Beef Stir fry

Beef Stir fry is a staple in Chinese cuisine, and for good reason. In China, stir fry is one of the most delicious meals to eat alongside a bowl of freshly made rice. This method of cooking has a long history in China, dating back to over 2000 years ago, to the Han dynasty.

The Cantonese and Sichuan cooking styles amplified the need for quick, bold-favored meals. Interestingly, both Cantonese and Sichuan cooking styles are very different. With Cantonese beef 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. In this recipe, 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 that is packed with heat and depth.

This type of cooking style is different from the Cantonese style. 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.

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 mix between teriyaki sauce and barbecue sauce.

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 the beef, called “velveting the beef.” Rice vinegar is a non-alcoholic alternative used as a substitute for 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. Velveting the beef will soften it easily. 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 to the flavour of the stir-fry.

Instructions

Prepare the marinade sauce: 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 whisk the ingredients.

Prepare 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. Prepare the vegetables by slicing the onion and finely mince the garlic cloves.

Sauté the aromatics: 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.

Cook the beef steak: Add the beef steak to the marinade liquid. Stir thoroughly to mix all the ingredients. The steak will quickly turn dark brown as it is cooked. Continue to cook the steak for 25 minutes while stirring occasionally. 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.

Any form of noodles, such as chow mein, lo mein, rice noodles, or egg noodles, pairs well with the Beef stir fry. However, to fully enjoy the Beef stir fry with the noodles, it would be best that the noodles are cooked with the beef marinade sauce during the cooking stages.

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.