Stir-Fried Beef

Name: Stir-Fried Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 lb. sirloin beef; 1/4 c. oil (olive); 1 small onion; 1 1/2 c. bias cut celery; 3/4 c. sliced carrots; 1 Tbsp. cornstarch; 1 (8 oz.) tomato sauce; 1 tsp. sugar; 1/4 tsp. ginger; 1 pepper, cut in strips; 4 oz. mushrooms, drained; 1/4 c. soy sauce; hot cooked rice

Eats Now Editorial Team · Meat & Poultry

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Stir-Fried Beef – a delicious recipe with sirloin beef, oil, onion, celery, carrots, cornstarch. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 lb. sirloin beef
1/4 c. oil (olive)
1 small onion
1 1/2 c. bias cut celery
3/4 c. sliced carrots
1 Tbsp. cornstarch
1 (8 oz.) tomato sauce
1 tsp. sugar
1/4 tsp. ginger
1 pepper, cut in strips
4 oz. mushrooms, drained
1/4 c. soy sauce
hot cooked rice

1
Fry beef in oil with onion; add vegetables and saute.
2
Stir in cornstarch, tomato sauce, sugar, ginger, mushrooms and soy sauce. Cook until thick.
3
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 13 ingredients. The key ingredients include: 1 1/2 lb. sirloin beef, 1/4 c. oil (olive), 1 small onion, 1 1/2 c. bias cut celery, and more.

Yes, Stir-Fried Beef 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.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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