Spicy Beef & Vegetable Stir-Fry

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 2 servings


  • 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

Step 1

Mix together the soy sauce, rice vinegar, ginger, brown sugar and hot sauce; set aside.

Step 2

Mix the beef strips and cornstarch together.

Step 3

Add this meat to the soy sauce mixture and mix well.

Step 4

In a wok or large skillet over medium-high heat, cook the meat mixture until done.

Step 5

Pour onto a plate; set aside and cover to keep warm.

Step 6

Add vegetable oil to wok or skillet and bring to medium-high heat.

Step 7

Toss in carrots and garlic and cook for 2 minutes.

Step 8

Add remaining vegetables and cook until tender but crisp.

Step 9

Return the meat to wok and heat through.

Step 10


Tips & Variations

No special items needed.



used less beef as not into it so used more mushrooms a nice meal. think I would like other vegetables rather than soo much onion.

review by:
(31 Dec 2016)


Been ordering Vegetable and Beef Stir fry in a lovely little Asian restaurant in the city this past few months. Weeks back gs ordered the spicy one - loved it. I was sure this one would be really close and it was! Like Bergy I used a tablespoon of Sricacha. Had extra yellow and red peppers so added them in too. Love this combination. Just now printed another copy to have close at hand, can't wait to make it for gs, know he will be as impressed as I am!

review by:
(21 Mar 2013)

Bergy (RIP" Forever in our Kitchen)

Just the right amount of sauce and spicy Mmm I did use a large tablespoon of sriracha. I had red, yellow and green peppers so I used them. Served over Chinese noodles. Thanks Bea for a lovely dinner

(14 Oct 2012)