Asian Beef Stir-Fry Easy Tender Dinner Idea

Welcome to a truly special recipe that brings restaurant-quality flavors right into your kitchen! Discover this incredibly easy, yet profoundly flavorful Asian beef stir-fry. You will achieve incredibly tender beef thanks to a simple technique, creating a dish that feels both comforting and gourmet. Perfect for a quick weeknight meal, this recipe is also highly customizable with your favorite vegetables.

Why You’ll Love This Asian Beef Stir-Fry

This Asian beef stir-fry offers so much joy and simplicity in one delicious package. You will achieve incredibly tender, succulent beef every single time, making each bite a delight. Enjoy the rich, authentic stir-fry sauce flavor that perfectly coats every ingredient.

The quick preparation and cooking time mean you can have a fantastic meal on the table in minutes. It’s also highly versatile, allowing you to easily swap in different vegetables based on what you have. This recipe is perfect for a satisfying homemade meal that connects you to simple culinary pleasures.

Ingredients for Asian Beef Stir-Fry

For a truly authentic Asian beef stir-fry, fresh, quality ingredients are key. Each component plays a vital role in building those deep, satisfying flavors we all love. From the perfectly tenderized beef to the glossy, rich sauce, every ingredient contributes to an unforgettable meal.

Beef

• 7 oz / 200 g beef rump steak or flank, or any other quick cooking steak cut
• 1/2 tsp baking soda / bi-carbonate soda, for velveting

Stir-Fry Sauce

• 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 sesame oil, toasted (brown) not untoasted (yellow)
• Pinch white pepper, substitute with black pepper
• 3 tsp cornstarch / corn flour
• 1/2 cup water, separated

Vegetables

• 1 1/2 tbsp peanut oil
• 1 garlic clove, finely minced with a knife
• 1/2 small onion, sliced (yellow, brown or white)
• 1/2 red capsicum / bell pepper, sliced into 7mm / 1/3″ thick slices
• 1 small carrot, peeled, halved lengthwise and sliced thinly on the diagonal
• 2 bok choy, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width
• 2 green onion, cut into 1.5″/3cm pieces, firm white end separated from soft green parts

To Serve

• Steamed white rice
• Sesame seeds (optional garnish)

Notes & Substitutions

For the best results with your tender Asian beef stir-fry, select beef cuts like rump, flank, or sirloin. If using slower-cooking cuts, you might need to adjust the baking soda and tenderize slightly longer. You can easily swap the protein for chicken, pork, or even lamb. Baking soda is truly essential for the “velveting” technique, creating that signature tender texture. Always use light or all-purpose soy sauce, not dark. Oyster sauce adds incredible umami, vegetarian versions are available if preferred.

Chinese cooking wine is crucial for authentic flavor, but mirin, sake, or dry sherry make good substitutes. For a non-alcoholic option, use chicken stock. Cornstarch provides that beautiful glossy, thick sauce. Feel free to use your desired hard and leafy greens, just remember to prep everything before cooking.

Equipment Asian Beef Stir-Fry

Gathering your tools beforehand makes the stir-frying process smooth and enjoyable. You will need a large non-stick pan or a traditional wok for optimal cooking. A sturdy cutting board and a sharp knife are essential for precise ingredient preparation. Finally, have a couple of mixing bowls and a whisk ready for creating the delicious sauce.

How To Make Asian Beef Stir-Fry

Creating a fantastic Asian beef stir-fry is simpler than you might think, especially with these clear steps. The key is to prepare everything ahead, as the actual cooking goes very quickly. Trust the process, and you will achieve wonderfully tender beef and a savory, glossy sauce that truly coats every ingredient.

1. Prepare Beef

Begin by slicing the beef thinly, always against the grain. This helps ensure maximum tenderness. Place the beef in a bowl, then sprinkle the baking soda over it. Use your fingers to toss the beef, coating it as evenly as possible. Let the beef sit for 20 minutes; do not exceed this time. Next, rinse the beef thoroughly under cold tap water in a colander to remove all the baking soda. Shake and pat off any excess water using paper towels; the beef doesn’t need to be completely dry, just not soaking wet. Put the rinsed beef into a clean bowl.

Research confirms that the velveting technique, often using baking soda, helps chemically break down meat fibers for a more tender result. Learn more about velveting meat for tenderness.

2. Make the Sauce

In a separate bowl, combine the soy sauce, oyster sauce, Chinese cooking wine (or mirin), white sugar, sesame oil, and white pepper. Whisk these ingredients together until well combined. Measure out 1.5 tablespoons of this sauce mixture and use it to coat the prepared beef, tossing gently. To the remaining sauce, add the cornstarch and whisk until it is lump-free. Finally, whisk in 1/2 cup of water until the sauce is smooth and well-integrated. Your sauce is now ready to transform your Asian beef stir-fry.

3. Stir-Fry

Heat the peanut oil in a large non-stick pan or wok over high heat until it shimmers. Add the sliced onion and minced garlic, stir-fry for just 10 seconds to release their aromatics. Next, add the beef to the pan. Stir-fry for about 1.5 minutes, or until the beef changes color from red to light brown, but is not fully cooked through. Now, add the harder vegetables: carrots, red bell pepper, and the bok choy stems. Also, add the firm white parts of the green onions.

Stir-fry these for 1 minute. Give your prepared sauce another quick stir, then pour it into the pan. Cook until the sauce begins to bubble and thickens quickly, which will only take a moment. Finally, add the bok choy leaves and the soft green parts of the green onions. Toss everything together for another 30 to 60 seconds, just until the leaves are wilted and the sauce becomes glossy, beautifully coating all the ingredients.

Originating in China, the stir-frying technique has become a global culinary staple, known for its quick cooking and ability to preserve vegetable crispness. Discover more about the origins of stir-frying.

4. Serve

Serve your homemade Asian beef stir-fry immediately over fluffy steamed white rice. For an extra touch of flavor and visual appeal, garnish with a sprinkle of sesame seeds, if desired. Enjoy the tender beef and vibrant vegetables in every forkful!

Pro Tips & Troubleshooting

Achieving a truly delicious Asian beef stir-fry is easy with a few key techniques. Velveting the beef with baking soda is absolutely essential for tender, succulent results; never skip this step! High heat is crucial for proper stir-frying, ensuring a quick sear and crisp vegetables. Do not overcrowd your pan; cook in batches if necessary to maintain high heat and prevent steaming.

Always prepare all your ingredients before you start cooking, as stir-frying moves very fast. Adjust your vegetables by cooking harder ones first to ensure even doneness. If your sauce is too thick, add a touch more water; if it’s too thin, a bit more cornstarch slurry can help. Finally, prevent bitter garlic by ensuring you do not burn it during the initial sauté.

Serving Suggestions & Variations

This versatile Asian beef stir-fry pairs beautifully with a variety of sides. Serve it alongside perfectly steamed jasmine rice, brown rice for a nuttier flavor, or cauliflower rice for a low-carb option. You can also enjoy it with noodles or as part of a larger meal with fried rice or crispy spring rolls. Feel free to explore other protein variations like chicken, pork, or shrimp.

Vegetable swaps are encouraged – try broccoli florets, crisp snow peas, earthy mushrooms, or shredded cabbage. If you like a kick, spice it up with chili flakes or a dash of Sriracha. For an extra layer of texture and nutty flavor, garnish your delicious creation with chopped peanuts.

Nutrition Information

This flavorful Asian beef stir-fry offers a balanced and satisfying meal. Below is an estimated nutritional breakdown per serving, providing a good source of protein and essential vitamins. Please remember that these values are estimates and can vary based on specific ingredients and portion sizes.

Note: Nutrition is an estimate and may vary.

Frequently Asked Questions (FAQ)

Final Thoughts

We hope you enjoy crafting this incredibly easy, flavorful, and tender Asian beef stir-fry as much as we do. Mastering the simple velveting technique will elevate your home cooking, ensuring perfectly succulent beef every time. This recipe delivers a delicious, quick, and satisfying meal that is perfect for any occasion, connecting you with the joy of simple cooking. We encourage you to share your beautiful creations and valuable feedback with us!

Dominique

Authentic Asian Beef Stir-Fry

A quick and delicious Authentic Asian Beef Stir-Fry featuring tender beef, crisp vegetables, and a savory sauce, perfect for a weeknight meal.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 6 minutes mins

Total Time 41 minutes mins

Servings: 3 servings

Course: Main Course

Cuisine: Asian, Chinese

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 200 g Beef rump steak or flank or any other quick cooking steak cut
• 1/2 tsp Baking soda for velveting

Stir-fry Sauce

• 2 tbsp Soy sauce (light or all-purpose)
• 1 tbsp Oyster sauce
• 2 tbsp Chinese cooking wine OR Mirin
• 1 tsp White sugar
• 1/2 tsp Toasted sesame oil
• Pinch White pepper substitute with black pepper
• 3 tsp Cornstarch
• 1/2 cup Water separated

Other Ingredients

• 1 1/2 tbsp Peanut oil
• 1 clove Garlic clove finely minced
• 1/2 Small onion sliced (yellow, brown or white)
• 1/2 Red capsicum / bell pepper sliced into 7mm / 1/3″ thick slices
• 1 Small carrot peeled, halved lengthwise and sliced thinly on the diagonal
• 2 Bok choy cut leaves from stems, cut thick stems lengthways
• 2 Green onion cut into 1.5″/3cm pieces, firm white end separated from soft green parts
• Steamed white rice
• Sesame seeds optional

Equipment

• Large non-stick pan or wok
• Bowl
• Colander
• Knife

Method

 

Preparation

1. Toss beef with baking soda and let it rest for 20 minutes to tenderize.
2. Rinse the beef thoroughly under tap water in a colander, then pat off excess water.
3. Combine all sauce ingredients. Use 1 1/2 tablespoons to coat the beef, then mix cornflour and water into the remaining sauce.

Cooking

1. Heat peanut oil in a wok over high heat, then quickly stir-fry onion and minced garlic for 10 seconds.
2. Add the beef to the wok and stir-fry until its color changes to light brown.
3. Incorporate capsicum, carrots, bok choy stems, and the white parts of green onions, then stir-fry for 1 minute.
4. Pour the prepared sauce into the wok and stir until it thickens and begins to bubble.
5. Add the bok choy leaves and green parts of the green onions, tossing for 30 seconds to 1 minute until wilted and coated in the glossy sauce.

Serving

1. Serve the stir-fry immediately with steamed white rice, garnished with sesame seeds if desired.

Notes

Use a quick-cooking steak cut like rump or flank. For the sauce, use light or all-purpose soy sauce, not dark soy, and Mirin can be substituted for Chinese cooking wine. Ensure to use toasted (brown) sesame oil. If white pepper is unavailable, black pepper works as a substitute. For a low-carb option, serve with cauliflower rice instead of steamed white rice. Garnish with sesame seeds if desired.

Dominique

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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.

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