Takeout Style Happy Family Stir Fry
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
10 mins
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marinading time
14 mins
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Total Time
20 mins
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Servings
4
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Calories
339 kcal
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Course
Main Course
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Cuisine
Chinese
Takeout Style Happy Family Stir Fry
Description
This stir fry begins with tenderizing thin strips of beef and chicken using baking soda, which helps achieve a soft texture after thorough rinsing. The vegetables—broccoli florets, sliced carrots, mushrooms, water chestnuts, baby corn, and green onions—are cooked briefly to maintain slight crunchiness. Garlic slices add aromatic depth during cooking.
The sauce includes cold chicken broth, cornstarch for thickening, Chinese cooking wine, oyster sauce, soy sauce, white pepper, and a pinch of brown sugar to balance the flavors with mild sweetness and umami. The combination of meats and seafood alongside diverse vegetables delivers a textural mix and the savory richness characteristic of many Chinese takeout dishes.
This dish is suitable served hot as a main course, pairing well with rice or noodles. The tenderized meat method ensures reliable tenderness, enhancing the overall eating experience.
Notes explain baking soda names and the importance of rinsing meat well to remove any off-flavors. Chinese cooking wine can be substituted with dry sherry if needed.
Ingredients
For the Stir Fry
- 1 chicken breast large, boneless skinless
- ½ lb flank steak
- 1 tablespoon baking soda (see note 1)
- 1 cups broccoli florets
- ¼ cup carrot peeled and sliced
- 1½ tablespoon neutral cooking oil generic cooking oil
- ¼ teaspoon salt
- 12 Shrimp large raw
- ½ cup mushrooms sliced
- ½ cup water chestnuts slices
- 1 cup baby corn chopped into thirds
- 3 green onions sliced
- 2 garlic thinly sliced, cloves
For the Sauce
- ¾ cup chicken broth cold
- 2 tablespoon cornstarch
- 3 tablespoon Chinese cooking wine (see note 2)
- 1 ½ tablespoon oyster sauce
- 1 ½ tablespoon soy sauce
- ground white pepper large pinch
- pinch brown sugar
Instructions
To tenderise the meat
- Slice the beef across the grain, into ¼" / 0.5cm thick strips (see bulk of post for detailed pictures) and place in a non-metallic bowl.½ lb / 225 g flank steak
- Slice the chicken across the grain, into ¼" / 0.5cm thick strips and place in another non-metallic bowl.1 large boneless skinless chicken breast
- Sprinkle half a tablespoon of baking soda over the beef and half a tablespoon of baking soda over the chicken. Gently turn the meat so it is all lightly coated.1 tbsp baking soda
- Set the meat aside for 15 minutes.
- Rinse the both meats extremely well and then pat them dry with kitchen paper. (See note 3)
Whilst the meat is tenderising cook the hard veg
- Place a large nonstick skillet over a medium high heat, add in the broccoli florets, sliced carrot and a ¼ cup of boiling water.1 cups / 91 g broccoli florets¼ cup / 32 g carrots
- Cover the skillet and allow the veg to steam for a minute. The water should all have evaporated. Transfer the veg to a plate for later.
To make the stir fry
- Mix the the chicken broth together with the cornstarch, then add the Chinese cooking wine, oyster sauce, soy sauce, white pepper and brown sugar. Stir well and set to one side.¾ cup / 180 ml chicken broth2 tbsp cornstarch3 tbsp Chinese cooking wine 1 ½ tbsp / 1.5 tablespoon oyster sauce1 ½ tbsp / 1.5 tablespoon soy sauce large pinch of ground white pepperpinch brown sugar
- Place the skillet back over a high heat and heat for at least 1 minute. Add in the oil and once it is shimmering add the chicken in a single layer.1½ tbsp / 1.5 tablespoon oil
- Cook, without touching for 1 minute then stir in the beef and cook for 1 minute.
- Add the shrimp and cook for a minute. Season the whole skillet with salt.12 large raw shrimp¼ tsp / 0.25 teaspoon salt
- Add all the vegetables and cook for further 2 minutes.½ cup / 48 g mushrooms½ cup / 125 g water chestnut slices1 cup / 250 g baby corn3 green onions
- Stir in the sliced garlic, then give the sauce a second stir and add it to the pan.2 garlic cloves
- Bring to a simmer and cook for 1-2 minute to allow the sauce to thicken.
- Serve immediately.
Notes
- Baking soda is an effective meat tenderizer but must be rinsed thoroughly after treatment to avoid undesirable flavors.
- Chinese cooking wine (not rice vinegar) adds authenticity; dry sherry can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 115mg | 38% |
| Sodium | 843mg | 35% |
| Potassium | 796mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1750IU | 35% |
| Vitamin C | 31.5mg | 35% |
| Calcium | 66mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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