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Beef Stir-Fry

Beef Stir-FryThe key to successful stir-frying is to prepare all ingredients in advance—and lined up in the order of use—before you begin the cooking process, which is quick and only takes a few minutes.

Recipe Ingredients:

1 pound beef round steak, cut into 2-inch thin strips
2 tablespoons cornstarch
3/4 cup water
2 tablespoons soy sauce
2 teaspoons beef base or bouillon granules
1 teaspoon fish sauce*
1/2 teaspoon sesame oil
2 tablespoons vegetable oil - divided use
4 cloves garlic, finely minced
1/2 teaspoon kosher or sea salt
Freshly ground black pepper to taste
1 medium onion, peeled, halved and cut into strips
2 medium carrots, pared and thinly sliced on the diagonal
2 stalks celery, thinly sliced on the diagonal
1 (1-inch) piece gingerroot, peeled, finely minced
4 ounces fresh mushrooms, sliced
4 medium green onions, cut into 2-inch lengths
1/2 of a medium cabbage, thinly sliced (or about 4 cups)
2 cups cooked Asian noodles or pasta such as spaghetti or angel hair
2 tablespoons chopped fresh cilantro leaves (also called Chinese parsley)

Cooking Directions:

  1. Slice beef; set aside.
  2. Prepare the vegetables, fresh ginger and herbs; set aside.
  3. Place cornstarch in a 2-cup glass measure or small bowl, slowly add water while stirring with a small whisk or fork; mix well. Add the soy sauce, beef base, fish sauce and sesame oil; mix well; set aside.
  4. In a wok, or large skillet, add 1 tablespoon of oil and heat over high heat until nearly smoking; add the beef, garlic, salt and pepper; cook, stirring constantly, for about 4 to 5 minutes or until beef is nicely browned; remove from wok and place in the bowl; set aside.
  5. Continuing over high heat, quickly add the remaining 1 tablespoon oil to the wok; add the onion, celery, carrot and gingerroot; stir-fry for 1 to 2 minutes.
  6. Add the mushrooms and green onions; stir-fry for 1 to 2 minutes.
  7. Add the cabbage and stir-fry for 1 to 2 minutes.
  8. Add the cooked noodles and beef to the wok, combine well.
  9. Re-stir the cornstarch/broth mixture and add to the wok, along with the cilantro, and bring to a boil, constantly stirring, continue cooking about 1 minute, or until liquid has slightly thickened. Remove from heat and serve immediately.

Make 4 to 6 servings.

*Usually found in most supermarkets on the aisle where Asian specialty foods are sold.


  • Mix and match vegetables, add or substitute veggies such as thinly sliced bell pepper, sliced zucchini or steamed broccoli, etc.
  • Omit the Asian noodles or pasta and serve the stir-fry over hot, cooked jasmine rice or other long-grain rice.

Nutritional Information Per Serving (1/4 of recipe): Calories 431.91; Calories From Fat 184.18; Fat 20.31g; Sodium 1447.08mg; Potassium 1419.91mg; Total Carbohydrates 32.54g; Fiber 4.87g; Sugar 18.03g ; Protein 30.62g.

Recipe and photograph by Hope Cantil; copyright © 1999; properties of See Terms of Use.