Description
This Beef Stir Fry Recipe is a delicious easy to follow and better than takeout recipe with sweet, sticky and savory umami sauce flavors.
Ingredients
Units
Scale
Beef Strips
- 500 grams beef strips
- 2 tbsps. oil vegetable (canola)
Vegetables
- 1/2 red onion thinly sliced
- 6 small garlic cloves minced (or 4 medium size)
- 1 tbsp. ginger grated
- 2 tbsps oil vegetable (canola (split between the 3 ingredients above and the 2 ingredients below because they are cooked separately))
- 2 carrots thinly sliced (julienned)
- 1 large red bell pepper sliced (seeds discarded)
Serving
- sesame seeds toasted
- nuts toasted
- spring onion
The Best Beef Stir Fry Sauce
- 2 tbsps. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp rice vinegar
- 1 1/2 tsp sesame oil
- 1 tsp muscovado sugar
- 2 tbsps. hoisin sauce
- 2 tbsps. sherry or port
- 1 tbsp. honey
- 1/2 cup water
Maizena (Cornflour) Slurry
- 2 tbsps. maizena
- 1/2 cup water
Instructions
- Combine the maizena and water, stir to combine and set aside.
- In a measuring jug add the sauce ingredients and use a fork to mix it together.
- Heat a large non stick pan or wok and wait for it to heat, takes a couple of seconds then add 2 tablespoons of oil which will heat up immediately and shimmer so add the beef strips. See notes below on seasoning.
- Leave the beef strips to sear, stir once or twice. This takes about 4 minutes to have them slightly seared, they wont be completely brown. Remove and set aside.
- Same pan add one tablespoon of oil from the veggies ingredients and add the onions for a few seconds only (keeping them crunchy). Follow up with the garlic and ginger, a few more seconds, remove and set aside on a plate. Same pan, add the last tablespoon of oil. Add the carrots and bell pepper. Try not to mix it up rather shake, toss or use a wooden spoon to slightly separate so they don't burn. About 2 minutes. Don't add any water yet! Add a tablespoon or two of the 'sauce ingredients' if needed, shake and return the rest of the ingredients.
- Return the beef strips, onions, garlic & ginger half of the sauce and the cooked noodles. Gently mix to combine.
- Pour the rest of the sauce over and about 2 tablespoons of water and the maizena slurry. Gently combine, cook for another 2 minutes or until the sauce is nice and thick. Remove from the heat.
- Add the nuts, sesame seeds and spring onions. See notes below on consistency.
Notes
Note 1.
Beef
I did not season the beef strips because the sauce has well seasoned and flavored ingredients otherwise it may be salty or too hot with any extra seasoning as well.
This stir fry sauce is meant to be thick so don't be in a hurry to add water. If by the end of the recipe it's too thick then add just less than a quarter cup of water before taking it off the heat and make sure the heat is high. Shake and remove off the heat.
Continue with recipe serving suggestions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Chinese
Nutrition
- Calories: 403
- Sugar: 10
- Sodium: 720
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 22
- Fiber: 2
- Protein: 20
- Cholesterol: 54