Beef is simple and excellent with a variety of vegetables. You are not required to continue eating these vegetables. Adjust them to suit your preferences. Serve the dish atop some noodles or rice.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 ounces beef filet, cut into 1/2 inch strips
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon chopped fresh ginger root
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 (10.5 ounce) can beef broth
- 1 tablespoon cornstarch
- 1 teaspoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- salt and pepper to taste
Instructions
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 538 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with pork. Omitted the oyster sauce and doubled the soy sauce. Served over fried rice. Delicious! Will be making it again for sure.
Loved this, used left over beef tenderloin sliced thin. Sautéed it with the onions in butter and veg oil. Then added the ginger and garlic, then added celery, green and yellow peppers, broccoli, carrots and mushrooms. Didn’t have oyster sauce so i just added a splash of sherry. Doubled the sauce and served it over brown rice. So good!
This recipe was a hit with my family. It was so easy to make, and the taste was exactly what we were looking for! I followed the recipe as written, however I did double the source due to the fact I had little more meat and vegetables in my dish. Thanks for sharing
This recipe was perfect! Thanks for the reviewer who suggested doubling the gravy, it really does turn out better. I used ribeye steaks and sliced them as noted and that was the best decision ever/so tender! I used the vegetables suggested & a variety of bell peppers (green, yellow and red) and added broccoli that I steamed first and added at the end and put a lid on it to continue cooking until soft. My family LOVED it! It was so easy!
Thanks it was very helpful to me.
Delicious! Added yellow and green peppers, broccoli, celery and carrots, doubled the ginger, cornstarch, red wine instead of oyster sauce, and soy sauce. Served over white rice…definitely making it again!
Delicious! I will definitely make again! My modifications: * doubled the sauce like so many recommended (good idea) * used leftover already grilled T-bone steak, so added it last instead of first (although I’d do this anyway because who likes overcooked steak?) * veggies I used were: bell pepper, sugar snap peas, broccoli, carrot, onion, mushroom, and lots of garlic * used stock instead of broth *didn’t have oyster sauce. Also, forgot to add ginger, which I wish I had remembered. Definitely a repeat recipe.
It was so good. I added sweet corn to mine and a bit more flour for the gravy to be a bit thicker. Superb
I made this recipe with a few modifications. I started out by stir-frying the beef in oil, then set the beef aside. I cooked the onions and garlic, then added a bag of Asian veggies and some edamame, and the beef broth. I made the paste without the oyster sauce, then added it and the beef into the mix to heat through. Came out great!
loved it! very easy. no beef broth, so I used about half cup left over pan drippings from pot roast that I had frozen earlier mixes with about 1 cup of water.
This one is a keeper!!!
Made this pretty well exactly the way the recipe reads. Added a little extra garlic, mushrooms, cauliflower and broccoli as well as the vegetables called for in the recipe. Doubled the sauce. Served it on rice. It was delicious and will be making this again.
Excellent recipe, the ginger and oyster sauce makes the dish.
This is a great recipe and I believe it was the cook (me) who prepared a bit less than delicious meal since I used leftover steak, frozen broccoli, no carrot and omitted the green pepper as I have a severe reaction to it. Using fresh ingredients would certainly make a difference. Next time I will make it with fresh ingredients and add a bit more cornstarch as the mixture never really thickened; in spite of all that, it was good. Husband really liked it. Just wait ’til he tries it using the correct ingredients!
This is definitely a keeper recipe. We used strip loin of venison rather than beef . To the vegetables we added snap peas and broccoli and tripled the amount of soy and oyster sauce.
Yummy and super easy weeknight prep dish. Like others I doubled the sauce and then added some sesame oil, rice wine vinegar, and garlic chili sauce to the mix with a tad more sugar, then one tablespoon corn starch. I also used a bag of frozen stir fry veggies for super easy prep. Served over jasmine rice with peas. Hubs loved this dish and asked for a do over. Thanks for sharing!
I will try to make it again. I can see the potential but I think as the recipe calls for the sauce, like other cooks on here, it should be doubled.
Loved this, used left over beef tenderloin sliced thin. Sauteed it with the onions in butter and veg oil. Then added the ginger and garlic, then added celery, green and yellow peppers, broccoli, carrots and mushrooms. Didnt have oyster sauce so i just added a splash of sherry. Doubled the sauce and served it over brown rice. So good!
Good basic recipe and exactly what I needed. Tonight was “leftover” night and I managed to create a new meal thanks to this recipe. I used precooked steak , sliced against the grain. (Heated slightly, removed from pan then added back after all the veggies so it didn’t end up over cooked) I used Zucchini, onion and carrots. Very easy to make, felt like it was missing some extra spices and that spicy ” kick” but can easily be added to suit your preferences. As written, it’s a solid 4 stars.
I doubled the broth and added additional soy, oyster sauce. But so flavorful and very easy to prepare!
My husband & I enjoyed this recipe. I did as others & doubled the sauce (do NOT increase the broth when doing this) & tripled the garlic & ginger. I used thinly sliced top sirloin which only required it to be cooked for about 3 mins. I did not increase the amount of broth though & the sauce thickened beautifully. Veggies used: onion, broccoli, bean sprouts, water chestnuts, carrots, snow peas. Yummy!