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Steaming Hot Beef Stir-Fry
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.
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Prep Time 35 minutes
Cook Time 6 minutes
Total Time 41 minutes
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.