Beef Vegetable Stir‑Fry
Vegetable stir‑fry with beef is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Broccoli florets
- 200 g Sugar snap peas
- Salt
- 200 g pumpkin flesh (e.g., Hokkaido)
- 200 g red cabbage
- 200 g corn kernels
- 150 g bamboo shoots (sliced)
- 1 Garlic clove
- 2 cm fresh ginger
- 500 g beef (e.g., sirloin)
- 2 tbsp peanut oil
- 3 tbsp Fish sauce
- 2 tbsp Soy sauce
Instructions
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1.
Wash and trim the broccoli and sugar snap peas. Blanch both in salted water: broccoli 3‑4 minutes, snap peas about 1 minute. Shock in ice water and drain. Dice the pumpkin. Wash, trim, and slice the cabbage into strips. Rinse the corn kernels, drain, and halve or quarter them. Drain the bamboo shoots. Peel and finely chop the garlic and ginger. Rinse the beef, pat dry, and cut into bite‑sized strips. In a hot wok or skillet, briefly stir‑fry the beef with the garlic and ginger in peanut oil. Add the pumpkin and cabbage and cook 2‑3 minutes. Stir in 2‑3 tbsp fish sauce and soy sauce mixed with 2‑3 tbsp water; simmer for about 5 minutes until just tender. Add the remaining vegetables, heat through, season with fish sauce, salt, and pepper, then serve.
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2.
Serve with rice if desired
