By:Nagi
221 Comments
This is made with asimple but super flavourful, classic Chinese stir fry sauce.It’s a real sauce, one that tastes just like you get at proper Chinese restaurants!
Chinese Beef Stir Fry
Stir fries are my go-to for those nights when I can’t deal with more than the bare minimum effort for dinner. I know I can always knock up a stir fry using whatever greens I have left in my fridge. Even if I only have green beans and an onion (and some protein!). As long as I have a tasty sauce, I’m one happy gal!
So I have asecret weapon for superfastmidweek meals – a homemade all purpose stir fry sauce. I call him Charlie. As in – Charlie Brown, because it’s a brown sauce. Ha ha ha. Don’t kill yourself laughing at my lack of originality!
Charlie is my secret weapon because he takes minutes to make and lasts in the fridge for weeks and weeks. He is similar to the sauce of many Chinese stir fries, but not an exact replica of any. Which means he is a great base to use for a seemingly endless array of Chinese dishes with the addition of a few extra flavourings.
And he’sreal. He tastes like a real Chinese stir fry sauce, with proper depth of flavour.
Say hi to Charlie! That’s him on the bottom right photo. Looks unimpressive, doesn’t he? No hintof the power within! 🙂
The beauty of Charlie is that he will reside in your fridge for weeks, then when you need him, he’s always ready to go. Just give him a good shake, pour him in your stir fry and add water. He’s already got cornstarch/cornflour in him so he turns into a glorious thick sauce that coats your stir fry beautifully.
It’s been over a year since I last shared a recipe using Charlie. The reason I thought of this is because Super Food Ideas (Australia’s #1 food magazine!) asked me to do a feature with a series of recipes using Charlie. You will beamazed what you can make with him! Not just stir fries – soups, sauces, noodle stir fries and even using him as a marinade.
So I spent last week developing recipes for the Super Food Ideas feature (which comes out in early February – I’ll share more about 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 use Charlie, you can have a look at this post –10 Classic Chinese Dishes, 1 Amazing Sauce, where I share 10 more Chinese dishes (all on one page!) that you can make using Charlie.
For now, I present to you this classic Beef Stir Fry made using Charlie. 🙂 BUT I’ve also provided the ingredients to make the sauce from scratch too. Enjoy! – Nagi x
Option: Tenderising beef for stir fries
Ever notice how the meat in Chinese dishes is so incredibly tender, and how your stir fries at home are just never the same?The secret is tenderising the meat – a method called velveting.
That’s right. Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it!
Find out how to use this simple, highly effective method: How to Tenderise Beef (the Chinese way).
This is optional only, when wanting to make stir fries with economical beef or you simply want extra tender beef, Chinese restaurant style!
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Easy Classic Chinese Beef Stir Fry
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 8 minutes mins
Total: 23 minutes mins
Dinner, Stir Fry
Chinese
4.92 from 82 votes
Servings2
Tap or hover to scale
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1)If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Ingredients
Sauce (Note 1)
- 3 tsp cornstarch / corn flour*
- 2 tbsp + 1/3 cup water , separated
- 2 tbsp soy sauce (Note 2)*
- 1 tbsp oyster sauce*
- 2 tbsp Chinese cooking wine OR Mirin (Note 3)*
- 1 tsp white sugar*
- 1/2 tsp sesame oil (optional)*
- Dash of black pepper*
Stir Fry
- 2 tbsp peanut oil
- 1 garlic clove , crushed
- 7 oz / 200 g beef , good quality, thinly sliced (Note 4)
- 1/2 small onion , sliced (yellow, brown or white)
- 1/2 red bell pepper / capsicum , sliced
- 1 small carrot , halved lengthwise and sliced thinly on the diagonal
- 3 baby pak choy / bok choy , quartered lengthwise
- 2 stems scallion / shallots , cut into 1.5"/3cm pieces
To Serve
- Steamed white rice
- Sesame seeds (optional)
- Fresh cilantro / coriander (optional)
Instructions
Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
Add 1/3 cup water into the remaining Sauce. Set aside.
Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
Add onion and cook for 1 minute.
Add the beef and cook until it changes colour from red to light brown but not cooked through.
Add bell pepper and carrots and stir fry for 30 seconds.
Add Sauce and cook for 30 seconds.
Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
Remove from heat immediately.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
Recipe Notes:
1. Shortcut - Instead of making this Sauce for this recipe, you can use 5 tablespoons of my Homemade All Purpose Stir Fry Sauce.(i.e. replace the ingredients marked with * with 5 tbsp of my All Purpose Stir Fry Sauce. Add the same quantity of water specified in this recipe and follow all other directions in this recipe.
2. Soy - Please use ordinary all purpose soy sauce for this. I use Kikkoman. Do not use light soy sauce (too salty) or dark soy sauce (too thick).
3. Chinese cooking wine is an essential ingredient for real stir fry sauces. The alcohol cooks out. However, if you cannot get it, substitute with chicken broth.
4. Beef -As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (seeHow to tenderise beef the Chinese restaurant way)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
Nutrition per serving, excluding rice. You can reduce the calories by 80 calories by using a non stick skillet and halving the oil.
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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221 Comments
Samantha says
Just wondering if the nutrition is just the stir fry or is it with rice as wellReply
- Stephen says
delicious delicious & more!Reply
- Leora says
Loved this recipe!
Doubled the sauce amount (left out the sugar) as I had 500g beef strips. Used Nagi’s ‘velveting’ (tenderising) method first with bicarb soda and it was such a hit!
Had snow peas, broccoli, corn kernels and capsicum and stir fry noodles instead of rice. Added a squeeze of lime and a sprinkle of sesame seeds. Can’t wait to add this on regular rotation!Reply
- Margot Clarke says
I just used supermarket beef strips and they turned out lovely and tender thanks to the Velveting tip. Such a delicious sauce! Thank you Nagi for another fabulous recipe. I added some flaked almonds and broccoli because they were in the pantry. Best stir fry I have ever made.Reply
- Robyn Grimshaw says
I have made this recipe so many times, always tastes great.Reply
- Kate says
live half an hour from our local town and never go out for dinner there.This recipe gives the vibes of quality Aussie Chinese but at home.
Simple to pull together with a couple of other recipies to have a tasty Chinese banquet in the same time it would take me to get it elsewhere.
This is a keeper
Reply
- Lily says
I’ve tried many recipes from this site and they are all great! Not sure what I did wrong here but I followed the recipe exactly. The sauce turned out very thick and it wasn’t enough of it. Also, bock Choy didn’t get cooked at all within 1 min. Maybe I’ll try again next time…
Reply
- Marie says
Great recipe base of sauce and beef. I used what I had to hand, so it was spring onion, shallot, broccolini and some frozen veg. Worked well! Thank you Nagi.Reply
- Marta says
Did you add tea spoon of corn starch? I made that mistake and had to add a lot of extra water 🤣🤣🤣
Reply
- Jane says
Hello Nagi, I am one of your faithful followers. I have so many of your brilliant recipes marked to make again. I made this tonight for the first time and wasn’t happy with the beef – it was more steamed than seared. So I took all the beef out of the pan, got a new hot pan in the go and quickly tried to sear. It was better but still a bit limp. What did I do wrong
Reply
- Lee says
It was tenderised (Chinese restaurant style) by leaving it in the cornstarch marinade. You could skip that part if you prefer it seared and just add all the sauce later but I love the tenderness personally.Reply
- Annie scerri says
Hi, Navi, I bought your cookbook & cooked pork belly
Roast. The outcome was so ver
good with crackling skin. My family was so happy , that I cooked again. I will never change to another way. First time of my life that I was successful. We love pork belly roast. I can recommend to get your recipe. I rate this 10/10.Thank you.Reply
- Linda D. says
Delicious!! All of your recipes are always a hit in our house! Thank you.
Reply
- Barb says
Quick and easy. Had a few wilting veges in the fridge and half a bag of spinach leaves so used this recipe as a side dish minus the beef. Did have to add a wee bit more water to the sauce, but all in all it was delish.Reply
- Kathy Holler says
Hi Nagi: really enjoying your recipes and Dozer is a love. I’m going to try your Charlie Brown sauce- sounds delightful, just like my DOG, CHARLEY BROWN (a chocolate lab) He’s a sweetie..
Reply
- VB says
Super quick & super tasty 🙂Reply
- Avon Kleinman says
Thanks again Nagi. My meal turned out so yum! I had it in combination with your “Saucy Vegetable Stir Fry” recipe. Both meals were better than my local Chinese takeaway! 🙏😀Reply
- Lisa C says
The best tip was how to tenderize the sliced beef! I love how this tastes. I used a bunch scallions, half onion, 2 cloves chopped garlic, half a cabbage, and fresh jalapeno for heat. I used sherry instead of wine in the sauce.
This is the best beef stir fry I ever made!Reply
- Tina says
Hi Nagi
Just made this recipe for 4, it was lovely but a little salty, should I use light soy next time or reduce the amount of soy sauce to maybe 3 tblsp?Reply
- Ange says
I made this tonight. Big hit! The hubby said ‘oh tasted just like a Chinese takeaway stir fry!’ I’m like yes that’s the recipe I used lol.
Reply
- Carol Blackler says
I not only made it, I tweaked it. I put two green chillies and half a large zucchini in it. Mmm mmm 😋 delicious. Thanks for the recipe 😊.Reply
- Souzan says
Your website is the to go for dinner recipes. I love your cooking. I just made the Easy Classic Chinese beef and it’s really good. though I agree with Rosanna I add a little more water. But I found it a little salty or it’s maybe just me.. In all it’s good.
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