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My beef and vegetables stir fry: no restaurant does it better!

My beef and vegetables stir fry: no restaurant does it better!
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Stir fries are great when you have extra vegetables in your fridge that you need to use. Don't hesitate to add ingredients to this recipe according to your needs.


  • 1 pound of steak cut into strips
  • 2/3 cup low sodium soy sauce
  • 2/3 cup of water
  • 3 tablespoons mirin
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon garlic powder
  • 3 teaspoons cornstarch
  • 1 red pepper cut into pieces
  • 1 cup snow peas
  • 1 onion cut into large pieces
  • 1 broccoli crown
  • Mushrooms (1 container)
  • 3 cloves garlic, finely chopped
  • Canola oil
  • Sesame oil
  • 3 to 4 teaspoons of sriracha


  1. In a bowl, combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder, and cornstarch.
  2. Pour half of the mixture into a large Ziploc bag or plastic container and add beef strips. Marinate for 30 to 90 minutes in the fridge.
  3. Heat 1 tablespoon of canola oil and 1 tablespoon of sesame oil in a wok, add the marinated beef and discard the used marinade. Cook for 5 minutes, stirring at half-time. Remove the steak, cover and keep warm.
  4. Add another tablespoon of sesame oil and cook the broccoli for about 1-2 minutes, then add the peppers and onions and cook for 2-3 minutes.
  5. Add the garlic, the snow peas and the mushrooms and cook for 3 minutes.
  6. Remove all the vegetables from the wok and add the rest of the marinade. Bring to a boil and simmer until the stir-fry thickens.
  7. Put the beef and cooked vegetables back in the wok.
  8. Add 3-4 teaspoons of sriracha to taste.

Source: Recipe adapted from Small Town Woman · Photo Credit: istock

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