This Chinese restaurant style beef and vegetable stir fry is a quick and flavorful dinner. It’s packed with colorful veggies, tender strips of beef, and a homemade stir fry sauce. You can prepare most of this dish ahead of time and cook just before serving.
1poundfilet mignon or beef sirloin cut across the grain into thin strips about ¼" thick
kosher salt and several grinds of freshly cracked black pepper
3teaspoonsorganic cornstarchdivided, only need 1 teaspoon if using filet
¼cuplow sodium tamari or low sodium soy sauce
¼cupsherry cooking wine or rice wine
¼cupchicken broth or clear vegetable broth
1teaspoongranulated white sugar
1tablespoonhigh heat cooking oil such as grapeseed, peanut, or canola
5cupsmixed raw vegetables cut into bite-sized pieces; such as 1 head of broccoli, 3 sliced baby bok choys, 1 sliced carrot, ½ can of sliced water chestnuts and ½ medium onion cut into ½ " strips.
Prepare the meat: sprinkle with several pinches of salt and several grinds of freshly cracked black pepper. If using sirloin, sprinkle with 2 teaspoons of cornstarch to help tenderize. If using filet mignon, the cornstarch is not needed in this step. Set aside.
To make the sauce: Put soy sauce, wine, broth, remaining corn starch, and sugar in a glass measuring cup and stir to combine. Set aside.
Place a large skillet or wok on the stove with medium heat. Pour in enough oil to just cover the bottom of the pan and warm oil. Sauté vegetables for about 3 to 4 minutes until vegetables are partially cooked and have turned bright in color. Vegetables should remain crunchy. Set aside.
Place meat in the skillet. Brown on both sides over medium-high heat, about 4 minutes. If there is significant liquid in the bottom of the pan, drain out the liquid.
Add the vegetables and sauce into the skillet with the meat. Stir over medium high heat. Let the meat and vegetables finish cooking in the sauce, about 2 minutes. Stir frequently. The dish is done when the sauce thickens, the meat is cooked through, and the vegetables are crisp tender. Do not overcook or the vegetables will become too soft. Serve immediately.
If making Beef with Broccoli and Onion, use 2 heads of broccoli, ½ medium onion, and same amount of sauce and meat as listed above.