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- Meat and poultry
- Beef stir fry
A spectacularly simple beef stir fry that is delicious served over freshly steamed rice. Try subbing broccoli for the spring onion, if desired.
39 people made this
- 1 1/2 tablespoons dry sherry
- 3 tablespoons oyster sauce
- 1/2 teaspoon caster sugar
- 2 teaspoons cornflour
- 2 tablespoons groundnut oil
- 450g beef frying steak, thinly sliced
- 6 spring onions, cut into 1cm pieces
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a small bowl, mix the sherry, oyster sauce, sugar and cornflour.
- Heat the oil in a frying pan, and cook the steak about 3 minutes. Stir in sherry sauce mixture. Add the spring onions, and continue cooking 10 minutes, or until the steak is evenly brown and the spring onions are tender.
Reviews & ratingsAverage global rating:(37)
Reviews in English (30)
A very tasty recipe, but I did make a few changes. I doubled the sauce and added approx 1 T. soy sauce to the sauce (I didn't like the strong "fish" taste). Going on others' suggestions, I added carrots and broccoli. I didn't have any sherry and so I used Beef broth (which I use as a substitute for sherry most of the time). It turned out great! Thanks for sharing!-31 Jan 2004
by KERI KENNELLY
This was yummy! I doubled the sauce and added a splash of soy sauce, as someone recommended. I also added freshly diced ginger and broccoli and called it broccoli beef. I made rice and fresh wontons to go with it (I used the recipe inside of the wonton wrapper to make them). There's definitely no need to add salt to this as it's pretty sodium-rich (maybe it was the splash of soy). My Mom gave me some asian cooking tips as she was over: Stir fry is done at very high eat, so crank it up. Cook the beef first, then remove it. Add the veggies (no more oil) and about 1/4 cup of water and put a lid on it. About a minute later return the beef to the pan and created an opening in the center of the pan. Pour the sauce in there and stir it around in the middle until it's translucency changes (about 1 minute). Combine all ingredients and serve. My husband said that this was restaurant quality and perhaps the best broccoli beef he's ever had!-21 May 2004
by Hot Chilli
This is an excellent dish. I didn't have any sherry so used port instead. I also added some regular sliced onion, garlic & mixed veges and served with fried rice.YUMMY!!!-28 May 2003
Beef Stir Fry
Sometimes things are better when they are less complicated and more simple. Like this recipe of Beef Stir Fry. It isn&rsquot rocket science to throw a pile of ingredients into a wok, friends. And my wok is my best friend, by the way&hellip
Stir Fries have become my go to meal, it wins the fuss free award and it tastes awesome! I combined my favorite flavors here, using fresh ginger, garlic and chili with soy and balsamic, tossed it in stir fried vegetables and the most amazing stir fry beef from [email protected]
My Beef Stir Fry was served on noodles with peanuts, but you can serve it with rice or any other pasta if you like. Add your own variety of vegetables and sprouts, as a matter of fact, I find stir fry so versatile that now we have a stir fry night for dinner every week.
One pot, people, with amazingly delicious results! I am also so impressed with the meats [email protected], again, I might as well have shares at the company. Check out their specials this month and stock up on your favorites! Cheers!
Make the marinade by placing all the ingredients in a bowl and mixing together well.
For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles.
Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside.
Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.
Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute.
Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through.
Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve.
Use your choice of steak fillet would also be good but is more expensive than rump. If you have time, leave the beef to marinate for longer.
Stir-fried Beef with Rice White
The beef tastes smooth and tender after two hours of marinating. According to this method, you can also fry the tender beef at home.
The practice of stir-fried beef with rice white
Prepare the ingredients you need, remove the surface fascia of the beef and cut into thin slices across the texture, peel the zizania officinalis and slice it, and cut the colored pepper into diamond-shaped slices
Wash the cut beef in cold water and wash it with dry water. Add half a spoon of light soy sauce, half a spoon of oil, green onion ginger water, white pepper, half an egg white, cornstarch, grab it with your hands and mix for five minutes, put it aside Spoon cooking oil, put in plastic wrap and marinate in the refrigerator for two hours
To adjust the juice, add the right amount of salt to the bowl, one spoon of light soy sauce, one spoon of cooking wine, half a spoon of oil, half a spoon of sugar, a little soy sauce, two spoons of water, and half a spoon of dried starch, mix well and set aside
Add a little cooking oil to the pot, add the marinated beef and stir-fry the loose beef when it changes color, and then set it aside.
Add the green onion, ginger, garlic and fry until fragrant, add the rice whites and stir fry for one minute
Stir the adjusted juice evenly, pour it into the pot and stir-fry evenly, pour the sesame oil
- ¼ cup orange juice
- 3 tablespoons sweet rice wine (mirin)
- 2 tablespoons rice vinegar
- 2 tablespoons red miso paste
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons canola oil
- 1 ½ pounds boneless beef sirloin steak, trimmed and thinly sliced
- 2 cups fresh snow pea pods
- 1 cup sliced carrots
- 1 cup red sweet pepper strips
- 4 teaspoons minced fresh ginger
- 6 cloves garlic, minced
- 3 cups assorted fresh wild mushrooms, cut into bite-size pieces (see Tip)
- 6 green onions, cut into 1-inch pieces
- 1 teaspoon sesame seeds, toasted (see Tip)
- 2 cups hot cooked brown rice
For sauce, in a small bowl combine the orange juice, rice wine, rice vinegar, miso paste, soy sauce and cornstarch.
In a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat, half at a time and cook 2 to 3 minutes or until browned, stirring constantly. Remove from skillet.
Add remaining 1 tablespoon oil to hot skillet. Add snow peas and carrots cook and stir 3 minutes. Add the sweet pepper strips, minced ginger and garlic cook and stir 1 minute. Add mushrooms and green onions cook and stir 3 to 4 minutes more or just until vegetables are crisp-tender. Remove from skillet.
Stir sauce and pour into skillet. Cook and stir until thickened and bubbly. Return cooked meat and vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Top with sesame seeds and additional green onions. Serve with rice.
Tips: Choose assorted mushrooms from your local market. For example, try oyster, shiitake, cremini or morel mushrooms.
To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven about 5 minutes or until golden, shaking pan once or twice.
3 1/2 lean protein, 1 1/2 vegetable, 1 fat, 1 starch, 1/2 other carbohydrate
Beef and spring onion stir fry recipe - Recipes
Is there anything else that goes the same taste as the chinese wine?
you don’t need to substitute. Trust me :)
Judging by shariffah’s name, my guess is she is Muslim, as I am. We don’t consume alcohol. So is there really an alternative to the Chinese wine ingredient? Thanks!
There is really no need to substitute the wine taste which is subtle and for those who grew up being familiar with the taste in their stir-fries. I know not all Chinese families add Chinese wine to their cooking. So it is fine to omit it, will not break the taste of the dish.
Hihi, Im a novice trying to learn cooking :) May i know why is there a need to coat the beef with soda powder 1st & how long should i leave the beef marinated b4 i cooked them?
It’s for tenderizing the meat. It’s up to you depending on how much time you have, I would marinade it for at least 30 minutes or a few hours in the fridge.
Can this recipes be used for other meets like mutton and venison and pork? Thank you !
Can this recipes be used for other meets like mutton and venison and pork? Thank you ! Referring to the Chinese wine in your recipes is it 米酒或白米酒？
I’m not familiar with cooking mutton, sorry. But the recipe can be used with venison, pork and chicken. This is the Chinese wine: https://noobcook.com/shaoxing-wine/
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Spiced beef stir-fry topped with spring onion and coriander
Notes: There is a large population of Muslim Chinese in Beijing. They came from western China and brought with them a unique cuisine that call for the use of spices such as cumin and fennel, which found their way to China along the Silk route. Lamb and mutton are the preferred choice of meat of the Muslim Chinese but you can use any red meat you prefer. The spices in the dish are distinct and extremely flavourful, but the creme de la creme is the addition of lots of chopped spring onion and coriander to complement the meat. Who said that tasty dishes need be complicated?
1) To make the mayo: in a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside.
Cook's Note: You will not need the water if using creamed horseradish.
2) To make the spicy coating: Mix all the ground cumin, dried chilli flakes, black pepper, and salt, on a plate.
3) To make the beef: prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix.
4) Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.
Cook's Note: Wasabi is a Japanese variety of green horseradish, more fiery than white horseradish. It always accompanies sushi. If you find wasabi powder, just combine the powder and warm water to make a paste, or add warm cream. This is not a Chinese recipe but it's fantastic!
Spicy Stir-Fried Beef With Leeks and Onions Recipe
Combine beef, cornstarch, black pepper, 1/4 teaspoon sugar, 1 teaspoon Shaoxing wine, 1 teaspoon fish sauce, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a bowl and toss to combine. cover and refrigerate at least 30 minutes and up to overnight. Combine remaining sugar, soy sauce, fish sauce, Shaoxing wine, and sesame oil, and set aside.
Heat 2 tablespoons oil in a wok over high heat until smoking. Add half of the garlic, half of the hot peppers, and a pinch of salt. Cook, stirring, for 30 seconds, then remove the garlic and chilies to a medium bowl. Reheat the wok until smoking, then add the beef. Cook without moving until browned on first side, about 1 minute. Continue to cook, stirring regularly, until just cooked through to medium-rare, about 1 minute longer. Add to bowl with garlic and chilies.
Wipe out the wok with a paper towel, add remaining tablespoon of oil, and heat until smoking. Add remaining garlic and chilies and season with a pinch of salt. Cook, stirring, until fragrant, about 30 seconds. Add leeks and onions, season with salt, and cook, stirring and tossing constantly until vegetables are tender-crisp, about 2 minutes. Return beef to wok and stir to combine. Add reserved sauce and continue cooking, stirring and tossing constantly, until sauce coats beef and vegetables. Transfer to a serving platter immediately and serve with white rice.
Ingredients of Beef Stir Fry
- 450 gm beef steak
- 2 clove garlic
- 1 1/2 cup mushroom
- 1 teaspoon sugar
- 2 tablespoon lime juice
- 40 ml virgin olive oil
- 2 pinches powdered black pepper
- 3 green chilli
- 4 spring onions
- 1/2 cup capsicum (green pepper)
- 1/2 cup American corn kernels
- 20 ml soy sauce
- 4 pinches salt
How to make Beef Stir Fry
To prepare this amazingly delicious appetizer cum main dish recipe, wash the mushroom and capsicum, and thinly slice them. Take the beef and slice it too in a bowl. Next, chop the green chilli, spring onion and garlic in another bowl. Now, take the beef bowl and sprinkle salt and pepper on it. Let it marinate for about 15 to 30 minutes.
On the other hand, take a bowl and mix together lime juice, green chilies, sugar and soy sauce. Then, evenly coat the beef with this mixture.
Put a pan over medium flame and heat some oil in it. When the oil is hot enough, add the marinated beef slices in it and stir fry them. Make sure you stir in between and cook for 3 to 5 minutes. Transfer the cooked beef in a bowl and put the same pan back on medium flame.
After the liquid remaining in the pan has thickened, add spring onions, garlic and cook them by stirring from time to time.
Next, it is time to add the mushrooms, cook them for 2 minutes. After that add American corns along with capsicum and cook again for 2 minutes. Finally, add the stir-fried beef and cook for about 2-3 minutes. Your Beef Stir fry is ready to be served. Enjoy!
Sticky beef stir-fry with broccoli, spring onion and cashew nuts
Heat the oil in a wok or a large pan on high heat. Fry the beef strips quickly in two to three batches until golden brown on all sides (if you put too many pieces in the pan in one go, the meat will steam and not fry).
Remove all the meat from the pan and set aside. Fry the garlic, chilli, ginger, cashew nuts, tomato sauce, soya sauce and add 100ml water. Heat till boiling point then lower to a simmer for about 2 minutes before adding the beef strips. Heat all the way through and serve with fried rice.
To make fried rice:
Fry a chopped onion in a bit of heated oil in a wok. Add a handful of frozen peas, followed by cooked rice. Make a hollow in the centre and pour in two beaten eggs. Stir-fry the eggs until cooked then stir through the rice.
Stir some soya sauce and sesame seeds through the rice and season to taste. Garnish with fresh coriander and serve with beef stir-fry.
The strong Asian flavours work with something lighter such as a fruity rosé, or even beer.