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Takeout Style Happy Family Stir Fry
4.2 from 94 votes

Takeout Style Happy Family Stir Fry

Takeout Style Happy Family Stir Fry blends tender slices of chicken, flank steak, and shrimp with an assortment of vegetables including broccoli, carrots, mushrooms, water chestnuts, baby corn, and green onions. The meat is tenderized with baking soda, then combined with a sauce of chicken broth, oyster sauce, soy sauce, and Chinese cooking wine for a balanced savory flavor. The stir fry offers contrasting textures and a familiar Asian-inspired taste.

Prep Time
10 mins
Cook Time
10 mins
marinading time
14 mins
Total Time
20 mins
Servings: 4
Calories: 339 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. 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
  2. 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
  3. 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
  4. Set the meat aside for 15 minutes.
  5. 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
  1. 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
  2. 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
  1. 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
  2. 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
  3. Cook, without touching for 1 minute then stir in the beef and cook for 1 minute.
  4. Add the shrimp and cook for a minute. Season the whole skillet with salt.12 large raw shrimp¼ tsp / 0.25 teaspoon salt
  5. 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
  6. Stir in the sliced garlic, then give the sauce a second stir and add it to the pan.2 garlic cloves
  7. Bring to a simmer and cook for 1-2 minute to allow the sauce to thicken.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 339

% 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.