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Easy Beef and Vegetable Stir Fry Recipe

An easy beef and vegetable stir fry with a homemade sauce you will love.
Course Stir Fry
Cuisine Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author April J Harris

Ingredients

  • 4 tablespoons low sodium soy sauce use Tamari for a gluten free option
  • 4 tablespoons Madeira or sherry
  • 1 tablespoon runny honey
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves minced (or a couple of teaspoons of prepared chopped garlic)
  • 1 tablespoon corn flour corn flour is also known as corn starch
  • 1 pound sirloin steak, sliced for stir fry
  • 2 tablespoons sesame oil
  • 1 red onion, peeled and finely sliced
  • 2 cups of broccoli florets
  • 1 red pepper, de-seeded and thinly sliced
  • 2 cups of mushrooms. sliced or quartered
  • ½ cup beef stock You may need slightly more or less. Chicken or vegetable stock works too. Be sure your stock cube is gluten free if you need a gluten free option.
  • 1 tablespoon chopped fresh flat leaf parsley and cooked brown rice to serve

Instructions

  • Mix the soy sauce, Madeira or sherry, honey, ginger and garlic together in a bowl.
  • Pour half the sauce mixture over the sliced meat in a bowl. Toss together with a fork. Set aside, reserving the remaining marinade.
  • Whisk the corn starch into the remaining marinade and set aside.
  • Heat 1 tablespoon of the sesame oil in a large frying pan, skillet or wok over medium-high heat.
  • Add the meat and spread out in a single layer.
  • Allow to cook for one minute before stirring. Then stir fry until nearly cooked.
  • Remove to a clean plate and keep warm.
  • Add the remaining tablespoon of sesame oil to the pan and allow it to come up to temperature.
  • Add the onion to the pan and stir fry for a moment or two before adding the broccoli, red pepper and mushrooms.
  • Stir fry until tender crisp.
  • Return the meat to the pan along with the remaining marinade mixture.
  • Stir fry constantly as you gradually add the stock, bit by bit, allowing it to thicken as you go. You may not need all the stock.
  • Serve on four plates or bowls, over cooked brown rice or noodles. Garnish with flat leaf parsley.
Tried this recipe?Mention @apriljharris or tag #apriljharris!