Stir-fries are the ultimate quick, easy and healthy meals.  They are a simple way to prepare a delicious homemade meal on even the busiest of nights.  All it takes is a little prep work and a good wok. In addition, they are also quite versatile. You can literally take whatever meat and/or vegetables you have on hand, mix up a sauce (or use a store-bought sauce), and in minutes you have a wonderful stir-fry meal on the table.

Few recipes are faster and easier to make than stir-fries. But keep in mind that quick cooking time means that things are going to move fast. Therefore, I always find it much easier to have everything ready to go. The meat and vegetables are chopped ahead of time (those pre-cut bags of veggies at the grocery store can save you even more time), and even the sauce ingredients are already whisked together in a small bowl and placed within easy reach.

One of my family’s favorite stir-fry recipes is a delicious blend of beef and vegetables served over white rice. It literally just takes minutes to toss this tempting stir-fry together for the perfect weeknight meal!

Beef and Vegetable Stir-Fry

Ingredients

• 3 tablespoons cornstarch, divided
• ¹⁄₂ cup water, plus
• 2 tablespoons water, divided
• ¹⁄₂ teaspoon garlic powder
• 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
• 2 tablespoons vegetable oil, divided
• 1.5 cups Snap Peas
• 1.5 cups Mushrooms
• 2 cups broccoli florets
• 1 small onion, cut into wedges
• ¹⁄₃ cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice

Directions

• Begin by cutting the beef into strips, slicing against the grain (across the striated fibers). This makes the meat more tender.
• Next, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder in a bowl, whisking until completely smooth.
• Add in the beef and toss. 

• In a large skillet or wok over medium high heat, stir-fry the beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
• Stir-fry the broccoli, snap peas, mushroom and onion in the remaining oil for 4-5 minutes. Then return beef to pan.

• Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
• Cook and stir for 2 more minutes.
• Then serve over steamed or cooked rice.

Do you have a favorite stir-fry recipe? Share it with us in the comments below!

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Beef and Vegetable Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

A delicious blend of beef, broccoli, snap peas and mushrooms, covered in a soy and ginger based sauce, then served over a plate of steamed rice. Quick and easy!

Servings: 4

Author: Alaina Bullock

Ingredients

• 3 tablespoons cornstarch divided
• 1 ⁄2 cup water plus
• 2 tablespoons water divided
• 1 ⁄2 teaspoon garlic powder
• 1 lb boneless round steak or 1 lb charcoal chuck steak cut into thin 3-inch strips
• 2 tablespoons vegetable oil divided
• 1.5 cups Snap Peas
• 1.5 cups Mushrooms
• 2 cups broccoli florets
• 1 small onion cut into wedges
• 1 ⁄3 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked white rice

Instructions

1. Begin by cutting the beef into strips, slicing against the grain (across the striated fibers). This makes the meat more tender.
2. Next, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder in a bowl, whisking until completely smooth.
3. Add in the beef and toss.
4. In a large skillet or wok over medium high heat, stir-fry the beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
5. Stir-fry the broccoli, snap peas, mushroom and onion in the remaining oil for 4-5 minutes.
6. Then return beef to pan.
7. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
8. Cook and stir for 2 minutes.
9. Serve over steamed or cooked rice.

Recipe Notes

If you prefer a lot of sauce, you may want to consider doubling that part of the recipe.