BBQ Beef Stir-Fry Recipe

Name: BBQ Beef Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-pound) beef chuck steak, sliced into thin strips; 2 tablespoons canola oil; 2 carrots, sliced about 1/4-inch thick; 2 stalks celery, sliced about 1/4-inch thick; 1/2 medium yellow onion, sliced; 8 ounces white button mushrooms, sliced; 1 tablespoon freshly minced ginger root; 1 tablespoon freshly minced garlic; 1 head broccoli, cut into florets; 1 (16-ounce) package lo mein noodles, cooked according to package directions; 1/4 soy sauce; 2 tablespoons tomato paste; 1 teaspoon chopped ginger; 1 teaspoon chopped garlic; 1 teaspoon hot sauce; 1/4 cup light brown sugar; 2 tablespoons cider vinegar; 1/8 teaspoon pepper

Servings: persons

1 (1 1/2-pound) beef chuck steak, sliced into thin strips
2 tablespoons canola oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 tablespoon freshly minced ginger root
1 tablespoon freshly minced garlic
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions
1/4 soy sauce
2 tablespoons tomato paste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon hot sauce
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/8 teaspoon pepper

1
Stir-Fry: In a wok or large skillet over high heat add the canola oil.
2
Add the beef and cook until browned, about 3 minutes.
3
Set aside on a plate.
4
To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes.
5
Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad.
6
Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef.
7
Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad.
8
Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.
9
Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended.
10
Add half to the stir-fry and save the remaining half for the next time you make a stir-fry.
11
The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.
12
Use the leftovers from this recipe to make Cold Noodle Salad.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (1 1/2-pound) beef chuck steak, sliced into thin strips, 2 tablespoons canola oil, 2 carrots, sliced about 1/4-inch thick, 2 stalks celery, sliced about 1/4-inch thick, and more.

Yes, BBQ Beef Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

BBQ Beef Stir-Fry

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