Emerald Stir-Fry with Beef

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  • Level: Intermediate
  • Total: 42 min
  • Prep: 30 min
  • Cook: 12 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup mirin or semisweet white wine, like Riesling

1/4 cup orange juice

1/4 cup low-sodium soy sauce

2 tablespoons rice vinegar

1/4 teaspoon red pepper flakes

1/4 cup water

2 tablespoons canola oil

8 ounces beef round tip steak, sliced 1/4-inch thick

3 cloves garlic, minced

2 cups fresh snow peas (6 ounces)

1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets

1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces

2 cups (8 ounces) frozen shelled edamame

1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water

1 teaspoon sesame oil


  1. Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
  2. In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.
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