Beef Stir Fry

Ever wonder how Chinese restaurants get their beef so tender? Learn the secret for recreating that tender, flavourful beef at home, It’s an easy, healthy dinner the whole family will love.

About this Chinese Beef Stir Fry Recipe

Getting the beef tender and flavourful is easier than you might think.

It all comes down to a few simple things – choosing the right cut, tenderising the meat, and using the right marinade.

Read on to discover the steps for making delicious, restaurant-style beef stir-fry in your own kitchen.

How to Choose the Right Cut of Beef for Stir-Fry

Choosing the right cut is important for stir-fry. Tenderising helps, but if the beef is naturally too tough, achieving the desired outcome is nearly impossible.

• Choose a tender cut: As a general rule, the more a muscle is used, the tougher the meat tends to be. Sirloin, rump, flank steak, ribeye, and beef fillet or tenderloin are all good choices for stir-frying, with fillet or tenderloin being the most tender.

• Look at the fibres: The texture can vary with the meat’s age, gender and diet, so even similar cuts can be quite different. Look for beef with fine, smooth fibres for a more tender result.

• Slice it thinly: Thin slices cook quickly and are much easier to chew. Always slice against the grain to shorten the muscle fibres. I cut the beef into thin strips for this recipe, which also makes it easier to marinate and cook.

Tenderise Beef with Baking Soda

Baking soda is a well-known trick used in many Chinese restaurants to help tenderise beef. Here are a few things you need to know:

• Use a small amount: You only need a little baking soda. For every 500g of beef, you only need 1-3 grams. As a guide, 1gram is about ¼ teaspoon.
• Mix and marinate: Dissolve the baking soda in about 1 tablespoon of water, then add it to the beef. Mix well to coat the meat evenly. Let it sit for 15-20 minutes.
• Rinse (optional): Baking soda can leave a slightly soapy taste if too much is used. If you prefer, rinse the beef with water, squeeze dry, then continue with the seasoning.

Ingredients and Substitutions for Chinese Beef Recipe

• Beef: I use beef tenderloin in this recipe and cut it into thin strips, about ½ cm thick. You can also slice it against the grain into thin slices if you prefer.
• Oyster Sauce: Oyster sauce is widely used in modern Chinese cooking. It adds more flavour and saltiness. If substituting oyster sauce, use the same amount of soy sauce. If you don’t mind MSG, it can also be used as a flavour enhancer.
• Rice Wine: Used in this recipe to marinate the beef. You can substitute white wine, or, if you skip it, use the same amount of water instead to dissolve the cornstarch.
• Onion: Cooked onion adds natural sweetness, so there’s no need to add extra sugar. You can also use other slightly sweet vegetables, such as bell pepper, snow peas or broccoli.
• Ginger: Ginger adds flavour and aroma to the dish, but it’s not meant to be eaten.

Instructions for Beef Stir Fry

Step 1: Tenderise and Marinate the Beef

• Dissolve the baking soda in 1 tablespoon of water, then mix it well with the beef. Set aside for 20 minutes.
• Add the soy sauce, oyster sauce, rice wine, black pepper and cornstarch. Mix well and marinate for another 10 minutes.

Step 2: Cook the Beef and Vegetables

• Heat 1 tablespoon of oil in a pan over medium heat. Add the beef and cook until just cooked through, about 3-5 minutes, then set aside.
• Add another 1 tablespoon of oil, ginger and the onion. Cook until the onion softens.

Step 3: Bring It All Together

• Return the beef to the pan and add 1/2 tablespoon of soy sauce and coriander. Stir-fry everything together.
• Let everything sizzle, turning it a couple of times, until lightly caramelised. About 3 minutes.
• Add 1 tablespoon of rice wine and season with black pepper (optional). For a glossy finish and better presentation, mix in 1/2 tablespoon of oil (or sesame oil). (optional)
• Serve hot.

Cooking Tips for the Chinese Beef Stir Fry

• Serving Size: Chinese stir-fry is best cooked in a small batch, usually 2-3 servings at a time, so the beef and vegetables have enough space to sizzle properly and develop better flavour.
• Pan: Unless you’re experienced with using a wok, I recommend using a non-stick pan instead. The cornstarch coating on the beef can easily stick to a wok.
• Stir-Frying the Beef: Cornstarch-coated beef may stick together at first. Spread it out, cook one side, then turn it over. Once the coating sets, the pieces will separate easily.

Now you know how to get that delicious Chinese-style beef stir-fry at home. Give this recipe a try.

Serve it with steamed rice for an easy weeknight dinner the whole family will enjoy. 🧡

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