Beef Stir Fry Recipe.
This authentic Chinese beef stir fry recipe is so simple to make in less than 20 minutes. You can add any vegetables you have in your fridge. It’s keto, gluten-free, and whole30. More healthy and less greasy than takeout.
- garlic
- sugar snap peas
- onion
- red chili pepper
- mushrooms
What Does It Taste Like?
It tastes both juicy with tender, sweet with a little salty, and full of garlic and black pepper flavors you love from your favorite Chinese restaurant.
Serve this beef dish with white rice, egg noodles, or fried rice!
Beef Stir Fry Marinade.
- flank steak
- oil
- soy sauce
- cornstarch
- Shaoxing wine or dry sherry
What Is Beef Stir Fry Sauce.
- water
- oyster sauce
- soy sauce
- cornstarch
- black pepper
Tips For Tenderizing Beef.
Please go to “How To Velvet Beef For Stir Fry?” to get the following tips. You will have a tender and juicy beef dish just like a Chinese restaurant.
The Secret To A Successful Beef Stir-Fry.
- Make sure your pan is hot.
- Cook the beef, but don’t overcrowd the pan- You want the meat to sear and not steam, cook in small batches in single layers. After cooked, remove it from the pan.
- Cook the vegetables.
- Add the sauce.
- Add the cooked beef to the end.
What Can I Add To Stir Fry For Flavor?
- Spicy: Make it spicy by adding homemade chili oil or small dried chili de arbol peppers.
- Herbs: Basil, green onions, parsley.
- Sesame.
Recipe substitution and variations:
I like to make this recipe fresh but you can definitely prep it ahead of time.
*Prepare Beef: you can do this at any time before marinating or just before marinating then store it in an airtight container in the refrigerator.
*Marinate Beef: marinate your beef 30 minutes up to 8 hours before cooking.
*Make the Sauce: make the sauce by mixing all sauce ingredients and storing them in the refrigerator before using.
More Chinese Restaurant Beef Recipes:
MONGOLIAN BEEF
BEEF AND BROCCOLI
BEIJING BEEF
SZECHUAN BEEF
Ingredients
Beef Stir Fry Marinade:
- 1 pound flank steak, cut into 1” chunks
- 1 teaspoon oil
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
Ingredients:
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 onion, sliced
- 1 cup sugar snap peas
- 1 long red chili pepper, sliced 1/4 inch thick (optional)
- 3~5 mushrooms, cut into half
Beef Stir Fry Sacue:
- 1 cup water
- 2 tablespoons oyster sauce
- 1 tablespoons soy sauce
- 1/2 teaspoon cornstarch
- some pitch of black pepper
Instructions
- Prepare the beef- Cut the flank steak into 1" chunks, against the grain (the grain is the length of the steak). Next, add the rest of the marinade ingredients, mix well and marinate for 10 minutes (though you could even leave it overnight).
- Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
- Pan-fired beef- Add the canola oil to a large frying pan and heat on medium-high heat. Add the steak to the pan in a single layer (to get a good sear) and cook on each side for 1 minute. If you crowd the pan your steak with steam instead of sear. When the steak is done cooking remove it from the pan.
- Sauté the aromatics- To the same skillet add the remaining tablespoon of oil, along with the garlic to the pan and sauté for 10-15 seconds. Then add onion and mushrooms, stirring for 1 minute.
- Add the sauce- Add the sauce to the pan and bring to a simmer.
- Return the beef- Add the steak back and add red chili pepper in and let the sauce thicken for 20-30 seconds.The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 teaspoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan.
- Serve- immediately with a side of rice.
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