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  • Healthy Serving: Recipe Directory

  • Stir-Fried Beef with Vegetables

  • An authentic Chinese recipe. Stir-fried in a wok, this food  is low in calories and high in vitamins and minerals.

    Makes 6 servings.


    • 2 tablespoons peanut oil
    • 1 teaspoon salt
    • 1-2 cloves garlic, crushed
    • 1 tablespoon fresh minced ginger root
    • 1 ½ pounds sirloin tips, flank steak, chicken breast, or veal, sliced very thin
    • 2-3 stalks celery, sliced diagonally into ¼ inch pieces
    • 3-4 onions, thinly sliced, then cut in half
    • ¼-1/2 pound mushrooms, sliced
    • 1 tablespoon medium dry sherry
    • 5 tablespoons chicken stock or bouillon
    • 1 tablespoon cornstarch in 2-3 tablespoons cold water


    • Bok choy
    • Thinly sliced water chestnuts
    • Sliced bamboo shoots
    • Fresh bean sprouts
    • Fresh Chinese pea pods
    • Any other vegetables you'd like

    Heat dry wok over high heat until a drop of water bubbles over surface. Add oil, drizzling down side of wok. When oil is hot, add salt, garlic and ginger. Remove garlic and ginger before they burn.

    Add meat or chicken, stir-frying just enough to remove pinkness. Remove and set aside. Stir-fry vegetables, adding a little more oil if necessary. Start with celery and pepper, then add mushrooms and whichever other vegetables you've selected. When vegetables are seared and lightly coated with oil, cover for 2-3 minutes, until they are tender but still crisp.

    Return meat to wok. Add sherry and stock, stir-frying. Add cornstarch and water mixture, stir-fry 30 seconds, or until slightly thickened and glossy.

    Simply More DeliciousThis is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.

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