Beef Stir-Fry with Vegetables
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The Woks of Life · by Bill★ 4.8 (50)

Beef Stir-Fry with Vegetables

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 51%
CARBS 14G14% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER5G TOTAL SUGAR
FAT 29G62% OF CAL
5G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick stir-fried beef with vegetables in an oyster-soy sauce. Tender, crunchy, and savory—a weeknight dinner that's ready in 40 minutes.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 12 ounces flank steak ((sliced ⅛-inch/3mm thick into 2-3 inch/6-7cm pieces))
  • 1 teaspoon cornstarch
  • 2 teaspoons neutral oil ((such as vegetable, canola, or avocado oil))
  • 1 teaspoon water
  • ¼ teaspoon baking soda
  • 1 tablespoon oyster sauce ((or 1 tablespoon soy sauce))
  • 4 cups bok choy ((cut into 1x3-inch (2.5x7.5cm) pieces, washed and drained))
  • ¾ cup Bunashimeji or Beech mushrooms, washed and drained
  • ¾ cup sugar snap peas or snow peas ((washed and drained))
  • ½ cup warm water ((or beef stock or chicken stock))
  • 1/2 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sugar
  • 3 tablespoons neutral oil ((such as vegetable, canola, or avocado oil, divided))
  • ½ teaspoon minced ginger
  • 2 cloves garlic ((finely minced))
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch ((mixed into a slurry with 1 tablespoon water))
PREP
30M
SODIUM
790MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.