Tender Beef Stir Fry
Ingredients
- 10.5 oz beef
- ¼ cup cornstarch for velveting
- 1 medium carrot julienned
- 1 package of fresh baby corn
- 1 red bell pepper diced
- 1 cup broccoli florets
Beef marinade:
- 1 Tbsp. light soy sauce
- ½ Tbsp. Shaoxing cooking wine
- 2 Tbsp. water
- 1 tsp. cornstarch or another starch
- ½ tsp. neutral oil
Stir fry sauce:
- 2 cloves garlic
- ½ tsp. ginger minced
- 3 Tbsp. fresh orange juice
- 3 Tbsp. water
- 2 Tbsp. light soy sauce
- 1 Tbsp. maple syrup
- ½ tsp. toasted sesame oil
- ½ Tbsp. cornstarch and 1 ½ Tbsp. water
Instructions
- Cut the beef against the grain into thin strips and transfer to a bowl.
- Add all the beef marinade ingredients and mix by hand. Let sit 30 minutes.
- Coat the beef strips in cornstarch. Shake any excess off. Pan-fry in batches on medium-high in some oil for about 15 seconds on each side. Set aside.
- Add vegetables to the same pan and cook until tender-crisp (about 3-4 minutes). Transfer to the same dish as the beef.
- Combine all the stir-fry sauce ingredients except the cornstarch and water.
- Turn the heat to medium-high and add the sauce, bringing it to a simmer. Make a cornstarch slurry by combining the cornstarch and water, then whisk it into the sauce. Add vegetables and beef back into the pan, stir to coat, and bring to a simmer. Let the sauce thicken for about 2 minutes.
- Serve with fresh rice or noodles, or next to fried rice.
Video
Nutrition
Calories: 459kcal | Carbohydrates: 42g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 922mg | Potassium: 763mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5056IU | Vitamin C: 91mg | Calcium: 59mg | Iron: 3mg