Asian Beef Vegetable Stir-Fry Recipe
Asian Beef Vegetable Stir-Fry Recipe photo by Taste of Home

Asian Beef Vegetable Stir-Fry Recipe

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My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 4 teaspoons cornstarch
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 1-1/2 pounds beef top sirloin steak, cut into thin strips
  • 1 tablespoon canola oil
  • 1 large onion, halved and thinly sliced
  • 3 celery ribs, chopped
  • 10 large fresh mushrooms, sliced
  • 4 green onions, sliced
  • 1 package (6 ounces) fresh baby spinach
  • Hot cooked rice, optional

Nutritional Facts

1 cup (calculated without rice) equals 233 calories, 8 g fat (3 g saturated fat), 63 mg cholesterol, 830 mg sodium, 13 g carbohydrate, 2 g fiber, 26 g protein.


  1. In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm.
  2. In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender.
  3. Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired. Yield: 6 servings.
Originally published as Spinach Beef Stir-Fry in Country Extra March 2009, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed May. 27, 2014

"Very tasty. I was out of celery and used celery seed instead. Still had the celery flavor somewhat. Tried this with fresh swiss chard and was just as good as with the spinach. Will try it with Bok Choi next time."

Reviewed Apr. 15, 2013

"It was tasty! A little too runny but just add it to more rice. YUMMY!"

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