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Easy Chinese Beef Stir Fry
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)
👥 3 Servings⏱️ Prep & Cook: 23 min⏳ Prep: 15 min🔥 Cook: 8 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●pan
📝 Preparation Steps
1
Abbreviated recipe
2
Tenderise beef ⏱️ 20 minutes, rinse, toss with 1.5 tbsp sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic > beef > carrot + capsicum + bok choy stems + green onion stems > sauce > wilt bok choy leaves + green onion. Serve!
small onion (, sliced (yellow, brown or white))1/2reen onion (, cut into 1.5"/3cm pieces, firm white end separated from soft green parts)2 gbok choy (, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width)2
3
Velvet beef (tenderise)
4
Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for ⏱️ 20 minutes (no longer).
5
Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water (doesn't need to dry fully, just don't want it soaking). Put in a bowl.
6
Cook stir fry
7
Sauce - Mix ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water.
8
Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for ⏱️ 10 seconds.
small onion (, sliced (yellow, brown or white))1/2reen onion (, cut into 1.5"/3cm pieces, firm white end separated from soft green parts)2 g
9
Add the beef and cook until it changes colour from red to light brown but not cooked through.
10
Vegetables #1 - Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for ⏱️ 1 minute
bok choy (, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width)2small onion (, sliced (yellow, brown or white))1/2
11
Add Sauce, then stir until it starts to bubble (it will thicken quickly)
12
Leafy vegetables - Add the bok choy leaves and green part of the green onions. Toss for another ⏱️ 30 seconds to ⏱️ 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely.
bok choy (, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width)2small onion (, sliced (yellow, brown or white))1/2
13
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired.
Sesame seeds (optional)
Nutrition Facts
calories
159 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
683 mg
protein Content
13 g
cholesterol Content
30 mg
carbohydrate Content
7 g
saturated Fat Content
2 g
unsaturated Fat Content
6 g
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