Beef Stir Fry


(3 votes) 3 3

This beef stir fry makes a simple, quick, and budget-friendly meal served with white rice.

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Bradenton, FL

Serving Size / Yield

4 servings


  • 1 lb. beef top round steak
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbs. olive oil
  • 16 oz. frozen vegetables
  • 8 Tbs. cooking wine
  • 8 Tbs. low sodium soy sauce
  • 4 Tbs. brown sugar
  • 2 Tbs. corn starch
  • 1 C. water

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Heat oil in a skillet. Cut beef top round into thin slices. Add beef and season with salt and pepper. Cook until almost done. Add frozen vegetables and cover. Turn heat to medium-low and cook until vegetables are soft. While meat and vegetables are cooking, mix wine (or sherry), soy sauce and brown sugar in a medium sauce pan. Mix well. Cook over medium heat for 5 minutes. Mix cornstarch with enough water to form a runny paste. Turn heat up to medium high and add cornstarch mixture to the wine (or sherry) mixture, stirring constantly until thick. Once vegetables are soft, pour thickened wine (or sherry) mixture over meat and vegetables. Mix well. Serve over white rice.

Reviews (1)

  • I made make a similar dish but use FRESH mushrooms, sliced onions, matchstick carrots slices, broccoli, water chestnuts, bamboo shoots and other chinese veggies. I have even added leftover green beans, corn, etc. I cut out the oil and use a spray (PAM like) product instead. I also no not use brown sugar but rather fresh garlic and ginger for flavor , to taste. I also add some sesame seeds or chopped peanuts for a crunch! Lastly, I serve over BROWN RICE as a more healthy option.

    Flag as inappropriate KathiLynn1  |  April 29, 2010

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