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Beef Stir-fry

Name: Beef Stir-fry
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 340 g Beef Knuckle Steak (– thinly sliced); 1 Large Onion (– sliced); 2 Tbsp Olive oil; 1/2 tsp Baking soda; 1 tsp Rice flour (- Cornstarch); 2 tsp Rice Vinegar; 2 tsp Oyster sauce; 4 tsp Dark Soy sauce; 1 tsp Sesame seed oil; ¼ cup Water; 1 tsp Brown sugar; 1 tsp Black pepper

ByAva
Published OnApr 1, 2025
Updated OnMar 12, 2026

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Today we are making Beef Stir-fry. This delicious dish is a staple of Chinese cuisine and pairs perfectly with freshly made rice. Stir-fry in China is a cooking method that involves cooking quickly over high heat to create quick, bold-flavoured meals.

In China, there are two types of stir-fry. One is called the Cantonese stir-fry style and the other is referred to as the Sichuan stir-fry style. Interestingly, both Cantonese and Sichuan cooking styles are very different. With Cantonese stir-fry, there is an emphasis on natural flavours; it uses ingredients such as soy sauce, oyster sauce, and Shaoxing wine. The cooking style also involves coating the beef in cornstarch or baking powder and marinating it until the meat becomes tender, a process called velveting. [We will follow the Cantonese method to soften and tenderize the beef.]

On the other hand, Sichuan beef stir-fry focuses on spicier flavours, such as Sichuan peppercorns, dried chili peppers, and chili bean paste. This produces an intense flavour, packed with heat and depth. In the Sichuan method, the beef is cooked over high heat until it develops a crispy texture. Some locals also fry the beef in chili oil, creating crispy, heat-packed strips. This method of cooking has a long history in China, dating back over 2000 years to the Han dynasty.

Ingredients

Hoisin sauce, Oyster Sauce, Brown Sugar, Baking Powder, Knuckle steak, Rice vinegar, Black Pepper, Large Onion, Garlic and Sesame seed oil.

Hoisin sauce and Oyster sauce are standard ingredients in most Asian recipes. Hoisin sauce has an unusual taste that is slightly sweet and salty. Some individuals consider the flavour of hoisin sauce to be a blend of teriyaki and barbecue sauces.

On the other hand, the oyster sauce has a caramelized flavor profile with subtle hints of soy sauce and seafood. The combination of both sauces creates a rich, umami flavour. Brown sugar adds a slight sweetness. Baking powder is used to marinate beef in a process called “velveting.” This technique easily softens the meat. Rice wine vinegar is a non-alcoholic alternative to Shaoxing wine, which can be challenging to find in some parts of the world. Other alcoholic options include mirin, dry white wine, or sake.

So, what is the best type of beef to use for Stir-fry beef? There are a few good options. Some include Flank steak and sirloin. We’ve used knuckle steak in this recipe. We’ve kept this recipe quite simple; however, if you’re in the mood for vegetables. You can use broccoli, carrots, cauliflower, and bell peppers to add flavour to the stir-fry.

Instructions

Prepare a small bowl and add the following ingredients: hoisin sauce, oyster sauce, soy sauce, brown sugar, black pepper, salt, baking soda, rice flour or corn starch, rice vinegar, sesame seed oil, and water. Use a fork to mix the ingredients.

Thinly slice the beef knuckle steak to about ⅓ inches thick. Pour the marinade all over the steak and marinate for thirty minutes. (Optional), if you choose not to marinate the beef, the total cook time will be ten minutes. Prepare the vegetables by slicing the onion and finely mince the garlic cloves.

After the marinating process is done, begin cooking the aromatics. Preheat a wok to medium-high heat, add olive oil, sliced onion, and chopped garlic, and sauté the aromatics for three minutes while stirring occasionally. Add the beef steak to the marinade liquid. Stir thoroughly to mix everything. The steak will quickly turn dark brown as it is cooked. Cook the steak for 10 minutes on high heat while stirring occasionally. Since the beef is cut into thin slices, it will cook fast.

Beef stir-fry is one of those delicious and easy dishes that you can make in less than an 10 minutes. Serve the beef stir-fry with fluffy rice while it is hot.

What to Serve Beef Stir fry with?

Beef stir fry is delicious on fluffy steamed white rice, either jasmine or pilaf. The grains of rice soak up the marinated beef sauce and make every bite amazingly delicious. Brown rice is also a great choice if you are looking for a high-fiber diet. Noodle dishes such as chow mein, lo mein, rice noodles, or egg noodles, pairs well with the Beef stir fry.

How do you store and reheat Beef Stir-fry?

Allow the Beef stir fry to completely cool down before storing it in the fridge. It can be stored for up to four days in the fridge or up to three months in the deep freeze. Store it in an airtight container and portion it out accordingly, especially if you are planning to freeze it for a long period of time. Reheat the beef stir-fry using the stovetop or microwave. The frozen Beef stir fry can be reheated on the stovetop as it will release water when it thaws, and reheating on a pan means that the water will evaporate while reheating.