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Asian Beef and Vegetables in Vodka Sauce

Posted by Peggy on February 13, 2010

Asian Beef and Vegetables in Vodka Sauce
Recipe: Asian Beef and Vegetables in Vodka Sauce


  • 1 1/2-2 pounds sirloin steak, partially frozen
  • 1 tablespoon sesame oil, divided
  • 3 scallions, washed and chopped
  • 2 cups sugar snap or snow peas, ends trimmed and washed
  • 1 red bell pepper, seeds and membranes removed; cut into matchstick pieces
  • 2 cups (3 1/2 ounces) shiitake mushrooms, woody stems removed, wiped clean and sliced
  • 2 tablespoons minced fresh ginger
  • 1/2 cup vodka
  • 4 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons rice wine vinegar
  • 1-3 teaspoons chili sauce (paste) with garlic
  • Toasted sesame seeds for garnish, optional


  1. Slice beef thinly across the grain and lightly season with kosher salt. In a large nonstick skillet or wok, heat half of the oil over high heat; stir fry beef until lightly browned and almost cooked to desired level of doneness (beef will continue cooking in the sauce). Transfer to a plate.
  2. Add remaining oil to pan and stir fry onions, peas, red pepper and ginger for 1 minute or until slightly softened. Pour in vodka or water, stirring to scrape up brown bits; reduce vodka 1-2 minutes.
  3. Meanwhile, in a small dish, combine oyster sauce, soy sauce, cornstarch, vinegar and 1 teaspoon of chili sauce. Taste sauce and add additional chili sauce, if desired. Reduce heat to medium and pour oyster sauce mixture into pan. Whisk in 1 cup water, and simmer until slightly thickened. Return meat to pan; and reheat meat in sauce.

Time: 25 minutes

Number of servings (yield): 4

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