash more soy or a pinch of sugar if desired.

Finish

Turn off the heat. Stir in sliced green onions and drizzle the 1/2 teaspoon sesame oil over the dish. Toss to combine.

Transfer stir-fried vegetables and shredded beef to a serving platter or bowls. Sprinkle with toasted sesame seeds and cilantro if using. Serve immediately over cooked rice or noodles.