Chinese Beef Stir Fry With Vegetables

This is fabricated with a simple simply super flavourful, classic Chinese stir fry sauce. It's a real sauce, one that tastes just like you lot get at proper Chinese restaurants!

Chinese Beef Stir Fry

Stir fries are my go-to for those nights when I tin can't deal with more than the bare minimum endeavor for dinner. I know I can always knock up a stir fry using whatever greens I accept left in my refrigerator. Even if I simply have green beans and an onion (and some protein!). Equally long as I take a tasty sauce, I'm ane happy gal!

Then I have a secret weapon for super fast midweek meals – a homemade all purpose stir fry sauce. I call him Charlie. As in – Charlie Brown, because information technology'southward a brown sauce. Ha ha ha. Don't kill yourself laughing at my lack of originality!

Charlie is my hole-and-corner weapon because he takes minutes to make and lasts in the refrigerator for weeks and weeks. He is like to the sauce of many Chinese stir fries, but not an verbal replica of any. Which ways he is a smashing base of operations to utilise for a seemingly endless array of Chinese dishes with the improver of a few actress flavourings.

And he'sreal. He tastes like a real Chinese stir fry sauce, with proper depth of flavor.

Say howdy to Charlie! That'due south him on the lesser correct photograph. Looks unimpressive, doesn't he? No hint of the power within! 🙂

The beauty of Charlie is that he will reside in your fridge for weeks, then when you need him, he'south ever ready to go. But give him a proficient shake, cascade him in your stir fry and add together h2o. He's already got cornstarch/cornflour in him so he turns into a glorious thick sauce that coats your stir fry beautifully.

Information technology'south been over a yr since I last shared a recipe using Charlie. The reason I thought of this is because Super Nutrient Ideas (Commonwealth of australia's #i food magazine!) asked me to practise a feature with a serial of recipes using Charlie. You will beamazed what yous can make with him! Non simply stir chips – soups, sauces, noodle stir fries and even using him as a marinade.

Then I spent concluding week developing recipes for the Super Food Ideas feature (which comes out in early February – I'll share more than nearly that when the issue is released!). And I had a handful of ingredients leftover which is why I decided to share this stir fry recipe today.

If you want more ideas for how to utilize Charlie, you tin have a wait at this mail – 10 Archetype Chinese Dishes, 1 Astonishing Sauce, where I share 10 more than Chinese dishes (all on one page!) that you can make using Charlie.

For now, I present to yous this classic Beef Stir Fry fabricated using Charlie. 🙂 Simply I've also provided the ingredients to make the sauce from scratch too. Savour! – Nagi x

Option: Tenderising beef for stir fries

Ever notice how the meat in Chinese dishes is and so incredibly tender, and how your stir fries at dwelling are just never the same? The secret is tenderising the meat – a method chosen velveting.

That's correct. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising information technology!

Find out how to use this elementary, highly constructive method: How to Tenderise Beef (the Chinese way).

This is optional only, when wanting to brand stir fries with economical beef or you merely want extra tender beef, Chinese restaurant style!

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Servings ii

Fabricated with a classic Chinese stir fry sauce, this is a great recipe to use up any leftover greens you have in the refrigerator! Instead of making this Sauce, you can employ my All Purpose Stir Fry Sauce (encounter Note ane) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)

Sauce (Annotation 1)

▢ three tsp cornstarch / corn flour*
▢ two tbsp + ane/3 cup water , separated
▢ 2 tbsp soy sauce (Note 2)*
▢ 1 tbsp oyster sauce*
▢ two tbsp Chinese cooking wine OR Mirin (Notation 3)*
▢ 1 tsp white sugar*
▢ ane/2 tsp sesame oil (optional)*
▢ Dash of blackness pepper*

Stir Fry

▢ two tbsp peanut oil
▢ i garlic clove , crushed
▢ vii oz / 200 yard beef , skillful quality, thinly sliced (Note 4)
▢ ane/2 minor onion , sliced (xanthous, brown or white)
▢ 1/2 red bell pepper / capsicum , sliced
▢ 1 small carrot , halved lengthwise and sliced thinly on the diagonal
▢ 3 infant pak choy / bok choy , quartered lengthwise
▢ 2 stems scallion / shallots , cut into one.5"/3cm pieces

To Serve

▢ Steamed white rice
▢ Sesame seeds (optional)
▢ Fresh cilantro / coriander (optional)

Combine the cornstarch and ii tbsp of water in a small bowl, mix until shine.
Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
Place the beef and ii tbsp of Sauce in a bowl and mix gently. Ready aside for 15 minutes.
Add together 1/iii cup h2o into the remaining Sauce. Set up aside.
Heat oil in wok over high oestrus. Add together garlic and cook for xv seconds.
Add onion and melt for 1 infinitesimal.
Add the beef and melt until information technology changes colour from cherry to light brown but not cooked through.
Add together bell pepper and carrots and stir fry for 30 seconds.
Add Sauce and melt for 30 seconds.
Add together pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
Remove from estrus immediately.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

ane. Shortcut - Instead of making this Sauce for this recipe, you can use 5 tablespoons of my Homemade All Purpose Stir Fry Sauce.(i.east. replace the ingredients marked with * with v tbsp of my All Purpose Stir Fry Sauce. Add the same quantity of h2o specified in this recipe and follow all other directions in this recipe.

two. Soy - Please use ordinary all purpose soy sauce for this. I employ Kikkoman. Exercise not use light soy sauce (too salty) or dark soy sauce (as well thick).

three. Chinese cooking wine is an essential ingredient for real stir fry sauces. The alcohol cooks out. Notwithstanding, if yous cannot get information technology, substitute with chicken broth.

4. Beefiness -As with all stir fries, this cooks very quickly so you need to apply a decent cut of beefiness for it. Rump, flank, sirloin, t-bone and scotch fillet are fantabulous for this recipe.

Slice the beef against the grain. When yous look at the beef, you lot will notice that the fibres are mostly going in i direction. Place the beef in front of you so the fibres are going left to right. And then cut through the fibres i.e. cut perpendicular to the direction of the fibres (run across here for illustrative image). Cutting it this way makes the beef more tender!

Boring cooking cuts, like chuck, are not suitable unless you tenderise it (seeHow to tenderise beef the Chinese restaurant style)

Nutrition per serving, excluding rice. You lot can reduce the calories by eighty calories by using a not stick skillet and halving the oil.

I believe you tin make great food with everyday ingredients even if yous're short on time and cost witting. You just need to cook clever and get creative!

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Source: https://www.recipetineats.com/easy-classic-chinese-beef-stir-fry/

Chinese Beef Stir Fry With Vegetables