Chinese Beef with Crisp Vegetables

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Jodi Borneman


  • 3/4 cups beef stock
  • 3/4 cups chicken stock
  • 1/4 cup brown sugar packed
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 2 teaspoons fresh garlic minced
  • 1 1/2 teaspoon fresh ginger minced
  • 12 oz boneless grilling steaks such as rib-eye or sirloin
  • 2 teaspoons vegetable oil
  • 1 1/2 cup red bell pepper thinly sliced
  • 1 1/2 cup broccoli chopped
  • 1 1/2 cup snow pea
  • 1/4 cup parsley
  • 1/4 cup green onion chopped
  • 2 tablespoons cashews toasted and chopped


To make the sauce, whisk the stock, sugar, soy sauce, vinegar, sesame oil, cornstarch, garlic and giner in a bowl. Set aside.

Spray a large non stick skillet with cooking oil and place over high heat. When it's hot, brown the beef for 3 minutes, or until it's browned but still rare. Remove from the pan, let it rest for 5 minutes, then slice thinly.

Re-spray the pan, heat the vegetable oil, then add the broccoli, red pepper and snow peas. Cook for 3 minutes. Return the beef to the pan. Stir the sauce and add it to the pan. Stir fry for 2 minutes, or until the sauce is thickened and bubbly and the beef is done to your liking. Be careful not to overcook it.

Place on a serving platter and garnish with parsley, green onion and cashews.
Share X

Chinese Beef with Crisp Vegetables