Stir-Fried Beef with Root Vegetable Trio in Spicy Garlic Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender strips of beef stir-fried with a colorful mix of root vegetables in a vibrant spicy garlic sauce, delivering a balanced savory and slightly spicy flavor. This chinese ready in about 27 minutes blends finely minced garlic cloves, small, thinly sliced fresh red chili, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g, thinly sliced into 1/4 inch strips beef sirloin
• 1 medium (about 100g), peeled and julienned carrot
• 150g, peeled and cut into matchsticks daikon radish
• 1 large, sliced thinly on the diagonal celery stalk
• 4 cloves, finely minced garlic cloves
• 1 small, thinly sliced fresh red chili
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 3 tbsp water
• 1/4 tsp ground white pepper
• 2 stalks, sliced thin for garnish green onions

Instructions

1. Step 1: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp cornstarch, and 3 tbsp water; whisk until smooth to create the sauce mixture.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until just smoking. Add 4 minced garlic cloves and 1 thinly sliced fresh red chili; stir-fry for 20 seconds until fragrant but not burnt.
3. Step 3: Add 300g thinly sliced beef sirloin strips to the wok; stir-fry for 2-3 minutes until beef just loses its pink color and edges start to brown.
4. Step 4: Add 1 medium julienned carrot, 150g daikon radish matchsticks, and 1 large sliced celery stalk; stir-fry together for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Pour in the prepared sauce mixture and 1 tbsp sesame oil; stir constantly for another 2 minutes until the sauce thickens and coats the beef and vegetables evenly.
6. Step 6: Season the dish with 1/4 tsp ground white pepper, toss well, then remove from heat. Garnish with 2 thinly sliced green onion stalks before serving.