Name: Easy Chinese Beef Stir Fry Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 7 oz (200 g) beef rump steak or flank (or any other quick cooking steak cut); 1/2 tsp baking soda (bicarbonate soda) for velveting; 2 tbsp light or all-purpose soy sauce (NOT dark soy sauce); 1 tbsp oyster sauce; 2 tbsp Chinese cooking wine or Mirin; 1 tsp white sugar; 1/2 tsp toasted (brown) sesame oil; Pinch white pepper (or substitute black pepper); 3 tsp cornstarch (corn flour); 1/2 cup water (separated); 1 1/2 tbsp peanut oil; 1 garlic clove, finely minced; 1/2 small onion (yellow, brown or white), sliced; 1/2 red capsicum (bell pepper), sliced into 7 mm (1/3″) thick slices; 1 small carrot, peeled, halved lengthwise and sliced thinly on the diagonal; 2 bok choy, leaves separated from stems, stems cut lengthways to uniform width; 2 green onions, cut into 1.5″ (3 cm) pieces, white ends separated from green parts; Steamed white rice or cauliflower rice for low-carb option; Sesame seeds (optional)

Introduction

This Easy Chinese Beef Stir Fry is a quick and flavorful dish perfect for busy weeknights. Tender beef and crisp vegetables come together in a glossy, savory sauce that pairs beautifully with steamed rice. With simple ingredients and straightforward steps, it’s a great way to enjoy classic Chinese flavors at home.

The dish shows a close-up of a stir-fry with about four layers: at the bottom, glossy brown sauce pooling with a slightly thick texture; on top, tender pieces of dark brown beef that are shiny from the sauce, sprinkled with small white sesame seeds; mixed in are bright green bok choy leaves, light green stalks, and orange carrot slices cut in thin strips; scattered red bell pepper slices add a pop of color; the whole mix sits inside a dark cooking pan with a metal spoon partially submerged in the sauce and ingredients, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz (200 g) beef rump steak or flank (or any other quick cooking steak cut)

1/2 tsp baking soda (for velveting)

2 tbsp soy sauce, light or all-purpose (NOT dark soy)

1 tbsp oyster sauce

2 tbsp Chinese cooking wine or Mirin

1 tsp white sugar

1/2 tsp toasted sesame oil

Pinch white pepper (black pepper can be used as a substitute)

3 tsp cornstarch (corn flour)

1/2 cup water (separated)

1 1/2 tbsp peanut oil

1 garlic clove, finely minced

1/2 small onion, sliced

1/2 red capsicum (bell pepper), sliced into 7mm (1/3 inch) thick slices

1 small carrot, peeled, halved lengthwise, and thinly sliced on the diagonal

2 bok choy, leaves separated from stems, stems cut lengthways to uniform width

2 green onions, cut into 1.5 inch (3 cm) pieces, white ends separated from green parts

Steamed white rice, to serve

Sesame seeds (optional, for garnish)

Instructions

Step 1: Place the beef in a bowl and sprinkle the baking soda over it. Toss with your fingers to coat evenly, then set aside for 20 minutes to tenderize.

Step 2: Rinse the beef under tap water in a colander to remove the baking soda. Shake off excess water and pat dry lightly; it does not need to be completely dry. Return the beef to a bowl.

Step 3: In a separate bowl, mix the soy sauce, oyster sauce, cooking wine or Mirin, sugar, sesame oil, and white pepper. Take 1 1/2 tablespoons of this sauce to toss with the beef. To the remaining sauce, add the cornstarch and stir until smooth, then add half a cup of water.

Step 4: Heat the peanut oil in a large non-stick pan or wok over high heat. Add the sliced onion and minced garlic, stir-frying for about 10 seconds until aromatic.

Step 5: Add the beef to the pan and cook until it changes from red to light brown but is not fully cooked through.

Step 6: Add the carrot, red capsicum slices, bok choy stems, and the white parts of the green onions. Stir fry everything together for about 1 minute.

Step 7: Pour in the prepared sauce with cornstarch. Stir continuously until the sauce begins to bubble and thicken.

Step 8: Add the bok choy leaves and the green parts of the green onions. Toss everything for 30 seconds to 1 minute until the leaves are just wilted and the sauce becomes glossy, coating all ingredients nicely.

Step 9: Serve the stir fry immediately with steamed white rice or cauliflower rice for a low-carb option. Garnish with sesame seeds if desired.

Tips & Variations

Velveting the beef with baking soda before cooking helps keep it tender and juicy.

Use light soy sauce for a balanced flavor; avoid dark soy sauce as it can overpower the dish.

Substitute peanut oil with vegetable or canola oil if preferred, but peanut oil adds authentic flavor.

Feel free to add other quick-cooking vegetables like snap peas or mushrooms for variety.

For more heat, add a sliced chili or a pinch of chili flakes during the garlic and onion stir-fry.

FAQs

Can I use other cuts of beef for this stir fry?

Yes, opt for quick-cooking cuts like sirloin, ribeye, or flank steak. Just slice them thinly against the grain for the best texture.

What can I use instead of Chinese cooking wine?

If you don’t have Chinese cooking wine, dry sherry or Mirin are good substitutes, providing a slightly sweet and aromatic flavor.

Dinner

Easy Chinese Beef Stir Fry Recipe