Chinese-Style Beef with Vegetables
Translated from Spanish, the language of the video.
Beatriz Contreras - Recetas cooked this in a Facebook video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Gabriel Zuniga on SeeMeCook
A quick and flavorful Chinese-style beef stir-fry packed with colorful vegetables like broccoli, carrots, and peppers in a savory oyster sauce glaze.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 120 g
- 80 g
- 55 g
- 195 g
- 150 g
- 300 g
- 14 g
- 1 g
- 45 g
- 9 g
- 5 g
- 35 g
- 120 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 2.1 kg before cooking, which is about 350 g per serving.
Steps
Cut the 2 pounds of beef into thin strips or small squares.
Prep the vegetables: slice the green pepper, red pepper, 2 celery stalks, half an onion, 1 zucchini, and 3 small carrots. Cut the broccoli into florets.
Heat sesame oil (or your preferred cooking oil) in a large skillet or wok over medium-high heat.
Add the beef to the skillet and season with pepper and soy sauce to taste. Cook until the meat is browned, then remove it from the pan and set aside.
In the same pan, sauté the sliced onion with 3 minced garlic cloves and a small piece of finely chopped ginger until fragrant.
Add the zucchini, carrots, celery, and peppers to the pan. Add more soy sauce to taste and stir-fry for 2 minutes.
Add the broccoli florets, cover the pan, and cook for approximately 3 minutes.
Return the cooked beef to the pan and add approximately 2 tablespoons of oyster sauce.
In a small bowl, dissolve 1 teaspoon of cornstarch in 1/2 cup of water to create a slurry.
Pour the slurry into the pan and mix well. Continue cooking until the sauce has thickened and the vegetables are tender.
Serve hot, ideally accompanied by white rice.
Notes
You can adjust the ingredients and quantities of vegetables to your personal preference. Serving with white rice is highly recommended.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 460
- Protein
- 43 g
- Carbs
- 13 g
- Fat
- 27 g
- Fiber
- 3 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
