Vegetable and Beef Stir-fry

I have made this a couple of times and it has been really simple, tasty and well-liked in my family. I tweaked it a little, but all credit goes to Katie Webster and Healthy Seasonal Recipes. This is a great weekday recipe and would taste great with a variety of vegetables. Today I used broccoli, bell peppers and mushrooms. A major ingredient I left out from the original is Chinese five spice, I tried it the first time I made it and it was not really a taste I loved. We all ate it but liked it more without it.


Vegetable and Beef Stir-Fry

  • Servings: 4
  • Difficulty: easy
  • Print

Quick and delicious weeknight stir-fry


  • 1 pound grass-fed beef (flat-iron, sirloin, tenderloin) cut into thin bite-sized strips
  • coarse kosher salt
  • freshly ground pepper
  • 1 Tablespoon cornstarch
  • 2 Tablespoons low-sodium soy sauce
  • 2 teaspoons balsamic vinegar
  • safflower or other light oil
  • 2 bell peppers, cut into bite-sized pieces
  • 1 broccoli crown, cut into bite-sized pieces
  • 4 large mushrooms, sliced
  • 1/4 cup onion, diced
  • 2 cloves fresh garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1/2 to 1 teaspoon crushed red pepper flakes (I served this on the side for those who wanted it)



  1. Sprinkle the cut beef with a little salt and a few generous turns of the pepper mill and stir to evenly distribute.
  2. Whisk together the soy sauce, vinegar and corn starch in a small bowl.
  3. Heat a large skillet or wok over high heat with a little oil. Add the beef in a single layer and allow it to sear until browned on one side, 90 seconds to 2 minutes. Turn the beef and sear another minute on that side. Transfer the beef and any juices to a bowl and cover to keep warm.
  4. Add a little more oil if needed. Add the garlic and ginger and stir-fry for 30 seconds. Add mushrooms and peppers and stir-fry for a few minutes, or until they start to soften. Add the broccoli and stir-fry for about 1-2 minutes more, until it is crisp-tender.
  5. Add the reserved cooked beef and the juices.
  6. Give the corn starch slurry a quick whisk and add to the pan while stirring. Cook until the sauce thickens and coats the beef and vegetables, just a minute or two.
  7. Serve immediately with rice. Enjoy!

IMG_5303    September 20, 2018

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