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Kohl’s Oriental Stir Fry

Kohl's Oriental Stir Fry recipe image
A vibrant and quick-cooking beef stir-fry featuring a medley of crisp vegetables like mushrooms, snow peas, and bamboo shoots. The tender beef is tossed in a savory, umami-rich sauce made with soy and beef bouillon. This dish comes together in under 30 minutes, making it a perfect weeknight dinner. Serve over fluffy rice or chow mein noodles for a complete, protein-packed meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 438.1
Description
A vibrant and quick-cooking beef stir-fry featuring a medley of crisp vegetables like mushrooms, snow peas, and bamboo shoots. The tender beef is tossed in a savory, umami-rich sauce made with soy and beef bouillon. This dish comes together in under 30 minutes, making it a perfect weeknight dinner. Serve over fluffy rice or chow mein noodles for a complete, protein-packed meal.
Ingredients
  • 1 1/2 pound Beef roast, lean (or steak)
  • 1/2 pound Mushrooms, fresh
  • 2 stalks Celery, chopped
  • 1/4 medium Green pepper, diced
  • 3 green onions Chopped
  • 1/2 pound Bean sprouts
  • 1/4 pound Snow peas
  • 1 pound Fresh green beans
  • 1 small can Bamboo shoots, drained
  • 1 cup Water chestnuts, sliced
  • 1 beef bouillon cube Dissolved in 1 cup hot water
  • 1/4 cup Soy sauce (plus extra for serving)
  • 1 medium Carrot, thinly sliced
  • 2 tablespoons Cooking oil
Directions
  1. 1
    Slice the beef into thin strips against the grain.
  2. 2
    Heat oil in a large wok or skillet over high heat until shimmering.
  3. 3
    Sauté the beef strips in batches until browned, then remove from wok and set aside.
  4. 4
    In the same wok, add the celery, green pepper, green onions, and carrots. Stir-fry for 2 minutes.
  5. 5
    Add the mushrooms, snow peas, green beans, bean sprouts, bamboo shoots, and water chestnuts.
  6. 6
    Pour in the dissolved beef bouillon and soy sauce.
  7. 7
    Return the browned beef to the wok.
  8. 8
    Stir well often, tossing vegetables to ensure even cooking.
  9. 9
    Cover the wok briefly to steam the vegetables, then uncover and continue stirring.
  10. 10
    Cook until vegetables are tender-crisp but still retain their bright colors.
  11. 11
    Cook rice or noodles according to package directions while the stir-fry cooks.
  12. 12
    Serve the beef and vegetable mixture heaped over the rice or noodles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 438.1kcal
% Daily Value *
Total Fat 25.7g40%
Saturated Fat 10.2g51%
Cholesterol 132.8mg45%
Sodium 125.4mg6%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.6g3%
Sugars 1.1g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not overcook the vegetables; they should remain crisp and retain their original vibrant colors.

For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it during the last minute of cooking.

You can substitute the beef bouillon with 1 cup of vegetable broth and add a tablespoon of oyster sauce for deeper flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Feel free to customize the vegetable mix with broccoli florets, red bell peppers, or baby corn based on preference.

Keywords: beef, stir-fry, asian, vegetables, quick, easy, dinner, soy-sauce, mushrooms, rice, noodles, wok, healthy, protein, weeknight, family, crunchy, savory, lean, meal
Read it online: https://www.chefs-mate.com/recipe/kohls-oriental-stir-fry/