Easy Beef Stir-Fry with Vegetables
Canned vegetables such as bamboo shoots need to be only quickly reheated because they are already cooked, which makes for a shorter stir-fry time.
INGREDIENTS | SERVES 3 to 4
- ¾ pound boneless sirloin
- Easy-Oyster-Flavored Marinade for Beef
- 3 tablespoons vegetable oil or peanut oil, divided
- 2 thin slices ginger
- ¼ teaspoon salt
- ½ cup canned sliced bamboo shoots, rinsed
- 1 tablespoon Chinese rice wine, dry sherry, or water
- 1 zucchini, cut on the diagonal into ½-inch slices
- Black pepper to taste
Cut the beef across the grain into thin strips approximately 2 inches long. Place the beef in a bowl and add the Easy Oyster-Flavored Marinade for Beef. Marinate the beef for 15 minutes.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil, swirling the wok or skillet so that it covers the sides. When the oil is hot, add the ginger and let brown for 2 to 3 minutes. Remove the pieces of ginger.
Add the beef, laying it flat in the pan. Let sear for about 30 seconds, then stir-fry the beef, moving it around quickly with a spatula, until the beef is no longer pink and is nearly cooked through. Remove and drain in a colander or on paper towels.
Clean out the pan and add 1 tablespoon oil. When the oil is hot, add ¼ teaspoon salt and the bamboo shoots. Stir-fry briefly, splashing the bamboo shoots with the Chinese rice wine, dry sherry, or water if desired; then add the zucchini. Continue stir-frying for about 2 minutes or until the zucchini turns a darker color and is tender but still firm. Add the beef back into the skillet. Stir-fry for another minute to mix all the ingredients together. Do a taste test and add black pepper if desired. Serve immediately.