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MEAT AND VEGETABLE STIR FRYGreat for Beef Pot Roast Leftovers! You can actually substitute almost any meat and any vegetables!

Ingredients

  • 2 Cups Sliced Roast Beef (left over roast beef, cut in strips approximately 1″x2″)
  • 1 Cup Sliced Carrots (coined)
  • 1 Cup Diced Bell Pepper (any colour)
  • 1 Cup Sliced Mushrooms
  • 1 Cup Green Beans (cut into 1″ pieces)
  • 4 Tbsp. Minced Garlic
  • 1 Tsp. Chinese Five Spice
  • 2 Tbsp. Corn Starch
  • 2 Cups Chicken Stock
  • 1/2 Cup Soy Sauce
  • 2 Tbsp. Sesame Oil

Instructions

  1. First put a small bowl or cup with the Corn Starch mixed with about 1/2 Cup Chicken Stock in the refrigerator.
  2. Second, cut the beef in Chinese-style stir fry strips about 1″ x 2″.
  3. Add 2 Tbsp. Minced Garlic, 1/2 Tsp Chinese Five Spice, 1 Tbsp. Sesame Oil, 1/4 Cup Soy Sauce to the bowl of beef slices and make sure the beef is all coated with this marinade.
  4. Next, slice the Mushrooms, Carrots, and Green Beans use separate small bowls for each vegetable, as you will be adding them at different times
  5. Start your steaming pot and one by one, steam the Green Beans, then Carrots, then Bell Peppers to tender-crisp, each time returning them to their separate bowls with a cover to keep them warm.
  6. In a large pot, put a Tbsp. Grapeseed Oil and saute the sliced Mushrooms.
  7. When Mushrooms are browning, Add the rest of the Minced Garlic & Chinese Five Spice and stir it all in.
  8. Add Green Beans, Carrots, Bell Peppers, Beef, remaining 1/4 Cup Soy Sauce, and remaining 1 1/2 Cup Chicken Stock to the pot and stir all together.
  9. When the Stock is very hot and starting to boil, add the cold stock with the Corn Starch in it and stir everything together.
  10. Turn off the heat, cover pot, and allow the stir-fry to rest for a minute or two before serving.
  11. Serve on top of rice or noodles, adding more Soy Sauce to taste.