|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||18%|
|Total Sugars 9g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Stir-fries are known to cook quickly, but the prep can often be time-consuming. In this simple five-ingredient stir-fry recipe, however, the prep is made easy by using leftover cooked roast beef, frozen vegetables, and store-bought stir-fry sauce. You only need a hot pan, some oil, and cornstarch, and you'll have dinner on the table in less than 15 minutes.
This recipe suggests using leftover roast beef, but almost any type of cooked, mildly seasoned beef will work, including sliced steak and pot roast. And when it comes to the vegetables, you can use a combination of broccoli, carrots, and snap peas or a package labeled "stir-fry vegetables." There are many stir-fry sauces on the market, so just choose the one you like best.
The vegetables are first thawed in a skillet in oil and a tablespoon of water, which steams them while maintaining their crunch. Cornstarch is stirred into the stir-fry sauce to help thicken, and then the mixture is added to the skillet; the last step is to add the cooked beef and then cook for several minutes, stirring occasionally. This easy beef and vegetable stir-fry is perfect over a bed of rice or noodles.
Although this is a short-cut recipe, it's important to follow a few steps to achieve the perfect dish, including that the wok or pan is very hot and the meat is room temperature before adding to the stir-fry.
1 tablespoon olive oil
1 (16-ounce) package frozen mixed vegetables
1 tablespoon water
1 cup stir-fry sauce
2 teaspoons cornstarch
2 cups sliced cooked roast beef
Steps to Make It
Gather the ingredients.
Heat the olive oil in a heavy skillet over medium-high heat. Add the frozen vegetables and the water. Stir, cover the skillet, and cook for 2 to 3 minutes, shaking the pan once during cooking time, until the vegetables are thawed.
Mix the stir-fry sauce and the cornstarch in a small bowl. Add this mixture to the skillet and stir to combine.
Add the beef and stir again. Cover the skillet and cook over low heat for 5 to 8 minutes, stirring occasionally, until the vegetables are crisp-tender and the beef is hot.
Serve with cooked rice or noodles.
Make sure whatever leftover beef you use does not have a strong flavor that will compete with the stir-fry sauce. A simple grilled steak or beef roast will work well with the sauce, but meat that was marinated or seasoned with stronger flavors that do not pair well with Asian ingredients will ruin the dish.
- You can sub in or add cooked chicken, shrimp, or tofu for the beef, as long as the proteins are not strongly seasoned.
- Eliminate the beef altogether to make this dish vegetarian.