'No one would guess this elegant entree is a snap to prepare at the last minute,' remarks Janis Plourde from Smooth Rock Falls, Ontario. 'To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger.'

Allrecipes Member

Recipe Summary test

10 mins
15 mins
25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.

  • Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

Nutrition Facts

468 calories; protein 26.4g; carbohydrates 34.8g; fat 24.4g; cholesterol 76mg; sodium 1403.6mg. Full Nutrition

Reviews (113)

Rating: 4 stars
I made this twice so far. The first time I thought there was something missing so the next time I added 1/3 c. brown sugar to the bouillon/soy sauce/cornstarch mixture and it was so good. It made it much much better. Read More
Rating: 5 stars
Soooo good! This was super quick and easy to make. I took one of the suggestions and added about 1/3 c. of brown sugar to the soy mixture before cooking; I also used frozen (thawed) stir-fry veggies with the fresh carrots and red bell pepper--this gave me enough to feed six people! I only used 3/4 lb. of sirloin which was plenty, even with the extra veggies. I'm eating the left-overs right now! I will definitely make this again and again :) Read More
Rating: 5 stars
I have been making asian food for a while and this is the first recipe I found that we love. I adjusted the veggies to what was on hand and added a little red pepper flakes with 1/4 cup of brown sugar. Very Good! Read More
Rating: 5 stars
Wow, we just made this & it was, as my husband put it "AWESOME", coming from my husband this is very high praise since he always says to new recipes it's "alright" or "okay". We left out the ginger, personal preference. Used frozen veggies, but will definitely use fresh next time, nothing beats fresh produce. Frozen certainly would do in a pinch. Make this as is & it is amazing. A definite keeper!! Read More
Rating: 5 stars
I found this and asked my wife to make it for me. It was so good. She put in a few extras and instead of corn starch she used flour. We like it a bit more saucy. She also added a bit of brn sugar. It was better than most take out. Read More
Rating: 5 stars
do everything as directed except i doubled the sauce and did not double the soy sauce and it came out delicious! i love this meal and so does my husband Read More
Rating: 4 stars
I loosely followed the recipe but I added my own spin as I thought this could use a little “oomph.” I used chicken broth rather than beef bouillon and water, and added just a smidge of mirin (2 T.) and brown sugar (I T.). I don’t like ginger, so I eliminated it altogether. For the vegetables, I simply used cremini mushrooms and the whites of scallions. Always mindful of “bad” carbs, I served this over Shirataki (no carb, no calorie) rice and braised baby bok choy. I can’t believe how much I ate. Read More
Rating: 5 stars
Five stars just isn't enough! This was incredible!! Yes, the meat and vegetables are an integral part of any Asian recipe, but if the sauce is bad, it ruins the whole dish. Yes, I did some minor tweaking for personal preferance, but the sauce was delicious. Made with boullion, no less!In all my years of cooking I've never made an Asian dish that I (or my family) really liked - until tonight. Even my 9-yr-old Mr Finicky ate it. That's reason enough to make this a keeper! I can't wait to try this with chicken. Read More
Rating: 4 stars
My husband like the recipe. He felt it needed more soy sauce. I added water chestnuts, which we love. I also did not use any cornstarch due to another rating I read, because we wanted our saucier also. I added a couple tablespoons of flour instead and it was just perfect consistency. Read More