Beef Stir Fry

Made with our Calivirgin Serrano Olive Oil

Servings: 6   |   Prep Time: 15 min   |   Total Time: 30 min


  • 1 pound beef, thinly sliced
  • Kosher salt and black pepper
  • 2 tablespoons cornstarch
  • 1 tablespoon rice wine vinegar


  • ¼ cup soy sauce
  • ½ cup beef broth
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon minced fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • ½ teaspoon chili garlic sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon cornstarch

Stir Fry:

  • 2 tablespoons Calivirgin Serrano Olive Oil
  • 1 serrano pepper, thinly sliced
  • 1 cup button mushrooms, chopped
  • 6 ounces snow peas
  • 2 green onions, sliced
  1. Season the beef with salt and pepper. In a large bowl, add the beef, cornstarch, and rice wine vinegar and let sit while you make the sauce.
  2. In a small bowl, combine the soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, hoisin sauce, and cornstarch . Whisk until well combined.
  3. In a large wok or sauté pan, heat Calivirgin Serrano Olive Oil over medium-high heat. Cook the beef in two batches, browning on each side for about 1 to 2 minutes. Remove the beef from the pan and set aside.
  4. Add the mushrooms, serrano pepper, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
  5. Stir in the sauce and cook until the sauce thickens, about 2 minutes. Add the green onions.
  6. Serve over rice or noodles. Enjoy!

Serrano Olive Oil

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Recipe inspired by Two Peas + Their Pod

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