A great beef stir-fry thrives on balance—crisp vegetables, a glossy sauce, and that irresistible sear that only comes from a hot pan. But the ingredient that makes the biggest difference, the one that quietly determines whether your dish is simply good or genuinely memorable, is the beef itself. Quality meat transforms a stir-fry from a quick weeknight fix into something deeply satisfying.

When you start with well‑raised, well‑marbled beef, you get tenderness that doesn’t need shortcuts and flavor that stands up beautifully to bold sauces. High‑quality cuts caramelize instead of steaming, staying juicy while soaking up aromatics like garlic, ginger, and soy. The result is beef that tastes rich, clean, and unmistakably delicious.

That’s why it matters where your beef comes from—and why Lake Tahoe Markets is proud to carry Park Ranch Beef, sourced from a family ranch known for its care, tradition, and exceptional quality. Using beef with this kind of integrity means you can keep your stir‑fry simple and still end up with a dish that feels elevated.

In the end, a stir‑fry is only as good as what goes into the pan. Choose thoughtfully, cook boldly, and let great beef do the heavy lifting.

Beef Stir Fry

This recipe is an easy, flexible dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce, it makes for an ideal weeknight dish.
 
2 lb. Park Ranch stir-fry beef
1 tsp. cornstarch
2 tsp. vegetable oil
1 tsp. water
¼ tsp. baking soda
2-3 bunches baby bok choy, leaves separated
¾ cups Beech mushrooms
¾ cups sugar snap peas or snow peas
½ cup beef stock
¼ tsp. sesame oil
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
¼ tsp. sugar
3 Tbsp. vegetable oil
½ tsp. minced ginger
2 cloves garlic, finely minced
1 Tbsp. Shaoxing wine
2 tsp. cornstarch (mixed into a slurry with 1 Tbsp. water)
 
Mix together the beef with the marinade ingredients (cornstarch, oil, water, and baking soda) until well-coated. Set aside for at least 30 minutes (or overnight, if making ahead).  Next, prepare your veggies—we’re using bok choy, mushrooms, and snap peas, but you can use whatever vegetables you have on hand.
 
Now prepare the sauce mixture. In a small bowl, mix the beef stock, sesame oil, soy sauce, oyster sauce and sugar. 
 
Heat your wok over high heat until it’s lightly smoking. Spread 2 tablespoons of oil around the perimeter to coat. Add the beef and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the other side for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and remove the beef from the wok.
 
Next, with the heat back on high, add the remaining tablespoon of oil and the ginger. Cook for 10 seconds and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine. 
 
Next, add the snap peas and the bok choy, and stir-fry on the highest heat for another 20 seconds, until the bok choy begins to wilt. Stir in the prepared sauce mixture and add the beef back to the wok. Gather everything in the center of the wok. When everything comes back up to a simmer and the sides of the wok begin to super-heat, stir-fry everything in a circular motion so the beef and vegetables hit the sides of the wok. 
 
Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to coat everything in the sauce. (There should not be any standing sauce—it should be clinging to the beef and vegetables.) Serve!

-Jill Rozier

Lake Tahoe Markets

www.LakeTahoeMarkets.com