Stir-Fried Beef And Vegetables – a delicious recipe with instant beef bouillon granules, boiling water, soy sauce, carrots, celery, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Partially freeze meat.
2
Slice meat very thinly across the grain into bite size strips.
3
Dissolve the instant beef bouillon granules in the boiling water.
4
Add soy sauce, set aside.
5
Preheat a wok or large skillet over high heat; add oil.
6
Stir-fry garlic in hot oil for 30 seconds.
7
Add onion, carrots, celery and mushrooms. Stir-fry 2 minutes.
8
Remove vegetables.
9
Add half the meat to hot wok or skillet; stir-fry 2 minutes.
10
Remove meat.
11
Stir-fry remaining meat 2 minutes.
12
Return all meat to wok.
13
Stir soy mixture; stir into meat.
14
Cook and stir until bubbly.
15
Stir in cooked vegetables and the spinach.
16
Cover and cook 1 minute.
17
Serve the beef-vegetable mixture immediately.
545
kcal
Calories
36
g
Fat
25
g
Carbs
37
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 lb. top round steak, 1/2 tsp. instant beef bouillon granules, 1/3 c. boiling water, 3 Tbsp. soy sauce, and more.
Yes, Stir-Fried Beef And Vegetables 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.
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