Chinese Beef and Vegetables
An Asian stir-fry recipe of beef with Chinese vegetables and noodles. This seasoned Chinese beef and vegetables recipe is fast, delicious and healthy.
This Chinese beef and vegetables stir fry is one of my hubby’s favorite dishes. It’s flavorful, healthy and quick to prepare so it’s perfect for any weeknight meal.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
This plate of Chinese beef with vegetables consists of lean sirloin, Napa cabbage, onions and celery in a homemade stir fry sauce. But you could add a host of other Chinese vegetables such as snow peas, carrots or bok choy.
Chinese beef and vegetables recipe:
Stir-Fry Sauce ingredients:
- 2 Tablespoons soy sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon sriracha
- ½ Tablespoon brown sugar
Stir-Fry Ingredients:
- 8 ounces linguine
- Olive oil
- 1 pound beef sirloin
- ⅛ teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 Tablespoon ginger, freshly grated
- 4 ribs celery, sliced
- 1 head Napa cabbage, shredded
- 8 ounce can sliced water chestnuts, drained
- Toasted sesame seeds, optional
Equipment Needed:
- wok
- wok utensils
- small bowl
- pasta cooking pot
How to make Beef and Chinese vegetables:
Stir-fry sauce Instructions
-
In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Stir-fry instructions
-
Prepare linguine according to its package directions: drain and set aside.
-
While the linguine is cooking, slice steak lengthwise into 2-inch strips. Cut crosswise into 1/8 inch thick slices.
-
Lightly coat a large skillet or wok with olive oil and heat to medium heat.
-
Add the steak strips to the wok, stir-fry just until they are no longer pink, approximately 2 minutes. Add red pepper flakes, ginger and garlic and stir-fry for 1 minute. Remove the steak and seasonings to a plate, set aside and keep warm
-
Lightly re-coat the wok with more olive oil Stir-fry onion and celery until tender, approximately 5 minutes.
-
Add cabbage and cook until the Chinese vegetables are crisp-tender, approximately 2 more minutes, add sliced water chestnuts and return steak with seasonings to wok
-
Add the prepared stir-fry sauce and the cooked linguine to the wok, stir-fry for 2-3 minutes until everything is hot and combined.
Optional: Serve these Chinese beef and vegetables topped with a sprinkle of sesame seeds and more sriracha sauce.
Other Asian Recipes:
Click HERE to save this Chinese Beef and Vegetables Recipe to Pinterest
An Asian stir-fry recipe of beef with Chinese vegetables and noodles. This seasoned Chinese beef and vegetables recipe is fast, delicious and healthy.
Ingredients
Stir Fry Sauce Ingredients:
- 2 Tablespoon soy sauce
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon sriracha
- ½ Tablespoon brown sugar
Stir-Fry Ingredients
- 8 ounces uncooked linguine
- Olive oil
- 1 pound beef sirloin
- ⅛ teaspoon crushed red pepper flakes
- 3 cloves garlic minced
- 1 onion sliced
- 1 tablespoon ginger freshly grated
- 4 ribs celery sliced
- 1 head Napa cabbage shredded
- 1 8 ounce can sliced water chestnuts drained
- Toasted Sesame seeds optional
Instructions
Stir-fry sauce Instructions
- In a small bowl stir together the soy sauce, toasted sesame oil, sriracha, and brown sugar. Set the sauce aside.
Stir-fry instructions
- Prepare linguine according to its package directions: drain and set aside.
- While the linguine is cooking, slice steak lengthwise into 2-inch strips. Cut crosswise into 1/8 inch thick slices.
- Lightly coat a large skillet or wok with olive oil and heat to medium heat.
- Add the steak strips to the wok, stir-fry just until they are no longer pink, approximately 2 minutes. Add red pepper flakes, ginger and garlic and stir-fry for 1 minute. Remove the steak and seasonings to a plate, set aside and keep warm
- Lightly re-coat the wok with more olive oil Stir-fry onion and celery until tender, approximately 5 minutes.
- Add cabbage and cook until crisp-tender, approximately 2 more minutes, add sliced water chestnuts and return steak with seasonings to wok
- Add the prepared stir-fry sauce and the cooked linguine to the wok, stir-fry for 2-3 minutes until everything is hot and combined.
- Optional: Top with a sprinkle of sesame seeds
Nutrition
Calories: 450kcalCarbohydrates: 57gProtein: 36gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 713mgPotassium: 1232mgFiber: 6gSugar: 8gVitamin A: 920IUVitamin C: 67mgCalcium: 238mgIron: 4mg
Tried this recipe?Let us know how it was!
Looks yum!
Noor @ Noor's Place
yum! This is something I will deffinatly have to try and the ice cream looks amazing as well!
Yum! And easy too!
Thank you for sharing with See Ya in the Gumbo this week. Good timing–this quick dish is great fir back to school!
This looks delicious! And cinnamon pecan ice-cream?! That sounds super tasty! Yum.
I love a good stir fry, but I always make them with chicken! Time to step out of the comfort zone…
Yum…We love stir-fry around here! Looks delicious 🙂
We love stir-fry and this will be on the menu soon; it looks delicious! Thanks for sharing at Mix it up Monday 🙂
I love easy meals 🙂 Pinned this, my friend!
Looks amazing. PINNED!
WOW– this looks really good. I think my husband and oldest son would absolutely love this…..I might just have to break down and make it for them!
Thank you so much for sharing on A Humble Bumble's Healthy Tuesday's Blog Hop!
Kerry from Country Living On A Hill
I love your recipes, Evelyn! Have a great week. Linda
Oh my this sounds good! Pinned it.. Thanks so much for the fabulous recipe!
This looks interesting to try! I love the presentation on your blog because the dish is really looks delicious. I can't wait to try this now. Please keep on sharing!
Easy Stir Fry