Beef with mixed vegetables is a Chinese take out favorite. Variations of this stir fry dish use a mix of vegetables such as broccoli, carrots, peppers, and onions. This recipe combines bok choy, red bell pepper, carrots, and green onion to create a healthy and tasty dish. Try this beef with mixed vegetable recipe and let me know what you think in the Chinese food forum. Enjoy!

To watch a video for these instructions click here

3/4 lb lean beef (tenderloin)
2 stalks of bok choy
2 green onions
1 carrot
1 red bell pepper
1tbsp peanut oil

Sauce:
½ cup beef broth
½ tbsp soy sauce
½ tsp sugar
¼ tsp crushed red pepper
½ tbsp cornstarch

Marinade:
¼ tsp garlic salt
½ tbsp soy sauce
½ tbsp cornstarch
1 tsp peanut oil

1. Remove as much fat from the beef as possible. Then cut it into thin strips making sure to cut across the grain.


2. Place these strip into a large bowl and add all of the ingredients for the marinade. Us you hand to mix everything in thoroughly. Let the meat marinate at room temperature for 20 minutes.


3. While the meat marinates, prepare the other ingredients. Rinse the stalks of bok choy under cold running water and dry them thoroughly with paper towels. Cut off the very bottoms of the stalks and discard. Cut off the leaves and reserve them for another recipe. Then cut the remaining stalks into pieces about ¼ inch thick and set them aside.


4. Rinse the green onions under cold running water and dry them thoroughly with paper towels. Then cut off their bases and about an inch from the top of their greens and discard. Dice the remaining stalks into small pieces and set them aside.


5. Peel the carrot. Cut off the small end and discard. Then cut off the large end on a diagonal and discard. Continue to slice the carrot on a diagonal into thin slices and then set them aside.


6. Cut the red pepper in half and remove the stem, seeds and inner white meat. Rinse both halves under cold running water and dry them thoroughly with paper towles. Then cut the halves into half inch squares and set them aside.


7. In a large cup mix together all of the ingredients for the sauce except for the cornstarch.


8. In a small cup mix the cornstarch with just a little water until it dissolves. This mixture will be used to thicken the sauce.


9. Once the beef marinates, bring a large pot of water to a boil. When the water boils, add them meat and let it cook for just 30 seconds. Then remove it with a slotted spoon, draining it thoroughly and set it aside.


10. Once the meat is cooked, heat a wok on high. Then add the peanut oil and let it get hot.


11. When the oil is hot, add the green onion, red bell pepper, bok choy and carrot. Stir fry these vegetables for 5 minutes, or until they are crisp-tender.


12. Then add the beef and the sauce and let the sauce come to a boil.


13. As the sauce starts to come to a boil add the cornstarch mixture and stir until the sauce becomes thick.


14. Then remove it from the heat and serve. This goes well served over steamed white rice. Makes 2 servings.