Beef Stir Fry

Vegetables are awesome. I love stir fries because they are brimming with so many different vegetables – perfectly crisp, juicy and bursting with fresh flavors. My favorite protein in stir fries is beef, especially when it’s paired with a a light and velvety sauce that delicately coats all the components.

Stir fries cook so quickly and are perfect options for a weeknight dinner. When you have a bit of free time, cut up the vegetables and you’ll have dinner on the table in 20 minutes or so. You can use any combination of vegetables or protein that you like. I used several different stir fry recipes from America’s Test Kitchen and combined my own flavor preferences to come up with this version. 

Cut the meat into 3 pieces, about 2 inches wide.  Cut across into 1/8 inch thin pieces. To make it easier to cut, put the meat into the freezer for about 1/2 an hour before you start cooking. Marinate the beef in 3 Tablespoons of soy sauce and 1 1/2 Tablespoons of red wine. Set it aside to marinate while you cut up the vegetables, not more than one hour. Cut the broccoli and cauliflower into florets. Slice the red onion. Cut the carrots and zucchini into thin strips. You can keep the green beans whole or cut them in half.

Whisk the chicken broth, 2 Tablespoons soy sauce, 1 Tablespoon red wine, honey, Worcestershire sauce, and cornstarch, set aside. This will be the sauce. Heat a nonstick skillet on high heat, adding about 1 1/2 Tablespoons of oil. When the skillet is is really hot, add part of the meat. Don’t crowd the pan, or the meat will steam and you won’t get beautifully brown and flavorful beef.  Cook for about a minute per side and set aside in a covered bowl. When you’re done with the beef, wipe out the skillet, add more oil, heat on high and add the broccoli, season with a bit of salt and cook on high heat for 2-3 minutes, until the edges are browned. Add about 1/8 cup of water to the skillet, cover and cook on medium heat for another 3 minutes, until the broccoli is tender, but still vibrantly green.  Repeat with the cauliflower. (You could do this all in one pan if you’re doing half the amount of stir fry. Since I love my veggies, I pile them on and they never fit into one skillet.)  Set aside with the beef. Wipe the skillet again, add more oil, and cook the carrots and zucchini (also seasoning with some salt) for 3-5 minutes on medium high heat until the carrots are tender.  Wipe out the skillet again, add oil and cook the green beans on medium high heat for about 2 minutes, seasoning with a bit of salt. Add about 1/8 cup of water to the skillet, cover and cook for about 3 more minutes, until the beans are almost tender.  Add the sliced onion and cook, uncovered, for another 3-5 minutes.  Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds. Add the rest of the cooked vegetables to the skillet and pour in the sauce, cooking on high for 3-5 minutes, until the sauce has thickened. Add the beef to the stir fry. I usually just toss everything together in a big mixing bowl, so the sauce is evenly distributed. Serve with rice.

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Beef Stir-Fry

Beef Stir Fry

By olgak7 Published: August 15, 2012

  • Yield: 6-8 Servings
  • Prep: 20-30 mins
  • Cook: 20-30 mins
  • Ready In: 40 mins

Vegetables are awesome. I love stir fries because they are brimming with so many different vegetables - perfectly crisp, juicy and …

Ingredients

Instructions

  1. Cut the meat into 3 pieces, about 2 inches wide. Cut across into 1/8 inch thin pieces.
  2. Marinate the beef in 3 Tablespoons of soy sauce and 1 1/2 Tablespoons of red wine. Set it aside to marinate while you cut up the vegetables, not more than one hour.
  3. Cut the broccoli and cauliflower into florets. Slice the red onion. Cut the carrots and zucchini into thin strips. You can keep the green beans whole or cut them in half.
  4. Whisk the chicken broth, 2 Tablespoons soy sauce, 1 Tablespoon red wine, honey, Worcestershire sauce, and cornstarch, set aside. This will be the sauce.
  5. Heat a nonstick skillet on high heat, adding about 1 1/2 Tablespoons of oil. When the skillet is is really hot, add part of the meat. Don't crowd the pan, or the meat will steam and you won't get beautifully brown and flavorful beef. Cook for about a minute per side and set aside in a covered bowl.
  6. When you're done with the beef, wipe out the skillet, add more oil, heat on high and add the broccoli, season with a bit of salt and cook on high heat for 2-3 minutes, until the edges are browned. Add about 1/8 cup of water to the skillet, cover and cook on medium heat for another 3 minutes, until the broccoli is tender, but still vibrantly green. Repeat with the cauliflower. Set aside with the beef.
  7. Wipe the skillet again, add more oil, and cook the carrots and zucchini (also seasoning with some salt) for 3-5 minutes on medium high heat until the carrots are tender.
  8. Wipe out the skillet again, add oil and cook the green beans on medium high heat for about 2 minutes, seasoning with a bit of salt. Add about 1/8 cup of water to the skillet, cover and cook for about 3 more minutes, until the beans are almost tender.
  9. Add the sliced onion and cook, uncovered, for another 3-5 minutes. Clear a space in the middle of the skillet, add a little bit of oil and add the minced garlic. Cook for about 30 seconds.
  10. Add the rest of the cooked vegetables to the skillet and pour in the sauce, cooking on high for 3-5 minutes, until the sauce has thickened. Add the beef to the stir fry. I usually just toss everything together in a big mixing bowl, so the sauce is evenly distributed. Serve with rice.

Comments

  1. Valentin Goncharenko Jr says

    Olga, this meal looks so amazing! the mix of the fresh crunchy vegetables and the tender glazed beef looks mouthwatering!! Fantastic job on the beef Stir-Fry :) Definitely one of my favorites!!

  2. Yelena says

    Olga, is London Broil the same thing as Flank Steak? I couldn’t seem to find Flank Steak in my store, thanks.

  3. Milana says

    This was by far the best stir-fry I have ever made. So delicious and the meat is so flavorful. I need to make this again soon. Thank you!

  4. Lana says

    Olga this recipe is so yummy! I made it last night for dinner and hubby APPROVED! :) Thank You so much!!
    I know this is a little off topic but I read your adoption story and it just touched my heart. Olga I pray that everything turns out good for your family, God is in charge and nothing is impossible for him! You are in my prayers! Gods Blessings!

  5. marina says

    I just made this for dinner and it was so delicious!! While making it I prayed that my kids would like it as they are such picky eaters, and they did!! Even my 2 year old. I will be making this again and will probably make my sauce just a bit sweeter:-) (personal preference and kids request.)
    Thank you Olga for taking the time to share your recipes. Gods abundant blessings to your family!

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