The taste of beef and stir-fry veggies is delicious and perfect for serving your guests. Additionally, it is quite simple to prepare. You only need 30 minutes to prepare and 10 minutes to cook it. It cooks quickly, so it doesn’t need much time, and you’ll feel great after eating a bowl of this deliciousness.
Beef and Vegetable Stir-Fry Recipe
Stir-fries are known to cook quickly, but the prep can often be time-consuming. However, this simple five-ingredient stir-fry recipe makes the prep easy by using leftover cooked roast beef, frozen vegetables, and store-bought stir-fry sauce. You only need a hot pan, some oil, and cornstarch, and you’ll have dinner on the table in less than 15 minutes.
This recipe says to use leftover roast beef, but you can use almost any cooked beef that has been cooked and lightly seasoned, like sliced steak or pot roast. And for the vegetables, you can use a mix of broccoli, carrots, and snap peas or buy a package of “stir-fry vegetables.” There are many stir-fry sauces on the market, so pick the one you like best.
First, the frozen vegetables are thawed in a skillet with oil and a tablespoon of water. This steams the vegetables while keeping their crunch. The stir-fry sauce is mixed with cornstarch to make it thicker, and the mixture is added to the skillet. The last step is to add the cooked beef and cook for a few minutes, stirring every so often. This easy stir-fry of beef and vegetables goes well with rice or noodles.
Even though this is a quick recipe, it’s important to follow a few steps to make the best dish. For example, the wok or pan needs to be very hot, and the meat should be at room temperature before it goes into the stir-fry.
- One tablespoon of olive oil
- 1 (16-ounce) package of frozen mixed vegetables
- One tablespoon water
- 1 cup stir-fry sauce
- Two teaspoons cornstarch
- 2 cups sliced cooked roast beef
Most tender cuts of beef, like sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), and shoulder petite tender, can be cut into strips and used in stir-fry recipes. First, stir-fry the onions, then add hard vegetables like broccoli and carrots. Add vegetables that cook quickly, like snow peas, leafy greens, and bean sprouts, near the end of cooking.
If you are using vegetables like Gai laan that have both stems and leaves, add the stems first, and the leaves last. Peanut oil usually has a nice nutty taste and can be used for both stir-frying and deep-frying. Canola oil is also a good choice. It has a high smoke point and doesn’t taste too strong. You can also use corn, soybeans, or refined coconut oil.