Spicy Beef & Vegetable Stir-Fry
April 22, 2012
Categories: Dinner, Lunch, Main Dish, Beef, Vegetables, Mushrooms, Peppers, Asian, Easy/Beginner Cooking, Quick Meals, Birthday, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Valentine's Day, Winter, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
"Another one of my stir-fried concoctions.... If you like a spicier stir-fry recipe than this is for you. You can increase or decrease the amount of hot sauce to suit your taste. I serve this over cooked rice or cooked bean sprouts."
- Serving Size: 1 (542.7 g)
- Calories 812.2
- Total Fat - 60.8 g
- Saturated Fat - 27.8 g
- Cholesterol - 474 mg
- Sodium - 2171.4 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 4.7 g
- Sugars - 10.9 g
- Protein - 39.7 g
- Calcium - 1155 mg
- Iron - 13.9 mg
- Vitamin C - 69.7 mg
- Thiamin - 0.3 mg
Mix together the soy sauce, rice vinegar, ginger, brown sugar and hot sauce; set aside.
Mix the beef strips and cornstarch together.
Add this meat to the soy sauce mixture and mix well.
In a wok or large skillet over medium-high heat, cook the meat mixture until done.
Pour onto a plate; set aside and cover to keep warm.
Add vegetable oil to wok or skillet and bring to medium-high heat.
Toss in carrots and garlic and cook for 2 minutes.
Add remaining vegetables and cook until tender but crisp.
Return the meat to wok and heat through.
Tips & Variations
No special items needed.