Easy Classic Chinese Beef Stir Fry
User Reviews
4.9
Easy Classic Chinese Beef Stir Fry
Description
The recipe incorporates a carefully balanced sauce with soy sauce, oyster sauce, Chinese cooking wine, sugar, and optional sesame oil and pepper, thickened with cornstarch to create a glossy finish. Beef is marinated briefly in part of the sauce to increase tenderness before stir-frying.
Cooking is done at high heat, starting with aromatics like garlic and onion, then beef, followed by quick-cooking vegetables including bell pepper and carrot, finished with bok choy and scallions. The sauce is added at the end to thicken and bind the ingredients together without overcooking.
Serving is best immediately with steamed white rice or cauliflower rice for a lower-carb option. Sesame seeds and fresh cilantro can be added for garnish.
Notes emphasize using quality beef cuts sliced against the grain for tenderness, proper soy sauce type (regular all-purpose), and the role of Chinese cooking wine for authentic flavor. Slow cooking cuts are not recommended unless tenderized.
Ingredients
Sauce (Note 1)
- 3 tsp cornstarch or corn flour
- 2 tbsp + 1/3 cup water , separated
- 2 tbsp soy sauce (Note 2)*
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine Note 3, or Mirin
- 1 tsp sugar white
- 1/2 tsp sesame oil (optional)*
- black pepper dash
Stir Fry
- 2 tbsp peanut oil
- 1 garlic crushed, clove
- 7 oz / 200 g beef , good quality, thinly sliced (Note 4)
- 1/2 onion sliced (yellow, brown or white, small
- 1/2 red bell pepper sliced, aka capsicum
- 1 carrot halved lengthwise and sliced thinly on the diagonal, small
- 3 bok choy quartered lengthwise, aka baby pak choy
- 2 scallion cut into 1.5"/3cm pieces, stems, or shallots
To Serve
- white rice steamed
- sesame seeds (optional)
- cilantro optional, fresh, aka coriander
Instructions
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
Notes
- Substitute the sauce with 5 tablespoons of homemade all-purpose stir fry sauce if preferred.
- Use regular all-purpose soy sauce; avoid light or dark soy sauce due to saltiness or thickness.
- Chinese cooking wine can be replaced with chicken broth if unavailable; the alcohol cooks off.
- Choose tender beef cuts like rump, flank, sirloin, or scotch fillet and slice against the grain for optimal tenderness.
- Do not use slow-cooking beef cuts unless properly tenderized to avoid toughness.
User Reviews
Overall Rating
4.9
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