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Chunky Vegetables with Beef

Course: Main
Cuisine: Chinese
Author: Felix (Simply Trini Cooking)


  • 1 /2 lb beef sliced thinly
  • 1 Carrot sliced thinly
  • 2 cups pak choi chopped (optional)
  • ½ cup dried black fungus
  • 5 – 6 broccoli florets halved
  • 1 cucumber peeled seeded and sliced thinly (optional)
  • 1 sweet pepper chopped
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1 tbsp Cornstarch + 3 tbsp water cornstarch mixture
  • 1 tbsp rice cooking wine
  • 1 tbsp soy sauce
  • 1 small onion sliced thinly
  • 1 tbsp grated ginger divided
  • ½ tbsp sesame oil
  • 3 tbsp oil
  • 2 sprig chive chopped


  • Soak the dried black fungus in hot water for 10 to 15 minutes. Set aside.
  • Slice the beef thinly and marinate with ½ tbsp grated ginger, soy sauce,
  • salt, sugar and rice cooking wine for 15 minutes. Set aside.
  • Note: Make sure you have all your ingredients prepared and lined up in order so you won’t forget anything.
  • Heat the oil and add the rest of the grated ginger (½ tbsp) then add the onion. Stir for 1 minute.
  • Add the marinated beef and stir until the beef is cooked.
  • Add the broccoli and carrots. Toss or stir for 1 minute.
  • Then add the sweet pepper cucumber and corn. Stir for 1 minute.
  • Note: At this point you can also add the pak choi if you want.
  • Drain the black fungus and add. Toss or stir.
  • Add the cornstarch mixture and toss. Adjust salt if desired.
  • Turn off the stove, add sesame oil and toss one last time. Garnish with chive before serving hot.
  • Note: You could add some noodles and toss with the vegetables or serve over rice.