Chinese Beef and Vegetable Stir-fry

Chinese Beef and Vegetable Stir-fry

  • Servings: 4
  • Difficulty: easy
  • Print

Chinese pepper steak-8683

I’m very excited to launch my new food blog with one of my favorite dishes; Chinese beef and veggie stir-fry.  It’s not only tasty and healthy but also quick, easy and inexpensive to make.


Miz for Chinese pepper steak-8624

  • 2 lbs top round sliced into 1/2 inch wide and 2-3 inch long strips
  • 1/2 cup soy sauce
  • 1/2 cup beef stock
  • 1 tbsp grated ginger
  • 2 cloves garlic, sliced
  • 1 tbsp organic cane sugar
  • 2-4 tbsp peanut oil
  • 1 each red and green bell pepper sliced into 1/2 inch wide and 2-3 inch long strips
    • While I use bell peppers in this recipe you can also use mushrooms, scallions, summer and yellow squash, broccoli, or any other veggie of your choice.
  • 1 medium red onion, cut in half and then sliced lengthwise
  • 1 tbsp corn starch
  • 2 cups brown basmati rice
  • 4 cups water



  • Prepare the beef:  place the strips of beef into a non-reactive container such as glass baking dish; you can also place them into a resealable plastic bag.
  • Prepare the marinade:  combine the soy, stock, ginger, garlic, and sugar; mix well.
  • Marinate the beef:  pour half of the marinade over the beef strips; mix well and place in the fridge for at least 4 hours; overnight even better.  Reserve the other half of the marinade to use to make the sauce later.


  • Cook the rice first:  the rice will take some time so start this first; follow the instructions per the brand you use but the general rule of thumb for cooking brown rice is to use 2 cups of water for every cup of brown rice; bring to a boil then reduce to a simmer; cover and cook for about 45 minutes to one hour.  Personally, I use a rice cooker; it’s convenient and consistent.
  • When the rice is cooked start the stir-fry:
    • combine the reserved marinade with the cornstarch; mix well to remove any lumps of cornstarch; set aside.
    • strain the marinated strips of beef of excess marinade.
    • heat a wok or large skillet over medium-high heat; add peanut oil; when oil just starts to smoke add beef to the wok, stir well and cook for about 5 minutes; remove from wok.
    • add veggies to the wok and stir-fry for about 3-4 minutes; return cooked beef to wok; add the marinade/cornstarch mixture to the wok, mix well, cover and cook for 3-5 minutes.
    • Serve immediately over brown basmati rice.  Enjoy!

Chinese pepper steak-8683

Chinese Beef and Vegetable Stir-fry


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s