Beef and Vegetable Stir-Fry

Need a quick and easy mid-week meal?  Look no further.  This stir-fry is quick to come together and is packed with veggie goodness.  Not only that, it is highly adaptable to what you have on hand or what is in season.  No snow peas?  No worries.  Sub green beans.  Want mushrooms?  Add them.  Want little baby corn?  Throw them in!  It’s really that easy.  If you aren’t feeling like beef, go ahead, use chicken or shrimp instead.

When I throw this together, 9 times out of 10 I serve it over a ramen type noodle.  Our Asian market sells ramen noodles in flat sheets for a dollar or two, but if you can’t find those you can always use the ramen you get with the flavor packets.  Just don’t use the flavor packets.  Alternatively you could substitute any other type of noodle or even rice.

The sauce is light and flavorful with no added oils, fats or thickeners.  Just a note though ~ oyster sauce can vary from brand to brand.  If you find your oyster sauce is particularly strong or salty start with the other sauce ingredients first, add 1/4 cup oyster sauce, taste and then add more gradually until you get the right balance.

This stir fry is a great way to pack a ton of veggies in and as you see it comes together quickly without much trouble.  When I’m tired and don’t feel like cooking a fussy meal this sure is a go to.  Not too much chopping and dicing and it cooks quickly.  The result is healthy and satisfying.  Give it a go.  It won’t disappoint.

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Beef and Vegetable Stir-Fry

Ingredients

Stir Fry

• 1 Tbsp vegetable oil
• 1 carrot peeled and sliced into thick rounds
• 1/2 red onion sliced
• 1/2 red pepper sliced
• 1/2 head broccoli florets
• 12 sugar snap peas or snow peas trimmed and left whole
• 3/4 lb 340g rump or sirloin steak sliced thinly
• 2 sheets 2 portions ramen noodle or similar or jasmine rice

Stir Fry Sauce

• 2 tsp vegetable oil
• 1 large garlic clove sliced thinly
• 1 small shallot sliced thinly
• 1/2 cup oyster sauce
• 1 cup chicken stock
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 green onions sliced

Instructions

Stir Fry

1. In a medium sauce pan bring water to a boil and cook ramen noodles per package directions.
2. Heat a wok or large fry pan over high heat.
3. Add oil.
4. Add carrot and red onion. Pan should be hot enough to scorch the vegetables. Keep them moving so they don't burn. Saute a couple minutes.
5. Add remaining vegetables and sauté another couple minutes until colors brighten and vegetables are heated through but still crisp.
6. Remove vegetables from pan and set aside.
7. Return pan to stove and reheat.
8. Add a touch more oil if required.
9. Add steak to the pan and sear on high heat for a couple minutes until browned on both sides. Do not over crowd the pan. Cook steak in multiple batches if need be.
10. Remove steak from pan and combine with vegetables.

Stir Fry Sauce

1. Reheat wok over medium/high heat.
2. Add oil.
3. Saute garlic and shallot for a minute or two until soft and translucent but not brown.
4. Add oyster sauce, soy sauce, chicken stock and sesame oil.
5. Bring to a simmer for a couple minutes.
6. Add green onions.
7. Add vegetables and steak back to sauce and allow to heat through for a minute before serving.

Recipe Notes

***We prefer to serve the noodles separately from the stir fry. That way, each person can choose how much of each they want. Alternatively the noodles can get tossed with the sauce just prior to adding the vegetables and steak back to the sauce.