Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry

This dish is a great way to repurpose leftover roast beef, and you can adjust the vegetables and seasonings to suit your taste. It's a quick and flavorful meal that can be ready in no time, making it perfect for using up beef roast leftovers.

Start with 2 cups of leftover roast beef, thinly sliced. Then you will need:

  • makes:
  • total time:
    15-25 minutes.
  • Tags:


Mixed vegetables (bell peppers, broccoli, carrots, snap peas, etc.), sliced or chopped
2 cups
Garlic, minced
2 cloves
Ginger, minced
1 Tbsp
Soy sauce
2 Tbsp
Oyster sauce
1 Tbsp
Sesame oil
1 tsp
Vegetable oil
2 Tbsp
Salt and pepper to taste
Cooked rice or noodles for serving
Cooked rice or noodles (optional)


  • Large skillet or wok
  • Small bowl


Start by preparing your leftover roast beef. Slice it into thin strips or bite-sized pieces.

Heat a large skillet or wok over high heat and add the vegetable oil.

Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant.

Add the mixed vegetables to the skillet. You can use any combination you like. Stir-fry the vegetables for about 3-4 minutes until they start to become tender but are still crisp—season with a pinch of salt and pepper.

Add the sliced roast beef to the skillet and stir-fry for an additional 2-3 minutes until the beef is heated through.

Mix the soy sauce, oyster sauce, and sesame oil in a small bowl.

Pour the sauce mixture over the beef and vegetables in the skillet. Stir-fry for an additional 2-3 minutes, ensuring everything is well coated with the sauce and heated through.

Taste and adjust the seasoning if necessary by adding more soy sauce, oyster sauce, or sesame oil according to your preferences.

Once everything is hot and well mixed, remove the skillet from the heat.

Serve over cooked rice or noodles. You can garnish with sesame seeds, chopped green onions, or a drizzle of additional sesame oil if desired.

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