Express Beef Stir-Fry with Vegetables
Express Beef Stir-Fry with Vegetables is a easy Asian recipe that serves 2. 285 calories per serving. Recipe by THE YELLOW RICE on YouTube.
Prep: 5 min | Cook: 4 min | Total: 19 min
Cost: $6.85 total, $3.43 per serving
Ingredients
- 200 g Beef (leftover or filet) (cut into thin strips)
- 1 medium piece Carrot (cut into half‑moon slices)
- 1 small Onion (thinly sliced)
- 2 stalks Scallion (green onion) (white and green parts separated, sliced)
- 2 cloves Garlic clove (finely chopped)
- 2 c. à soupe Soy sauce (light soy type)
- 1 c. à soupe Sesame oil (for the sauce)
- 1 c. à café Sugar (white or cane)
- 1/4 c. à café Red pepper flakes (optional, to taste)
- 1 c. à soupe Vegetable oil (for cooking) (e.g. sunflower oil)
Instructions
Blanch the carrots
Bring a small saucepan of water to a boil, plunge the carrot slices for 30 seconds, then drain and rinse under cold water to stop cooking.
Time: PT1M
Temperature: eau bouillante
Cut the ingredients
Thinly slice the onion, chop the garlic, slice the scallion into rounds and cut the beef into thin strips.
Time: PT2M
Prepare the sauce
In a small bowl, mix soy sauce, sesame oil, sugar and red pepper flakes until the sugar dissolves.
Time: PT1M
Sauté garlic and onion
Heat the sauté pan over medium heat, add 1 tablespoon vegetable oil, then the garlic and onion. Stir‑fry for 30 seconds until fragrant.
Time: PT30S
Temperature: moyen
Add the carrots
Stir in the blanched carrots, cook 30 seconds to warm them.
Time: PT30S
Temperature: moyen
Cook the beef
Add the beef strips, stir‑fry 30 seconds until just cooked but still tender.
Time: PT30S
Temperature: moyen
Add the sauce
Pour in the prepared sauce, toss quickly and cook 15 seconds to coat everything.
Time: PT15S
Temperature: moyen
Plate and serve
Transfer the stir‑fry to a plate, sprinkle the remaining scallion and, if desired, a drizzle of sesame oil or chili sauce.
Time: PT30S
Nutrition Facts
- Calories
- 285
- Protein
- 22 g
- Carbohydrates
- 7 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: non‑vegetarian, contains gluten (regular soy sauce), can be made gluten‑free with tamari, low-carb, keto-friendly, low-calorie
Allergens: soy, sesame
Ingredient Substitutions
- Instead of Beef (leftover or filet): chicken, pork, tofu
- Instead of Carrot: zucchini, bell pepper
- Instead of Onion: shallot, leek
- Instead of Scallion (green onion): red onion, chives
- Instead of Garlic clove: garlic powder
- Instead of Soy sauce: tamari (gluten‑free)
- Instead of Sesame oil: peanut oil, sunflower oil
- Instead of Sugar: honey, maple syrup
- Instead of Red pepper flakes: fresh chopped chili, sriracha sauce
- Instead of Vegetable oil (for cooking): peanut oil, canola oil
Equipment Needed
- Cutting board
- Chef's knife
- Pot for blanching
- Strainer or slotted spoon
- Mixing bowl
- Measuring spoons
- Sauté pan or wok
- Wooden or silicone spatula
Critical Steps — Do Not Skip
- Blanch the carrots only for 30 seconds to keep the crunch.
- Do not burn the garlic during the first sauté.
- Cook the beef very quickly to prevent it from becoming tough.
Chef Tips from the Video
- Use pre‑marinated or lightly seasoned beef for more flavor.
- A drizzle of sesame oil at the end adds a pleasant toasted aroma.
- Serve with jasmine rice or soba noodles for a complete meal.
Troubleshooting
The beef is tough and rubbery.
Slice it even thinner and reduce cooking time to 15‑20 seconds.
The carrots are too soft.
Reduce blanching time to 15 seconds or add raw carrots directly to the pan.
The sauce is too salty.
Add a small teaspoon of water or extra sugar to balance.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Can be frozen for up to 1 month, but the beef texture may change.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑mix the sauce and keep it refrigerated until use.
- Cut the vegetables ahead of time and store them in an airtight container.
Last updated: August 21, 2026
