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Beef and Vegetable Stir-Fry

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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Alaina Bullock


  • 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


  • 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 minutes.
  • Serve over steamed or cooked rice.


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