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Quickie Beef and Asian Veggie Stir-Fry

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Quickie Beef and Asian Veggie Stir Fry

Quickie Beef and Asian Veggie Stir-Fry

Jessica Braider
What's better than a flavorful, simple meal that is ready in 15 minutes? Not much, if you ask me...
Cook Time 15 mins
Total Time 15 mins
Course Main Course, Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 16 oz. frozen mixed oriental vegetables
  • 1 Tbsp. vegetable oil
  • 1 1/2 lb. lean beef stew meat cut into ¾ – 1-inch pieces
  • 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. black bean or hoisin sauce
  • ¼ tsp. crushed red pepper flakes or chili garlic paste optional
  • 1 Tbsp. cornstarch

Instructions
 

  • Remove the mixed vegetables from the freezer and set them aside (and start the rice, if you are serving it.)
  • Heat the oil in a large nonstick skillet over medium to medium-high heat and sauté the meat for about 5 minutes, flipping frequently, until the outsides are all lightly browned.
  • Meanwhile, whisk together the remaining ingredients.
  • Add the sauce and the vegetables to the skillet with the beef and cook, stirring frequently, until the vegetables are heated through and tender, about 5 minutes.
  • Remove it from the heat and serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions

  • Omit the oil. Sauté the meat, if desired (but it’s not necessary). Add all the sauce ingredients to the slow cooker and whisk to combine.
  • Stir in the meat and vegetables and cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours until the meat is cooked through. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Cut the beef and refrigerate, combine the ingredients for the sauce, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: For an additional kick, add the crushed red pepper flakes or chili garlic paste to the stir-fry sauce.
Tip: You can add a can of bamboo shoots, sliced water chestnuts or pineapple chunks (all drained) to the vegetables if you have any of them on hand.
Nutritional Information Per Serving (% based upon daily values): Calories 240, Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 70mg, 23%; Sodium: 740mg, 31%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 12%; Sugar: 6g; Protein: 27g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Slow Cooker, Spring, Summer, Winter
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