Beef W. Mixed Vegetables Recipe

Slice and Marinate

Trim any excess fat from the beef and slice thinly against the grain into 1/8–1/4 inch slices. In a medium bowl combine 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Add the sliced beef and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

While the beef marinates, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 3 tbsp stock, 1 tsp hoisin (optional), and 1 tsp sugar in a small bowl. In a separate small cup mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry; set both aside.

Prepare the vegetables: cut broccoli into bite-size florets, slice carrots on the diagonal, thinly slice the onion and bell pepper, and trim the snap peas. For crisp-tender vegetables, blanch the broccoli and carrots in boiling salted water for 1 minute, then transfer immediately to an ice bath to stop cooking. Drain well before stir-frying. (If you prefer to skip blanching, increase stir-fry time slightly and cook covered briefly.)

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl. Add half the marinated beef in a single layer; sear without moving for 20–30 seconds, then stir-fry until just browned but not fully cooked, about 1 minute. Remove the beef to a plate. Repeat with another 1 tbsp oil and the remaining beef. Removing in batches prevents steaming.

Reduce heat to medium-high and add 1 tbsp oil if needed. Add the minced garlic and minced ginger and stir for 15–20 seconds until fragrant. Add the onion and stir-fry 30 seconds. Add the blanched broccoli, carrots, snap peas, bell pepper, and baby corn. Stir-fry 1–2 minutes until vegetables are heated through and crisp-tender.

Return the seared beef and any accumulated juices to the wok. Give the prepared sauce a quick stir, then pour it over the beef and vegetables. Stir to combine and let the sauce come to a simmer for 30–45 seconds.

Stir the cornstarch slurry one more time (it may settle) and add it to the wok while stirring to thicken the sauce. Cook for another 30–60 seconds until sauce glossy and coats the beef and vegetables. Taste and adjust seasoning with up to 1/2 tsp salt if needed.

Turn off the heat and drizzle 1/2 tsp sesame oil over the stir-fry. Toss briefly. Garnish with sliced green onions and serve immediately over steamed rice or noodles.