Beef and Root Vegetables Stir-Fry

  • Difficulty: Ultra Basic
  • 25 minutes
  • 2 servings

We know there are countless fans of stir-fries out there, and who can blame them? You have rich tastes ad fresh ingredients, all of which come in a short amount of time. Speaking of fresh ingredients, we have added some root vegetables in this recipe, and we think they are welcomed additions!

Ingredients Needed for Beef and Root Vegetables Stir-Fry

2 tablespoons of vegetable oil
14 ounces of beef tenderloin, thinly sliced
1 teaspoon white wine vinegar
3 ounces of celery root, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, thinly sliced
½ cucumber, thinly sliced
1 spring onion, chopped
2 baby corns
0.25 ounce ginger, thinly sliced
1 teaspoon soy sauce
1 teaspoon fish sauce
2 ounces of arugula
2 ounces of baby spinach

How to Cook Beef and Root Vegetables Stir-Fry

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the beef, and pour the white wine vinegar. Cook the beef until well-browned, for 6-7 minutes.
  3. Separately, heat the remaining oil in a skillet over medium heat. Add the celery root, and cook it until it starts to caramelize. Add the carrot, and cook the root vegetables for 3 more minutes.
  4. Take out the veggies and in the remaining fat, add the red bell pepper, cucumber, and spring onion. After 1 minute of cooking, add the baby corn, ginger, and season with pepper.
  5. While on heat, add the cooked celery, carrots, and beef. Give it a good stir, and add arugula and baby spinach. Stir, leave it on heat for half a minute, then turn off the heat.

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