Stir-Fried Beef and Vegetables

Thin strips of beef quickly cooked over a high heat along with fresh vegetables produces an enticing meal of tender meat and crisp fresh vegetables.



1/3 cup water

1 tablespoon cornstarch

3 tablespoons soy sauce


3/4 teaspoon dried ginger

1/4 teaspoon salt

1/8 teaspoon cinnamon


1 pound boneless beef sirloin

2 tablespoons olive oil, divided

2 cloves garlic, minced

2 carrots, cut into 3-inch pieces

1 red bell pepper, cut into 3-inch strips

1 cup sugar snap peas

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Whisk together all ingredients. Set aside.

Slice beef very thinly across grain into 2-inch x 1-inch strips. Heat 1 tablespoon of oil in wok or large heavy skillet until very hot but not smoking. Add beef and garlic. Cook stirring constantly for about 3 minutes. Remove to a bowl with any accumulated juices.
In the same skillet, heat remaining tablespoon of oil until hot. Add vegetables and cook stirring constantly until vegetables are just crisp tender, about 3 minutes.
Return beef and juices to skillet. Stir in the sauce. Cook until sauce is bubbly. Serve over rice.
Serves: 4