Asian Recipes Shredded Beef With Veggies Made Easy

Asian cuisine offers a vibrant palette of flavors, colors, and textures, making it a favorite for food lovers worldwide. One dish that perfectly captures the essence of Asian cooking is shredded beef with veggies.

This recipe combines tender, savory shredded beef with crisp, fresh vegetables in a delightful sauce that balances sweet, salty, and umami notes. Whether you’re looking to impress guests or just want a wholesome, quick dinner, this dish is a fantastic choice.

Not only is it packed with nutrition, but it’s also incredibly versatile, allowing you to customize the veggies and seasonings to suit your taste. Plus, it’s a one-pan wonder that makes cleanup a breeze.

Dive into this recipe and bring the delicious flavors of Asian cooking right into your kitchen!

Why You’ll Love This Recipe

This Asian shredded beef with veggies recipe is a perfect blend of nutrition and flavor. The beef is slow-cooked until tender, then shredded to absorb all the aromatic sauces, making every bite juicy and flavorful.

The assortment of vegetables adds a fresh crunch and vibrant colors, creating a balanced meal in one dish. It’s quick enough for a weeknight dinner but impressive enough for special occasions.

Additionally, the recipe is adaptable—feel free to swap in your favorite vegetables or tweak the sauce for more heat or sweetness. This dish is sure to become a staple in your meal rotation.

Ingredients

• 1.5 lbs (700g) beef chuck roast, trimmed and cut into large chunks
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 3 green onions, sliced
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1/2 cup beef broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• Cooked jasmine rice or noodles, for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or tongs
• Measuring spoons and cups
• Wok or large skillet
• Serving plates or bowls

Instructions

1. Prepare the beef: Season the beef chunks generously with salt and pepper. Heat 1 tablespoon of sesame oil in a heavy-bottomed pot over medium-high heat.
2. Sear the beef: Brown the beef chunks on all sides until a rich crust forms, about 3-4 minutes per side. Remove the beef and set aside.
3. Sauté aromatics: In the same pot, add minced garlic and grated ginger. Stir for 1 minute until fragrant, being careful not to burn.
4. Deglaze and cook: Add soy sauce, oyster sauce, brown sugar, rice vinegar, and beef broth to the pot. Stir well to combine, scraping up any browned bits from the bottom.
5. Simmer the beef: Return the beef to the pot, cover, and reduce heat to low. Let it simmer gently for 2 to 2.5 hours, or until the beef is fork-tender and easily shredded.
6. Shred the beef: Remove beef chunks and shred them using two forks. Return shredded beef to the pot and stir to coat with sauce.
7. Cook the vegetables: In a separate wok or large skillet, heat a little sesame oil over medium-high heat. Add carrots, bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender but still vibrant.
8. Combine and thicken: Add shredded beef and sauce to the stir-fried vegetables. Stir well to combine.
9. Thicken the sauce: Slowly pour the cornstarch slurry into the beef and vegetable mixture while stirring continuously. Cook for 1-2 minutes until the sauce thickens and coats the ingredients beautifully.
10. Finish and serve: Sprinkle sliced green onions on top and serve hot over steamed jasmine rice or noodles.

Tips & Variations

Slow cooking the beef is key to tender, juicy meat that shreds easily. If you’re short on time, use a pressure cooker to speed up this step.

Feel free to add other vegetables like mushrooms, baby corn, or bok choy for variety. For a spicy kick, add a teaspoon of chili flakes or a dash of Sriracha sauce during cooking.

To keep this recipe gluten-free, ensure you use gluten-free soy sauce or tamari and substitute oyster sauce with a vegetarian mushroom sauce if preferred.

Nutrition Facts

Serving Suggestions

This shredded beef and vegetable stir-fry pairs wonderfully with steamed jasmine rice or your favorite Asian noodles like soba or rice noodles. For a lighter option, serve it over cauliflower rice.

Complement the meal with a side of fresh cucumber salad or pickled vegetables to add a refreshing contrast. A cup of hot green tea or jasmine tea makes a great beverage pairing.

For more Asian-inspired dishes, check out our Asian Vegetarian Main Course Recipes for Every Meal for delicious plant-based ideas.

Conclusion

This Asian shredded beef with veggies recipe is a delicious, wholesome meal that brings the best of Asian flavors to your table with minimal fuss. The tender shredded beef soaked in a savory, slightly sweet sauce combined with crisp and colorful vegetables creates a harmonious balance that everyone will enjoy.

It’s perfect for busy weeknights or weekend dinners when you want something satisfying yet nutritious. Plus, the recipe’s flexibility allows you to customize it according to your pantry and preferences.

Give this recipe a try and add a new favorite to your cooking repertoire. For more inspiration on wholesome meals, explore our collection of A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Happy cooking!

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