Chinese Beef And Vegetables
A savory Chinese beef and vegetable stir-fry featuring tender sliced steak, fresh vegetables, and a flavorful sauce served over rice or noodles for a hearty meal.
Ingredients
- 1 lb. round steak ⓘ
- 1/4 cup salad oil ⓘ
- 1 cup green pepper strips ⓘ
- 1 cup thinly sliced celery ⓘ
- 1 cup sliced fresh mushrooms
- 1/2 cup coarsely chopped onion ⓘ
- 1 can (1 lb.) bean sprouts, drained ⓘ
- 1 can (5 oz.) water chestnuts, drained and sliced ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon ginger ⓘ
- 1/8 teaspoon pepper
- 1 1/2 tablespoons cornstarch ⓘ
- 1 cup beef bouillon ⓘ
Instructions
- Cut the steak diagonally across the grain into very thin slices, then cut into strips 2 inches long.
- Heat salad oil in a skillet over medium-high heat.
- Add the meat and brown well on all sides.
- Add green pepper strips, celery, mushrooms, onion, bean sprouts, water chestnuts, salt, ginger, and black pepper.
- Cook, stirring constantly, just until tender, about 3 minutes.
- Blend together cornstarch, beef bouillon, and soy sauce.
- Stir the mixture into the skillet and cook, stirring constantly, until smooth and the mixture comes to a boil.
- Serve immediately with hot cooked rice and additional soy sauce or egg noodles.
Tips & Substitutions
For best results, slice the steak while it's slightly frozen to achieve thin, even strips. You can substitute round steak with flank steak or sirloin for a different flavor. If you prefer more vegetables, consider adding snow peas or bok choy. For a gluten-free option, replace soy sauce with tamari or coconut aminos. To enhance flavor, marinate your steak in a mixture of soy sauce and ginger before cooking.
Serving Suggestions
Serve this dish over hot cooked rice or alongside egg noodles for a hearty meal. For added crunch, top with toasted sesame seeds or serve with a side of Stir-Fried Broccoli And Carrots. This meal also pairs beautifully with a light salad or steamed vegetables for a balanced plate. Consider drizzling with Chinese Chicken Salad Dressing for an extra flavor boost.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat until heated through, adding a splash of water or broth to maintain moisture. Avoid microwaving, as it can make the beef tough and chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Beef And Vegetables contains roughly 480 calories, with 7g protein, 31g carbohydrates, and 38g fat. It is an excellent source of vitamin D (87% of the Daily Value) and vitamin C (43% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the beef and vegetable mixture ahead of time and store it in the refrigerator. Cook the dish just before serving to keep the vegetables crisp. The flavors meld beautifully when made a few hours in advance, but it's best served fresh.
What can I use instead of beef bouillon?
If you don't have beef bouillon, you can use low-sodium beef broth or stock as a substitute. Alternatively, vegetable broth works well for a lighter flavor, especially if you're looking for vegan recipes. Adjust the seasoning accordingly, as broth may have different salt levels.
Are there any vegetarian options for this recipe?
Absolutely! To make a vegetarian version, replace the beef with tofu or tempeh, and use vegetable broth instead of beef bouillon. You can also add more vegetables like bell peppers or zucchini to enhance the dish. Browse more Chinese recipes for inspiration.
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).