Beef And Veggies
A savory beef stir-fry packed with fresh broccoli, celery, and water chestnuts, flavored with soy, teriyaki, and garlic for a quick, satisfying meal.
Ingredients
Instructions
- Cut the flank steak into bite-sized strips.
- Marinate the steak in cooking sherry, teriyaki sauce, soy sauce, sugar, and finely chopped garlic for 2 hours.
- Prepare the vegetables: chop broccoli into florets, slice celery stalks, and drain water chestnuts.
- In a wok or large skillet, heat some oil over medium-high heat.
- Add marinated beef strips and cook until browned, about 3-5 minutes.
- Add broccoli, celery, and water chestnuts to the pan and stir-fry for another 3-4 minutes until vegetables are tender-crisp.
- Mix hot water with cornstarch to create a slurry and add to the pan to thicken the sauce.
- Cook for another 1-2 minutes until sauce thickens and coats the ingredients evenly.
- Serve hot over rice or noodles.
Tips & Substitutions
For a more vibrant flavor, consider adding a splash of sesame oil or fresh ginger to the marinade. If flank steak is unavailable, sirloin or ribeye can be good substitutes. Ensure the vegetables are cut uniformly for even cooking. To save time, pre-chop ingredients or use frozen vegetables. This dish can also be enhanced by incorporating elements from recipes like Beef With Broccoli On Noodles.
Serving Suggestions
Serve this beef and veggie stir-fry hot over steamed rice or noodles for a satisfying meal. It pairs excellently with a side of Stuffed Snow Peas for added crunch and nutrition. For a complete dinner, consider serving a light soup or salad as a starter, enhancing the dining experience with fresh flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between to ensure even heating. If the sauce thickens too much, add a splash of water or broth to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Veggies contains roughly 585 calories, with 20g protein, 49g carbohydrates, and 34g fat. It is an excellent source of protein (41% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1516mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can substitute flank steak with chicken, pork, or even tofu for a vegetarian option. Adjust the cooking time accordingly, as different meats will require varying cook times to ensure tenderness.
How can I make this dish spicier?
To add heat, consider incorporating red pepper flakes or a drizzle of sriracha into the marinade. You can also add sliced jalapeños or a dash of hot sauce during cooking, depending on your heat preference.
What can I do with leftover marinade?
Leftover marinade can be used to flavor other dishes, but it should be boiled first for safety. Use it as a sauce for grilled vegetables or as a base for stir-fries. Avoid using it directly on cooked food unless heated thoroughly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).