Beef Stir fry and Vegetables

Ingredients

• 1 packetMcCormick® ONE Mix (One Skillet Beef Stir Fry and Vegetables variety)
• 8 g (1 Tbsp)cornflour
• 60 ml (1/4 cup)water
• 60 ml (1/4 cup)reduced-salt soy sauce
• 5 ml (1 tsp)light brown sugar
• 7.5 ml (1/2 Tbsp)chilli flakes
• 454 g (1 lb)beef, cut into small strips
• 45 ml (3 Tbsp)cooking oil of choice
• 1.25 ml (1/4 tsp)salt
• 3 clovesgarlic, crushed
• 7.5 ml (1/2 Tbsp)grated ginger
• 1 mediumonion, chopped
• 1 mediumred pepper, chopped
• 1/2 mediumgreen pepper, chopped
• 3 mediumcarrots, cut into julienne strips
• 240 ml (1 cup)water
• 1 smallcourgette, sliced
• 1 medium head (about 2 cups)broccoli, blanched

Instructions

1. 1

   Mix the sauce

   Combine the base sauce contents and set the mixture aside.

2. 2

   Cook the beef

   Heat a frying pan, add the oil and begin stir-frying the beef strips.

3. 3

   Add aromatics

   Add the garlic, ginger and onion to the beef. Keep stirring until the onion looks translucent.

4. 4

   Stir-fry carrots

   Add the carrots and stir-fry for about 1 minute, just until they begin to soften.

5. 5

   Add the peppers

   Add the chopped red and green peppers, then stir-fry for another minute.

6. 6

   Add sauce

   Add the salt and courgette slices, followed by the 240 ml water and the prepared base sauce.

7. 7

   Finish the stir-fry

   Stir in the blanched broccoli and let the sauce simmer for about 1 minute. Turn off the heat.

What is beef stir-fry?

Beef stir-fry is a quick-cooking dish made by frying small pieces of beef and vegetables over high heat, then coating them in sauce. Stir-frying has roots in Chinese cooking, while this version uses a packaged American-style seasoning mix alongside familiar vegetables.

The combination of beef, crisp vegetables and a savoury sauce makes it a practical one-pan meal. Cutting the ingredients into small pieces helps them cook quickly and evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the carrots, peppers, onion and other vegetables contribute carbohydrates and fibre. The oil and beef contribute fat, and the soy sauce and seasoning mix are likely to provide much of the sodium. Serve with a moderate portion of rice or noodles, or add extra vegetables to balance the plate.

Build the sauce

Base mix: The packet provides the seasoning foundation for the sauce. Combine its contents with the listed sauce ingredients before you start cooking so it is ready to add to the pan.

Cornflour: Mixing it into the sauce helps it thicken as it simmers. Stir the mixture again just before adding it if the cornflour has settled.

Keep the beef tender

Small strips: Cutting the beef into evenly sized strips helps it cook at a similar rate. Stir-fry in a hot pan and avoid leaving the meat crowded and undisturbed.

Order matters: The onion, carrots and peppers go in after the beef. This lets the aromatics soften and gives the denser carrots a little extra time before the quicker-cooking vegetables.

Look for these doneness cues

Onions: Stir them with the beef until they look translucent, as directed. The carrots only need about 1 minute before the peppers go in.

Vegetables: Add the courgette and blanched broccoli near the end so they warm through without prolonged cooking. Simmer the finished sauce for about 1 minute, then take the pan off the heat.

Prepare before heating the pan

Cutting: Slice the beef, chop the onion and peppers, julienne the carrots and slice the courgette before you begin. Stir-frying moves quickly, so having the ingredients ready makes it easier to follow the sequence.

Broccoli: Blanch it before adding it to the pan, as the method specifies. That way it only needs to be stirred into the sauce at the end.

Serve it as a meal

Serve the stir-fry while hot, with rice or noodles if you want a more substantial plate. Their mild flavour pairs well with the savoury sauce and the ginger, garlic and chilli.

For a lighter accompaniment, serve it on its own or alongside extra vegetables. The pan already includes beef and a generous mix of vegetables.

Recipe notes & tips

• Cut the beef into strips of similar size so they cook more evenly.
• Measure out the sauce ingredients before you heat the pan.
• Have the vegetables ready in the order they are added to the pan.
• Stir the sauce mixture before adding it if the cornflour has settled.
• Keep the broccoli blanched and ready so it can go in at the end.

Variations

• Add mushrooms: Slice them and stir-fry them with the peppers.
• Use another pepper: Swap the green pepper for an additional red one.
• Adjust the heat: Use fewer chilli flakes for a milder sauce.
• Change the beef: Use thinly sliced steak suitable for quick cooking.
• Serve with noodles: Add cooked noodles alongside the stir-fry at the table.

Common mistakes to avoid

• Crowding the pan: The beef may cook unevenly; use a pan large enough for the strips to stir freely.
• Cutting uneven strips: Different-sized pieces cook at different speeds; aim for similar-sized pieces.
• Adding carrots too late: They need their stated minute in the pan; add them before the peppers.
• Overcooking the vegetables: Add the courgette and broccoli near the end, as directed.
• Skipping the sauce stir: Cornflour can settle; stir the sauce mixture before pouring it into the pan.

How to store

Cool leftovers promptly, then store them in an airtight container in the fridge and eat within 3 days. Reheat until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions