Chinese Stir Fried Steak with Mixed Vegetables
A savory stir-fry featuring tender strips of chuck meat combined with crisp carrots, green peppers, celery, peas, and scallions in a savory soy-based sauce. The meat is marinated with garlic powder, paprika, and spices, then quickly cooked over high heat to maintain its tenderness. The vegetables are stir-fried separately to preserve their crunch, then combined with the beef in a cornstarch-thickened sauce. Perfect for a quick weeknight dinner served over steamed rice, this dish offers a satisfying balance of protein and vegetables with classic Chinese-American flavors.
Ingredients
- 1 pound boneless chuck meatflank steak1:1none
more tender texture
- 4 tablespoons oil
- 2 carrots, sliced thinly
- 1 green pepper, cut into 1 inch strips
- 2 stalks celery, sliced diagonally
- 8 ounces green peassnap peas1:1none
adds crunch
- 4 scallions, sliced
- ¾ cup soup stock or waterchicken broth1:1none
similar flavor profile
- 2 teaspoons cornstarch
- ½ teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons soy sauce
Instructions
- 1
Partially freeze the meat and slice across the grain into one-eighth inch by one-inch strips
- 2
Combine garlic powder, paprika, salt, pepper, and soy sauce for marinade, add meat strips and marinate for 20 minutes
- 3
Preheat a large frying pan and add 2 tablespoons oil
- 4
Stir fry carrots, green pepper, celery, peas, and scallions over high heat for 5 minutes, then remove vegetables
- 5
Add remaining 2 tablespoons oil and marinated meat to pan, stir fry for 3 minutes until browned
- 6
Dissolve cornstarch in stock and pour over meat, cook over low heat for 3 minutes until thickened
- 7
Add stir fried vegetables and sugar, cook for 5 minutes
- 8
Serve over rice
Tips
Partially freezing the meat makes it much easier to slice into thin, even strips across the grain for tender results
Keep vegetables moving constantly during stir-frying to prevent burning while maintaining their crisp texture
Have all ingredients prepped and ready before starting as stir-frying moves quickly once you begin cooking
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Meat can be sliced and marinated up to 4 hours ahead, vegetables can be prepped 1 day ahead
Serve immediately over steamed white or brown rice while hot
Common Mistakes
Don't overcook the vegetables to avoid mushy texture
Slice meat against the grain to ensure tenderness
Substitutions
adds crunch
FAQ
Can I use a different cut of beef?
Yes, flank steak, sirloin, or beef tenderloin work well. Choose cuts that slice easily and cook quickly for best results in stir-frying.
What if I don't have cornstarch?
You can substitute with equal amounts of arrowroot powder or potato starch, or use half the amount of all-purpose flour mixed with cold water.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until heated through.