Spicy Vegetable-Beef Stir-Fry
A vibrant, spicy stir-fry combining tender beef and crisp vegetables in a savory sauce, perfect for quick, flavorful meals suited for busy weeknights.
Ingredients
- 1/2 cup low sodium beef broth ⓘ
- 1 tablespoon reduced sodium soy sauce ⓘ
- 2 teaspoons cornstarch ⓘ
- 1 teaspoon Dijon mustard ⓘ
- 6 broccoli spears ⓘ
- 2 teaspoons peanut oil ⓘ
- 1 cup cauliflower florets ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove garlic, finely chopped
- 8 ounces cooked lean roast beef, cut into strips ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
Instructions
- In a small bowl, combine the beef broth, soy sauce, cornstarch, and mustard and stir until the cornstarch is dissolved.
- Set aside. Cut the broccoli into bite-size pieces.
- In a nonstick wok or large nonstick skillet, warm the oil over medium-high heat until hot but not smoking.
- Add the broccoli, cauliflower, onion, and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, about 4 to 5 minutes.
- Stir the cornstarch mixture again and pour it into the wok.
- Add the cooked lean roast beef, red pepper flakes, and black pepper, then stir-fry until the sauce thickens and the beef is heated through, about 2 to 3 minutes.
- If necessary, reduce the heat to prevent the sauce from evaporating.
Tips & Substitutions
For a vibrant twist, consider adding bell peppers or snap peas for extra color and crunch. If you're looking to reduce calories, swap the roast beef for a leaner protein like turkey or tofu. To enhance the dish's flavor, try incorporating ginger along with the garlic. This recipe can also be adapted to suit vegetarian preferences by omitting the beef and using vegetable broth instead.
Serving Suggestions
Serve this Spicy Vegetable-Beef Stir-Fry over steamed rice or quinoa for a hearty meal. It pairs beautifully with a side of egg rolls or a fresh salad. For a complete dining experience, consider offering some sesame soy dipping sauce alongside to enhance the flavors. Browse more Chinese recipes for more delicious options.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stir-fry in a skillet over medium heat, adding a splash of water or broth to prevent sticking. This will help maintain the vegetables' texture and prevent them from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Vegetable-Beef Stir-Fry contains roughly 496 calories, with 16g protein, 104g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (67% of the Daily Value), iron (46% of the Daily Value), and protein (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2870mg per serving (125% 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 frozen vegetables for this stir-fry?
Yes, you can use frozen vegetables, but be sure to thaw and drain them to avoid excess moisture. Cooking time may vary, so keep an eye on them to ensure they don't become mushy.
What can I substitute for peanut oil?
If you don't have peanut oil, you can substitute it with vegetable oil or canola oil. These oils also have high smoke points and will work well in stir-frying while maintaining a neutral flavor.
How can I make this dish less spicy?
To reduce the spice level, you can omit the red pepper flakes or use a smaller amount. Additionally, serving the stir-fry with a dollop of sour cream or yogurt can help to cool it down.
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).