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This easy beef and vegetable stir-fry is packed full of nutritious vegetables, tender beef tips, and delicious flavor. Plus, it cooks up in just 20 minutes!
I have been watching way too much Law & Order SVU lately, which has resulted in me being overly paranoid. I went to Wal-Mart late last night and watched over my shoulder like someone was about to attack me from the shadows.
If I hear a creak upstairs and I’m home alone, forget about it. I go barreling through the house like I could take the guy down. I’m sure my short, stumpy arms couldn’t defend myself if I tried.
So what does a girl do when watching SVU all day? She makes a simple dinner that takes less than 30 minutes to cook and turns out perfectly every single time. You know, so I can get back to watching all that pointless TV.
Speaking of easy recipes, I put together a fun {and flavor-packed!} Sunday Supper slideshow from Foodie. I’m always looking for fun new recipes, and this slideshow will not disappoint!
Now, I don’t make a lot of Asian-inspired food in my house, but this dish gets made at least 2 times a month. I like to use a mix of frozen {hello easy!} Asian vegetables, but you could throw in just about any vegetable you love.
More Asian inspired recipes
Beef and Vegetable Stir Fry
Ingredients
For meat marinade:
- 2 pounds sirloin beef tips, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon water
- 1 teaspoon dark brown sugar
- 1 teaspoon grated ginger
- ½ teaspoon baking soda
- ½ teaspoon crushed red pepper flakes
For sauce:
- ½ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon sesame oil
For cooking and serving:
- 1 (12 ounce) bag frozen stir-fry vegetable mix, steamable bag
- 4 cups cooked white or brown rice
Instructions
For beef marinade:
- In a medium sized mixing bowl add beef, garlic, sesame oil, cornstarch, soy sauce, water, dark brown sugar, ginger, baking soda, and red pepper flakes. Stir to combine, cover and refrigerate for at least 4 hours but up to 24 hours.
For sauce:
- After your meat has marinaded and you’re ready to start cooking mix together your sauce.
- In a small bowl whisk together soy sauce, dark brown sugar and flour, set aside.
- In a high sided 12-inch skillet set over medium high heat add the beef (with all the marinade) and 1/2 of the sauce. Cook for about 5 minutes until the meat is no longer pink.
- While the meat is cooking steam your vegetables until just warmed.
- Once the meat is cooked add in remaining sauce and steamed vegetables. Cook for about 3 minutes until the sauce has thickened and the vegetables are coated.
- Once ready remove from heat and serve over steamed rice.
- Note: Vegetable oil can be used in place of sesame oil. My husband prefers the sesame oil but I’m allergic so I use vegetable oil for myself.
I’ve always been a paranoid crazy person, so I totally get it! Sunday marathons of SVU definitely don’t help.
Love quick and easy meals like this!
I loovveee a good stir fry recipe and this definitely looks like a winner. Great job 🙂
Happy Blogging!
Happy Valley Chow
Stir frys are our go-to easy weeknight meal! I’m always looking for new combos! Love this!
I made this dish for my 2 teenage kids and my daughter’s boyfriend who is a college football player. They were just back from a workout and were starving! I have to say, the portions were enough to fill them up plus they loved it! The only modification I made, was that I bought a 2lb london broil and sliced it thin myself. It came out delicious and the meat was very tender! This recipe is a keeper.
Making this for dinner tonight! It smells delicious! I’m just curious what purpose the baking soda serves in the marinade process? Thanks!