Vegetable and Beef Stir-Fry With Brown Rice

READY IN: 25mins
Recipe by JackieOhNo

From Good Food Magazine, September 1986.

Top Review by jenne

A good, basic and not salty (which is nice for a change) stir-fry recipe. I did add 1 tbsp Oyster Sauce. I made this for the ZWT4 Diabetic Challenge which required you add 5 more more veggies to the dish. . .so I went overboard and put in like 10; I used red pepper, green pepper onion, broccoli, baby carrots, snow peas, bamboo shoots, water chesnuts, mushfrooms, baby corn, and bok choy! Thanks!

Ingredients Nutrition


  1. Cook rice according to package directions.
  2. Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
  3. Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
  4. Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
  5. Serve beef stir-fry with brown rice.

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