This beef stir-fry recipe is adapted from an America’s Test Kitchen recipe for Stir-Fried Portobellos with Ginger-Oyster Sauce. Instead of portobellos, I use beef, though I’ve also tried it with chicken. To keep things simple, I opt for a bag of pre-cut stir-fry vegetables, which you can find in the produce section of most grocery stores. The mix I buy typically includes shredded carrots, shredded zucchini, broccoli, and snow peas. Occasionally, I’ll dice a small onion to add as well. I serve the stir-fry over steamed Jasmine rice.
Initially, I considered sharing the original recipe with notes on my changes, but I felt that might be confusing. Instead, I’m sharing my modified version here. My changes or additions are highlighted in italics, and I’ve included a link to the original recipe for reference.
