Certified Angus Beef brand has been sharing delicious recipes on Facebook Live several times a month. I’ve been enjoying watching and cooking along with these recipes. So far I’ve made two of the recipes and both were really good so when they shared a Beef and Garden vegetable Stir Fry I was ready to try it!
I make stir several times a month because it’s easy. Sometimes I use chicken, sometimes I use tofu, and sometimes I use beef. It depends on what I’m making during the rest of the week as well as what vegetables we have in the refrigerator. My sauce is usually a combination of soy sauce, sesame oil, possibly rice wine vinegar, sometime Sriracha, and sometimes chili paste. It all depends on what I’m making.
The thing that was really different about this stir fry is that it used plum sauce as part of the stir fry sauce. I’m not sure I’ve ever eaten or even seen plum sauce before so this was something new for me. It sounded pretty sweet so I was relieved when I tasted it was more savory than sweet.
Another thing I liked about the Beef and Garden Vegetable Stir Fry is that it was made with noodles instead of rice. While I really like rice, I love noodles but I rarely pair them with my stir fry. The other great thing about stir fry is that you can use any vegetables you have. So while this recipe used carrots, yellow peppers, and green beans, I used carrots, snow peas, and green peppers.
This sauce is full of flavor. It’s a little bit sweet, a whole lot savory, and just a bit salty. Tossed with noodles, vegetables, and Certified Angus Beef brand sirloin steak, this stir fry was an easy to make dinner perfect for a weeknight after work. Don’t believe me? Give it a try yourself! You won’t be disappointed.
- 1 lb. Certified Angus Beef brand bottom round or sirloin
- ¼ c. plum sauce
- ¼ c. soy sauce
- 2 T. rice vinegar
- 2 t. sesame oil
- 4 garlic cloves, minces
- 1 T. ginger, chopped
- 2 t. cornstarch
- 2 T. vegetable oil
- 2 carrots, peeled and cut into ¼ in by 2 in strips
- 1 medium bell pepper, cut into ¼ in by 2 in strips
- 1 c. snow peas
- 4 green onions, thinly sliced
- 2 c. soba noodles, cooked
- Cut the steak across the grain into ¼ inch by 2 inch slices.
- Prepare the sauce by combining the plum sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Pour ¼ cup of the sauce in a measuring cup with the cornstarch and mix well.
- Pour the remaining sauce over the meat and marinate in the refrigerator for at least 30 minutes.
- Prepare the noodles according to the package directions.
- Remove the beef from the marinade and discard the marinade.
- Heat the vegetable oil in a large skillet over medium high heat. Add the beef and cook for 2-3 minutes. Remove the beef from the pan.
- Add the carrot, pepper, peas, and green onions to the pan and stir fry for 4-5 minutes.
- Stir in the reserved sauce, tossing to coat the vegetables.
- Return the beef to the pan and add the noodles. Toss to combine and cook for 1 minute to heat through.