Stir-Fried Beef and Vegetables Stir-Fried Beef and Vegetables

Author: Canadian Living

Added flavour comes from tamari soy sauce (available in health food stores), which has a more pleasant taste than most soy sauces; substitute Japanese soy sauce if tamari is unavailable. Oyster mushrooms enrich the stir-fry, too, but regular mushrooms can be used. If you like more heat, add 1/4 tsp (1 mL) hot pepper flakes.

  • Portion size 4 servings
  • Credits : ©


  • 2 cups fusilli pasta
  • 1 teaspoon sesame oil
  • 1/2 lb beef strip loin cut in 1/8-in (3 mm) strips
  • 1 cup sliced onion
  • 1 cup diagonally sliced carrots
  • 1 cup broccoli floret
  • 1 cup sliced oyster mushroom
  • 1 cup snow pea trimmed
  • 2 cups bean sprouts
  • 1/4 teaspoon pepper
  • 1 pinch hot pepper flakes
  • 1 cup boiling water
  • 1/4 cup tamari soy sauce
  • 2 tablespoons grated gingerroot
  • 2 teaspoons cornstarch
  • 1 clove garlic minced


Sauce: In 2-cup (500 mL) measure, stir together water, soy sauce, ginger, cornstarch and garlic; set aside.

In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm; rinse in cold water. Drain and set aside.

Heat large wok or heavy skillet over high heat; add sesame oil, spreading over wok. Add beef; stir-fry until browned, about 2 minutes. Add sauce, onions, carrots, broccoli, mushrooms and snow peas; simmer for 5 minutes, stirring occasionally.

Stir in bean sprouts, pepper, hot pepper flakes and pasta; heat through.

Nutritional facts <b>Per serving:</b> about

  • Protein 24 g
  • Calories 370.0
  • Total fat 6 g
  • Total carbohydrate 56 g
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Stir-Fried Beef and Vegetables