Stir Fried Beef with White Rice, Broccoli & Snow Peas
Quick and easy Chinese stir-fry at home! This recipe can easily be doubled, if needed.
White rice (enough for 2 people)
1 whole egg
3 tablespoons cornstarch, divided
½ cup cooking oil, divided
10-ounces beef tenderloin, cut into ½” strips
2 cups broccoli crowns, cut into small pieces
12-16 snow peas
¾ cup white onion, chopped
2 tablespoons white wine
1 tablespoon gluten-free soy sauce (Check label for allergens)
1½ tablespoon white granulated sugar
In a large bowl whisk together the egg, ½ teaspoon of the cornstarch, 1 tablespoon of the oil. Add in the beef, and toss to coat. Let sit for 15-20 minutes to marinade.
While the beef is marinating, cook the rice according to package directions and cover to keep warm. In a separate pot, blanch the broccoli and the snow peas in boiling water. Drain the vegetables well and set aside. Cover to keep vegetables warm.
In a large skillet or wok, add the remaining oil and sauté the chopped onion for about 1-2 minutes. Add the marinated beef and continue to cook until the beef is cooked to medium doneness.
In a small bowl combine the white wine, soy sauce, sugar and the remaining cornstarch with a bit of water (adding more as needed) and whisk to make into a sauce like consistency. Add this mixture (but no more than a ½ cup) to the beef. Cook for another 3 minutes, and then remove from the heat.
Serve with the beef with the fresh steamed vegetables and white rice.
Serves 2.
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