Beef & Garden Vegetable Stir-Fry recipe provided by the Certified Angus Beef® brand.

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Beef & Garden Vegetable Stir-Fry

Serves 4
Beef & Garden Vegetable Stir-fry is a healthy and easy skillet recipe deliciously made with bottom round steak strips, fresh veggies, and plum sauce marinade.
  • 1 pound Certified Angus Beef ®bottom round steak
  • 1/4 cup plum sauce
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 1/2 teaspoons cornstarch
  • 2 tablespoons canola or peanut oil
  • 2 medium carrots, peeled and cut into 1/4 inch x 2-inch strips (about 1 cup)
  • 1 medium yellow bell pepper, cut into 1/4 inch x 2-inch strips (about 1 1/2 cups)
  • 4 ounces whole fresh green beans, snapped into 2-inch pieces
  • 4 green onions, chopped (including tops)
  • Prepared chow mein noodles or cooked rice
  1. Cut bottom round steak across the grain into 1/4 inch x 2 inch slices. Prepare sauce and marinade by whisking together plum sauce, soy sauce, rice vinegar, sesame oil, garlic and ginger in a small mixing bowl. Pour 1/4 cup into a measuring pitcher and whisk in cornstarch; reserve for stir-frying sauce. Pour remaining marinade over meat in a zipper-locking plastic bag; marinate at least 30 minutes.
  2. Prepare chow mein noodles or rice as desired. Remove steak strips from marinade using a slotted spoon; discard marinade and pat dry.
  3. Heat a nonstick skillet or wok to high. Add canola oil and stir fry steak strips (in two batches) over high heat for 2 to 3 minutes, set aside. Add carrots, bell pepper, green beans and green onions, stir-fry for 3 to 4 minutes. Stir in reserved sauce mixture, tossing constantly for an additional 2 to 3 minutes or until vegetables are crisp-tender and return steak strips to pan.
  4. Serve immediately over chow mein noodles or cooked rice.

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