Chinese-Style Beef Stir-Fry - Restaurant Style!!

Chinese-Style Beef Stir-Fry - Restaurant Style!!

Tender marinated beef stir fried with onion, capsicum, and a glossy savoury sauce

Prep

15 mins

Cook

5 mins

Serves

2 to 3

Difficulty

Easy

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Ingredients

Marinade

• 480 g beef, porterhouse or rump
• 4 garlic cloves, minced
• 2 teaspoons soy sauce
• 2 and one quarter teaspoons dark soy sauce
• Three quarter teaspoon oyster sauce
• Three quarter teaspoon sugar
• 1 and one half teaspoons baking soda
• 4 and one half teaspoons corn starch

For frying

• 3 tablespoons oil
• 3 teaspoons dark soy sauce
• 1 and one half teaspoons oyster sauce
• 1 and one half tablespoons cooking wine
• One third cup water
• One quarter teaspoon black pepper
• 1 large onion, cut into large chunks
• 4 stalks green onion, cut into batons
• One quarter red capsicum, diced
• One quarter teaspoon salt
• One quarter teaspoon sugar

Method

1. Add the beef and all marinade ingredients to a bowl and toss until evenly coated. Set aside while preparing the vegetables.
2. Heat the oil in a large pan or wok over high heat. Add the onion and stir fry for about 1 minute.
3. Add the garlic and capsicum and cook for another 30 seconds until fragrant. Remove vegetables and set aside.
4. In the same pan, add the marinated beef and cook until about 75 percent done, around 1 minute, stirring constantly.
5. Return the vegetables to the pan along with dark soy, oyster sauce, cooking wine, water, pepper, salt, and sugar.
6. Toss for about 1 minute until the sauce thickens and coats the beef.
7. Finish with green onion batons and serve hot with steamed rice.

Tips

• Slice beef thinly against the grain for best texture
• High heat is key for a quick tender stir fry
• Serve immediately for the best texture

Storage

• Best eaten fresh
• Store leftovers airtight in the fridge for up to 2 days
• Reheat quickly over high heat