Easy Roast Beef Stir-Fry Recipe with Fresh Vegetables

One of my favorite ways to stretch an inexpensive beef roast is by turning it into a quick stir-fry loaded with fresh vegetables. Whenever roasts go on sale, I buy several for the freezer because one roast can become two or three completely different meals. This easy recipe comes together in one skillet and is a great way to use whatever vegetables you have on hand from the garden or refrigerator.

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Ingredients

• 2-3 pound beef roast
• 2 tablespoons cooking oil
• ½ stick real butter
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• Seasoning salt
• Salt and black pepper
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 can mushrooms, drained

Optional:

• Broccoli
• Fresh mushrooms
• Green beans
• Carrots
• Snow peas

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Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the roast and season with butter, Worcestershire sauce, garlic, seasoning salt, salt, and pepper.
3. Cover and cook until the roast is tender, turning occasionally so both sides absorb the seasonings.
4. Remove the roast and slice it into thin strips.
5. Return the beef to the skillet along with the pan juices.
6. Add the vegetables and stir well.
7. Cover and cook about 8–10 minutes until the vegetables are tender-crisp.
8. Serve immediately.

Here's a delicious idea for ROAST. This is one of my favorites. I usually wait for roasts to go on sale at HEB for $1.99 lb and stock up. (They're on sale this week till Wed.)

Add some cooking oil to skillet and pan fry roast. I season with 1/2 stick of real butter, Worcestershire sauce, seasoning salt, minced garlic, salt and pepper. Cover with lid and simmer, turning to season other side.

While roast is cooking, chop some veggies: I use zucchini, bell peppers, onions, and canned mushrooms. If you prefer, you can substitute with broccoli, raw mushrooms, fresh green beans, carrots, etc.

After meat is cooked, slice roast into strips and return to the skillet - do not drain. Add chopped vegetables, stir, and cover with lid for no more than 10 minutes. We prefer our vegetables cooked, but not soggy.

The meat is juicy and tender!

What vegetables work best?

One reason I love this recipe is that almost any vegetable works.

Some favorites include:

• zucchini
• broccoli
• carrots
• onions
• bell peppers
• mushrooms
• green beans
• snap peas
• cabbage

It's also a great way to use extra vegetables from the garden before they spoil.

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