Dive into the flavors of Japan with this vibrant and savory beef stir-fry. This dish combines tender slices of beef with a medley of fresh vegetables, all glazed in a rich, umami sauce that brings out the best in every ingredient. Perfect for weeknights or a special family meal, this Japanese-style stir-fry is simple yet bursting with flavors. Paired with hot steamed rice, it’s a wholesome, delicious meal that comes together in under 30 minutes. Enjoy the savory essence of shiitake mushrooms, the crunch of bok choy, and a sweet-soy sauce blend for an authentic, comforting dish that’s sure to become a household favorite.
Ingredients:
- 2 pounds boneless beef sirloin or top round steaks (¾-inch thick), thinly sliced
- 3 tablespoons cornstarch
- 1 (10.5-ounce) can condensed beef broth
- ½ cup of low-sodium soy sauce, perfect for enhancing flavor without excessive saltiness.
- 2 tablespoons sugar
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 4 cups shiitake mushrooms, sliced
- 1 head of bok choy, a crisp Chinese cabbage, finely sliced for a delicate crunch.
- 2 medium red bell peppers, sliced into 2-inch strips
- 3 stalks celery, thinly sliced
- 2 medium green onions, chopped into 2-inch segments for a burst of flavor and color.
- Hot cooked long-grain white rice (for serving)
Instructions:
- Prepare the Beef and Sauce: In a bowl, toss the sliced beef with 1 tablespoon of cornstarch to coat. In another small bowl, mix the remaining 2 tablespoons of cornstarch, beef broth, soy sauce, and sugar, stirring until smooth. Set aside.
- Sauté the Beef: In a spacious skillet or wok, warm 1 tablespoon of vegetable oil over medium-high heat until shimmering.Add half of the beef and stir-fry for 2-3 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef, adding more oil if necessary.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil and heat over medium. Add shiitake mushrooms, bok choy, red peppers, celery, and green onions. Cook the mixture for approximately 5 minutes, stirring frequently, until the vegetables are tender yet retain a delightful crunch.
- Combine and Thicken: Return the beef to the skillet with the vegetables. Pour the sauce over the mixture and stir to coat. Let it cook for another 2-3 minutes, allowing the sauce to thicken and evenly coat all ingredients.
- Serve: Spoon the beef and vegetable stir-fry over a bed of hot, steamed rice. Top with additional green onions for an extra pop of flavor, if you like.
Conclusion:
This Japanese-style beef and vegetable stir-fry is a beautiful blend of flavors and textures, from the tender beef to the crisp, vibrant vegetables. The soy-broth sauce brings a satisfying depth that ties everything together, making this dish not only delicious but also nutritious. Serve it with rice, and you have a well-rounded, hearty meal that’s sure to delight everyone at the table.
Japanese-Style Sautéed Beef and Vegetable Stir-Fry
A savory Japanese-style beef stir-fry with tendervegetables in a soy-broth sauce, perfect for a quick, wholesome meal.
- 2 pounds boneless beef sirloin or top round steaks (¾-inch thick, thinly sliced)
- 3 tablespoons cornstarch
- 1 10.5-ounce can condensed beef broth
- ½ cup of low-sodium soy sauce (perfect for enhancing flavor without excessive saltiness.)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 4 cups shiitake mushrooms (sliced)
- 1 head of bok choy (a crisp Chinese cabbage, finely sliced for a delicate crunch.)
- 2 medium red bell peppers (sliced into 2-inch strips)
- 3 stalks celery (thinly sliced)
- 2 medium green onions (chopped into 2-inch segments for a burst of flavor and color.)
- Hot cooked long-grain white rice (for serving)
- Prepare the Beef and Sauce: In a bowl, toss the sliced beef with 1 tablespoon of cornstarch to coat. In another small bowl, mix the remaining 2 tablespoons of cornstarch, beef broth, soy sauce, and sugar, stirring until smooth. Set aside.
- Sauté the Beef: In a spacious skillet or wok, warm 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add half of the beef and stir-fry for 2-3 minutes, or until browned and cooked through. Transfer to a plate and repeat with the remaining beef, adding more oil if necessary.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil and heat over medium. Add shiitake mushrooms, bok choy, red peppers, celery, and green onions. Cook the mixture for approximately 5 minutes, stirring frequently, until the vegetables are tender yet retain a delightful crunch.
- Combine and Thicken: Return the beef to the skillet with the vegetables. Pour the sauce over the mixture and stir to coat. Let it cook for another 2-3 minutes, allowing the sauce to thicken and evenly coat all ingredients.
- Serve: Spoon the beef and vegetable stir-fry over a bed of hot, steamed rice. Top with additional green onions for an extra pop of flavor, if you like.