Stir Fry Beef and Vegetables

Southern.Crockpot's picture

Dec. 21, 2011


Soy sauce 1/4 Cup (4 tbs)
Cider vinegar 2 Tablespoon
Cornstarch 2 1/2 Teaspoon
Sugar 1 Teaspoon
Beef bouillon cube 2
Boiled water 1/3 Cup (5.33 tbs)
Flank steak 1 Pound
Vegetable oil 1/4 Cup (4 tbs) , divided
Garlic 2 Clove (10 gm) , halved
Sliced fresh mushrooms 2 Cup (32 tbs)
Green peppers 2 Medium , cut into strips
Onion 1 Large , sliced and separated into rings
Canned water chestnuts 8 Ounce , drained and sliced
Hot cooked rice 2 Cup (32 tbs)



1) Freeze the steak partially and slice diagonally into 3x1/4-inch strips.


2) Mix soy sauce with vinegar, cornstarch and sugar.

3) Add bouillon cubes to boiling water and let them dissolve.

4) Add dissolved bouillon cubes to the cornstarch mixture.

5) Take a wok and heat it.

6) Add 2 tablespoons of oil to the wok.

7) Add garlic to the wok and stir fry for 1 minute.

8) Remove the garlic and add steak to the wok.

9) Stir fry for 2 minutes.

10) Remove the steak from the wok and keep aside.

11) Take the wok and pour the remaining oil.

12) Add green pepper, mushrooms, onion and water chestnuts.

13) Stir-fry for 2 minutes and then add cornstarch mixture over the vegetables.

14) Cook for few minutes and then add steak to the wok.

15) Mix well and cook for 2 minutes.


17) Portion into 4 individual serving bowls over rice or noodles.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6