Easy Classic Chinese Beef Stir Fry
If you want something to go with rice, this Beef Stir Fry will definitely make you eat two more bowls of rice. The key is that the recipe is simple, just stir-fry casually, and you can serve a restaurant-style dish.
Why do I like this recipe?
Simple and easy to make: The steps are not complicated, the process of marinating and frying the beef is quick, perfect for making a delicious meal when you're busy.
Rich flavor: The addition of beef sauce makes the dish very aromatic, combined with the freshness of green peppers, red peppers, and a touch of sesame oil, the texture is very rich.
Tender beef: The beef is fried first and then stir-fried, crispy on the outside and tender on the inside, retaining the freshness of the meat, the texture is amazing.
Spicy: If you like it spicy, adding small chili peppers will make the dish even more intense, perfect for those who love spicy food.
Which beef is best for stir-frying?
Tenderloin: This is the most common choice, the meat is tender and smooth, and it tastes especially good when stir-fried.
Chuck: This cut has a bit more chew, but when stir-fried, it doesn't get tough and has a nice texture.
Beef short ribs: If you like some marbling, you can choose this one. It’s especially fragrant when stir-fried.
Not recommended beef brisket or beef tendon: These cuts have a lot of fibers, and are better for slow braising, not very suitable for quick stir-frying, as they may turn out tough.
INGREDIENTS
Main Ingredients
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·150g beef (cut into thin slices across the grain)
Additional Ingredients
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·50g green pepper (cut into rings)
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·20g red pepper (cut into rings)
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·10g small chili peppers (cut into small rings)
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·20g garlic chives (cut into small pieces)
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·10g ginger (finely chopped)
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·10g garlic (chopped)
Seasonings
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·5ml cooking wine
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·5ml soy sauce
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·5g oyster sauce
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·5ml egg white
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·5g cornstarch
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·10g beef sauce
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·3g salt
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·Appropriate amount of cornstarch water
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·A few drops sesame oil
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·Appropriate amount of oil (for frying beef and stir-frying)
COOKING STEP
Step 1
First, cut 150g of beef into thin slices across the grain.
Step 2
Then, cut 50g of green pepper into rings, 20g of red pepper into rings, 10g of small chili peppers into small rings, 20g of garlic chives into small pieces, 10g of ginger into finely chopped ginger, and 10g of garlic into chopped pieces.
Step 3
Put the beef into a bowl, add 5ml of cooking wine, 5ml of soy sauce, 5g of oyster sauce, and 5ml of egg white. Stir well.
Step 4
Add 5g of cornstarch, stir well, and marinate for 5 minutes.
Step 5
Heat an appropriate amount of oil in a pan until it reaches 60% heat, then fry the beef in it.
Step 6
Fry the beef until it changes color, then remove it and drain the oil.
Step 7
Leave some oil in the pan, add the garlic and ginger, and stir-fry for a moment.
Step 8
Next, add 10g of beef sauce and stir-fry until the aroma comes out.
Step 9
Then, add the green pepper, red pepper, and garlic chives into the pan, stir-fry evenly.
Step 10
After that, add 3g of salt, then add the beef and stir-fry.
Step 11
Pour in 10ml of cooking wine and 10ml of soy sauce to season.
Step 12
Add an appropriate amount of cornstarch water, stir-fry to thicken the sauce.
Step 13
Add a few drops of sesame oil for color, and it's ready to serve!
More Stir Fry Recipes
Chinese Eggplants with Minced Pork
Best secrets for stir-frying beef
Cutting the beef: Remember to cut across the grain of the meat, this way the beef will be more tender when stir-fried. The beef should be sliced thinly, the thinner the better for absorbing the flavor.
Marinating the beef: The marinating time doesn't need to be long, about 5 minutes is enough. Adding some soy sauce, cooking wine, oyster sauce, and other seasonings will make the beef more tender and flavorful.
Oil temperature control: When frying the beef, the oil temperature should be hot, but not too high. About 60% heat is good, this will quickly seal the moisture on the surface of the beef, keeping it tender.
Fry first, then stir-fry: The process of frying the beef can keep its tenderness and aroma. Don't rush to stir, fry until the beef changes color, then remove it and drain the oil before stir-frying.
Fast cooking: When stir-frying the beef, keep the heat high and stir quickly. Too high a heat can make the beef tough, while too low a heat won’t bring out enough fragrance.
Add cornstarch at the end: Adding a little cornstarch water will make the sauce thicker and the flavor better.
How to enjoy
Directly with rice: The beef is tender and smooth, paired with rice, one bite will give you a satisfying feeling.
With some side dishes: Pair it with a cold dish or stir-fried vegetables, making it even fresher.
In a bun or sandwich: If you like to eat it in a bun, put some beef in a steamed bun or bread, and taking a bite is really satisfying.
With beer or sake: If eating with friends, you can pair it with some alcohol, the flavor will be even better.
Storage method
If you made a little extra, the leftovers can be put into a storage container, let it cool down, then store it in the refrigerator. It can be kept for up to 2-3 days, just heat it up a bit when eating, and the beef's texture will still be good.
Stir-fried dishes are best not to be frozen. For dishes like Beef Stir-Fry, after freezing, the beef may become tough and the texture won't be as good. So it's better to finish it as soon as possible.
How to improve this recipe
Change the meat: If you don’t like beef, or want to try a different flavor, you can substitute the beef with pork, chicken breast, or even lamb.
More vegetables: In addition to green and red peppers, you can add some onions, carrots, or mushrooms for more layers of flavor.
Seasoning changes: If you like a stronger flavor, you can add some black pepper or cumin powder, the taste will be more distinctive.
Add nuts: If you like a crunchy texture, you can sprinkle some peanuts or cashews at the end, it will be more interesting.
Lower oil, healthier version: If you want a lighter version, you can reduce the amount of oil or use a non-stick pan to stir-fry, making the dish healthier.
FAQs:
Marinate for about 5-10 minutes, and make sure the oil temperature is not too high when frying, to avoid overcooking. This way, the beef will be crispy on the outside and tender on the inside.
It can also be served with a bowl of white rice, the stir-fried beef pairs really well with rice and is very appetizing. If you want more flavor, you can also prepare some chili sauce on the side for everyone to pair with.
I recommend using paper towels to dry the surface of the beef before stir-frying, or adding some cornstarch during marination, which can help lock in the moisture.
When stir-frying, make sure the heat is high and stir quickly, so the beef won't release too much water.
To make sure it’s not overcooked, you can try picking out a piece of beef, cut it open, and check the color inside. The more tender the inside, the better.
REVIEWS
