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Beef and Vegetable Stir Fry

Beef and Vegetable Stir Fry

I can whip this dish up and feast on it for days! In the past, I have made this for family dinners and more intimate suppers for two – it’s always been a hit!

Wine Pairing: This dish lends itself to wines of a variety, styles and colors. For white, this begs for an off-dry riesling like Nik Wiest St. Urbans-Hof (750ml) $15.99. For reds, try Castillo de Monséran (750ml) $9.99 from Spain or a cru Beaujolais such as Charly Thévenet Régnié (750ml) $29.99.


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  • 1 lb fresh asparagus
  • 12 oz top round steak, cut into thin strips
  • 3 Tbsp all-purpose flour
  • 1/4 cup soy sauce
  • 2 garlic cloves, minced
  • 1 Tbsp fresh grated ginger (more or less to taste)
  • 1 Tbsp dark sesame oil, divided
  • 1 Tbsp Hoisin sauce
  • 1 tsp dried crushed red pepper
  • 4 small carrots, cut diagonally in 1/4 inch slices
  • 1 small red bell pepper, cut into thin strips
  • 1/2 cup red onion chopped
  • 1/2 cup sweet onion chopped (such as Vidalia in season)
  • 1/2 cup sliced fresh mushrooms
  • 5 green onions cut into 1 inch pieces
  • 2 cups cooked rice


  1. Snap off tough ends of asparagus and cut spears into 1 inch pieces. Set aside.
  2. Dredge steak in flour, shaking off the excess. Set aside.
  3. Stir soy sauce, 1/4 cup water, garlic, 1 tsp sesame oil, Hoisin sauce and crushed red pepper together.
  4. Heat remaining 2 tsp oil in a large skillet over medium-high heat for 2 minutes.
  5. Add beef, carrots, onion and ginger and stir fry for 4 minutes.
  6. Add soy sauce mixture and stir-fry 1 minute.
  7. Add asparagus, bell pepper, mushrooms and green onions. Stir fry for 3 minutes.
  8. Serve over rice (I’ve also done this with pasta).

*To make this dish vegetarian, simply omit round steak*

This recipe is courtesy of CSWS staffer Richard and his dog, Bella.

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