Flavorful Beef Stir-Fry
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 453.59 453.59 g sirloin steaks or 453.59 g beef tenderloin steak, sliced thin
- assorted chopped vegetables (bell peppers, carrots, celery, bean sprouts, mushrooms, bamboo, broccoli, etc.)
- tofu, cubed (optional)
-
Marinade
- 44.37 ml sherry wine or 44.37 ml apple juice
- 22.18 ml soy sauce
- 9.85 ml oyster sauce
- 4.92 ml cornstarch
- 2.46 ml baking soda
- 1.23 ml salt
- 1 clove garlic, crushed
- 1 inch fresh ginger, peeled and sliced or grated
-
Sauce
- 118.29 ml water
- 9.85 ml cornstarch
- 14.79 ml oyster sauce
- 14.79 ml ketchup
- 14.79 ml soy sauce
- 2.46 ml five-spice powder (optional)
directions
- Combine beef and marinade in zipper-type plastic bag.
- Marinate in refrigerator at least 3 hours.
- Heat 2 T oil in wok.
- Stir-fry/pan-fry the meat in 2 batches until cooked through.
- Remove meat to a warm dish.
- Add chopped vegetables and a bit of oil to wok.
- Stir-fry until crisp-tender.
- Return meat to wok.
- Add tofu if desired.
- Stir-fry until heated through.
- Add sauce; cook to desired thickness.
- Serve with steamed jasmine rice, if desired.
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Reviews
-
I really enjoyed the marinade for this stir-fry, very simply and just the right amount, the beef wasn't dripping wet when it hit the pan, so it cooked up nicely. I did feel that the sauce needed a little more pizazz, but that is a personal prefernece. I added some garlic, a little more soy sauce, some ground ginger, and crushed red pepper flakes. I did use the optional 1/2 teaspoon of Chinese 5 Spice powder, but next time I would cut back to about 1/8-1/4 teaspoon. Will be making this again, thanks for sharing!
RECIPE SUBMITTED BY
I lived in Hong Kong for a while and just love Cantonese food. Also a huge fan of Southern Indian cuisine.