Easy Classic Chinese Beef Stir Fry
Prep
15m
Cook
8m
Total
23m
This easy classic Chinese beef stir-fry is made with a savory sauce, tender beef, and fresh vegetables. Cooked in peanut oil and garlic, it's a quick and satisfying meal served over steamed white rice. Top with sesame seeds and cilantro for added flavor and texture. Bon appétit!
Steps
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Nutrition Facts
Per serving541 calories
Calories from
- Protein 24%
- Carbs 35%
- Fat 41%
-
Fat High 24 g 36%
-
Saturated Fat High 5 g 25%
-
Carbohydrates 47 g 15%
-
Fiber 4 g 16%
-
Sugar High 13 g 26%
-
Protein High 32 g 64%
-
Cholesterol High 97 mg 32%
-
Sodium High 754 mg 31%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Shortcut - Instead of making this Sauce for this recipe, you can use 5 tablespoons of my Homemade All Purpose Stir Fry Sauce.(i.e. replace the ingredients marked with * with 5 tbsp of my All Purpose Stir Fry Sauce. Add the same quantity of water specified in this recipe and follow all other directions in this recipe.
2. Soy - Please use ordinary all purpose soy sauce for this. I use Kikkoman. Do not use light soy sauce (too salty) or dark soy sauce (too thick).
3. Chinese cooking wine is an essential ingredient for real stir fry sauces. The alcohol cooks out. However, if you cannot get it, substitute with chicken broth.
4. Beef -As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (seeHow to tenderise beef the Chinese restaurant way)
2. Soy - Please use ordinary all purpose soy sauce for this. I use Kikkoman. Do not use light soy sauce (too salty) or dark soy sauce (too thick).
3. Chinese cooking wine is an essential ingredient for real stir fry sauces. The alcohol cooks out. However, if you cannot get it, substitute with chicken broth.
4. Beef -As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (seeHow to tenderise beef the Chinese restaurant way)
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