A quick and delicious Chinese Beef Stir Fry recipe, renowned for its tender beef slices and a rich, savory sauce that rivals your favorite takeout. The secret lies in quality steak cuts and authentic Chinese cooking wine, making it perfect for a fast weeknight meal.
Classic Chinese Beef Stir Fry
A quick and delicious Chinese Beef Stir Fry recipe, renowned for its tender beef slices and a rich, savory sauce that rivals your favorite takeout. The secret lies in quality steak cuts and authentic Chinese cooking wine, making it perfect for a fast weeknight meal.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 1 tbsp soy sauce for marinade
- 1 tbsp Chinese cooking wine (Shaoxing) for marinade
- 1 tsp cornstarch for marinade
- 1 tsp sesame oil for marinade
- 1 tbsp vegetable oil divided
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 medium red bell pepper sliced
- 1 cup broccoli florets
- 3 tbsp soy sauce for sauce
- 1 tbsp oyster sauce for sauce
- 2 tbsp Chinese cooking wine (Shaoxing) for sauce
- 1 tbsp sugar for sauce
- 1 tsp sesame oil for sauce
- 1 tbsp cornstarch for sauce
- 1/4 cup water or chicken broth for sauce
- cooked rice for serving
Instructions
- In a medium bowl, combine the thinly sliced beef with 1 tbsp soy sauce, 1 tbsp Chinese cooking wine, 1 tsp cornstarch, and 1 tsp sesame oil. Toss to coat and let marinate for at least 15-20 minutes.
- While the beef marinates, prepare the stir fry sauce: In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, 2 tbsp Chinese cooking wine, sugar, 1 tsp sesame oil, 1 tbsp cornstarch, and water or chicken broth until smooth.
- Heat half of the vegetable oil in a large wok or skillet over high heat until smoking. Add half of the marinated beef in a single layer and stir-fry for 1-2 minutes until browned. Remove beef from the pan and set aside. Repeat with the remaining beef and the second half of the oil.
- Add the sliced onion to the hot pan and stir-fry for 1 minute. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant. Add the sliced red bell pepper and broccoli florets, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return all the cooked beef to the pan with the vegetables. Give the prepared stir fry sauce a quick whisk (as cornstarch settles) and pour it over the beef and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats all the ingredients.
- Serve the Classic Chinese Beef Stir Fry immediately over hot cooked rice.
Notes
Using high-quality steak cuts (like flank or sirloin) sliced thinly against the grain is crucial for tender beef. For best results, ensure your wok or skillet is very hot before adding the beef and avoid overcrowding the pan; cook in batches if necessary. Feel free to customize with your favorite vegetables like snow peas, water chestnuts, or baby corn. If you're short on time, a good quality store-bought all-purpose stir-fry sauce can be used as a shortcut, skipping the sauce ingredients and cornstarch.
