Easy Chinese Beef Stir Fry

Name: Easy Chinese Beef Stir Fry
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: Some Steamed White Rice; Some Sesame Seeds, optional; 200g Beef Rump Steak, or flank, or any other quick cooking steak cut (for velveting; Note 1); 1/2 tsp Baking Soda, for velveting (bi-carbonate soda); 2 tbsp Soy Sauce, light or all-purpose (NOT dark soy); 1 tbsp Oyster Sauce; 2 tbsp Chinese Cooking Wine, or Mirin; 1 tsp White Sugar; 1/2 tsp Sesame Oil, toasted (brown) not untoasted (yellow); 1/16 tsp White Pepper, pinch; substitute with black pepper; 3 tsp Cornstarch, corn flour; 1/2 cups Water, separated; 1 1/2 tbsp Peanut Oil; 1 clove of Garlic, 1 clove, finely minced with a knife; 1/2 small Onion, small, sliced (yellow, brown or white); 1/2 Red Capsicum, sliced into 7mm / 1/3" thick slices; 1 small Carrots, small, peeled, halved lengthwise and sliced thinly on the diagonal; 2 Bok Choys, cut leaves from stems; cut thick stems lengthways to make them roughly same width; 2 Green Onions, cut into 1.5"/3cm pieces; firm white end separated from soft green parts

Recipe video above. This is my classic Chinese Beef Stir Fry. It's easy and fast, and really does taste just like your favourite Chinese restaurant thanks for the stir fry sauce (the secret is Chinese cooking wine).Great recipe to use up whatever leftover greens you have in the fridge! And you'll love the velveting beef technique - simple and highly effective Chinese restaurant method for succulent, soft beef in stir fries.Tip: Instead of making this Sauce, you can use Charlie, my All Purpose Stir Fry Sauce (see Note 3)

Recipe video above. This is my classic Chinese Beef Stir Fry. It's easy and fast, and really does taste just like your favourite C... Show more

From Recipetineats · Original recipe

Health Grade

A+ · Excellent

Time

40 min

Price

2,52 €

Calories

292 kcal

low calorie

healthy

nutritious

quick

Method

Velvet the beef

Slice the Beef Rump Steak very thinly against the grain, then toss the slices with the Baking Soda until every piece is lightly coated. Leave it for 20 minutes to tenderize, then rinse the beef well and pat it completely dry so it browns properly in the pan.

Mix the sauce

In a small bowl, whisk together the Soy Sauce, Oyster Sauce, Chinese Cooking Wine, White Sugar, Sesame Oil, and White Pepper until the sugar dissolves. In a second small bowl, stir the Cornstarch into the Water until smooth and lump-free, then keep both bowls close by.

Prep the vegetables

Rinse the vegetables and pat them dry, then do all the chopping: mince the Garlic, thinly slice the Onion, cut the Red Capsicum into roughly 7 mm thick strips, peel and halve the Carrots lengthwise and slice them thinly on the diagonal, separate the leaves from the stems of the Bok Choy and cut the thick stems lengthways so they are about the same width, and cut the Green Onion into 3 cm pieces with the white and green parts kept separate.

Heat the pan

Set a large pan over high heat and let it get properly hot before you add anything. Add the Peanut Oil and swirl it around to coat the base.

Sear the beef

Add the beef in a single layer and cook it quickly, stirring and tossing just until the outside loses its raw colour and picks up some browning, about 1–2 minutes total. If the pan looks crowded, cook the beef in batches so it sears instead of steaming. Transfer it to a plate.

Stir-fry the vegetables

Toss in the onion, carrots, and red capsicum first and stir-fry for 2 minutes until they start to soften but still keep a little crunch. Add the bok choy stems and the white parts of the green onion for 1 minute, then stir in the bok choy leaves and garlic for the last 30 seconds until fragrant and just wilted.

Finish the sauce

Return the beef and any juices to the pan, then stir in the sauce. Give the cornstarch slurry a quick stir and pour it in, then toss for about 1 minute until the sauce turns glossy and clings to everything. Finish with the green parts of the green onion.

Serve it up

Spoon the stir-fry over Steamed White Rice and sprinkle with Sesame Seeds if you like. Serve straight away while the beef is tender and the vegetables are still crisp.

Ingredients

Method

For 3 servings

Adjust servings

To Serve

Some Steamed White Rice
Some Sesame Seeds, optional

Velveting the beef (tenderising)

200g Beef Rump Steak, or flank, or any other quick cooking steak cut (for velveting; Note 1)
1/2 tsp Baking Soda, for velveting (bi-carbonate soda)

Sauce (Note 3)

2 tbsp Soy Sauce, light or all-purpose (NOT dark soy)
1 tbsp Oyster Sauce
2 tbsp Chinese Cooking Wine, or Mirin
1 tsp White Sugar
1/2 tsp Sesame Oil, toasted (brown) not untoasted (yellow)
1/16 tsp White Pepper, pinch; substitute with black pepper

Sauce thickener

3 tsp Cornstarch, corn flour
1/2 cups Water, separated

Stir Fry

1 1/2 tbsp Peanut Oil
1 clove of Garlic, 1 clove, finely minced with a knife
1/2 small Onion, small, sliced (yellow, brown or white)
1/2 Red Capsicum, sliced into 7mm / 1/3" thick slices
1 small Carrots, small, peeled, halved lengthwise and sliced thinly on the diagonal
2 Bok Choys, cut leaves from stems; cut thick stems lengthways to make them roughly same width
2 Green Onions, cut into 1.5"/3cm pieces; firm white end separated from soft green parts

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

292 kcal

15% of Daily kcal

Protein

23 g

47% RDI

Fat

16 g

4.2g sat fat

Carbs

15 g

5% RDI

Sugar

7 g

14% RDI

Fiber

3.6 g

12% RDI

Salt

1.1 g

23% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A+ · 8.9 / 10

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