Chinese stir-fried beef with veggies

Stephania Mitsides

Blogger

Category:For Kids

Made with

bouillons-pasta
Vegetable Bouillon Powder

Ingredients

  • 500g lean beef, cut in strips
  • 1 small broccoli head, cut in florets
  • 1 large carrot, thinly sliced
  • 1 cup sliced mushrooms
  • 1 small onion, chopped
  • 1 tsp fresh ginger, minced
  • 1 garlic clove, minced
  • 2 tsp Mitsides Vegetable Powder
  • 2 Tbsp olive oil

For the beef marinade:

  • 2 Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp corn starch

For the sauce:

  • 3 Tbsp soy sauce
  • 1 tsp maple syrup
  • 1 Tbsp rice wine or dry sherry

Method

In a medium sized bowl mix the marinade ingredients and add the beef strips. Coat well and marinate for 15 minutes.

In a small bowl, mix all sauce ingredients and set aside.

In large wok, heat the olive oil. Once hot, add the beef and stir fry for a minute. Add the onion, garlic and ginger. Then add the carrots, mushrooms, broccoli and vegetable powder and cook for 3-4 minutes.

Add the sauce and cook for another minute until sauce has thickened slightly. Serve with boiled or steamed basmati rice!

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email