How to Make Easy Fried Beef Dinner
This is made with a uncomplicated but super flavourful, classic Chinese stir fry sauce. Information technology'southward a real sauce, one that tastes just like you get at proper Chinese restaurants!
Chinese Beef Stir Fry
Stir fries are my become-to for those nights when I tin't deal with more than than the bare minimum effort for dinner. I know I can ever knock upwards a stir fry using whatsoever greens I accept left in my fridge. Even if I only take green beans and an onion (and some protein!). As long as I have a tasty sauce, I'one thousand one happy gal!
And so I take a cloak-and-dagger weapon for super fast midweek meals – a bootleg all purpose stir fry sauce. I call him Charlie. Every bit in – Charlie Brown, because it's a chocolate-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 refrigerator for weeks and weeks. He is similar to the sauce of many Chinese stir chips, only not an exact replica of any. Which means he is a great base of operations to use for a seemingly countless array of Chinese dishes with the addition of a few extra flavourings.
And he'sreal. He tastes similar a existent Chinese stir fry sauce, with proper depth of flavour.
Say hullo to Charlie! That'southward him on the bottom correct photograph. Looks unimpressive, doesn't he? No hint of the ability within! 🙂
The dazzler of Charlie is that he will reside in your fridge for weeks, then when yous need him, he'due south always set up to go. Merely requite him a adept shake, pour him in your stir fry and add water. He'due south 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 idea of this is because Super Food Ideas (Australia's #one food magazine!) asked me to practice a feature with a series of recipes using Charlie. Yous volition beamazed what you lot can make with him! Not just stir fries – soups, sauces, noodle stir fries and fifty-fifty using him every bit a marinade.
So I spent last week developing recipes for the Super Nutrient Ideas feature (which comes out in early on February – I'll share more about that when the consequence is released!). And I had a scattering of ingredients leftover which is why I decided to share this stir fry recipe today.
If y'all want more ideas for how to employ Charlie, y'all tin take a look at this mail – 10 Classic Chinese Dishes, 1 Amazing Sauce, where I share ten more Chinese dishes (all on one page!) that you can brand using Charlie.
For at present, I nowadays 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 beefiness for stir fries
Ever observe 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'southward correct. Your cheerful local Chinese restaurant is using economical stewing beef to make stir chips with ultra tender strips of beefiness by tenderising information technology!
Find out how to use this simple, highly effective method: How to Tenderise Beefiness (the Chinese way).
This is optional but, when wanting to brand stir fries with economical beef or you but desire extra tender beef, Chinese eatery way!
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Servings 2
Tap or hover to scale
Made with a classic Chinese stir fry sauce, this is a great recipe to apply up whatever leftover greens yous take 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 style ("velveting", simple, highly constructive, see Annotation five!)
Sauce (Annotation one)
- 3 tsp cornstarch / corn flour*
- 2 tbsp + 1/three loving cup water , separated
- 2 tbsp soy sauce (Note 2)*
- i tbsp oyster sauce*
- 2 tbsp Chinese cooking wine OR Mirin (Note three)*
- ane tsp white saccharide*
- i/2 tsp sesame oil (optional)*
- Nuance of black pepper*
Stir Fry
- 2 tbsp peanut oil
- 1 garlic clove , crushed
- 7 oz / 200 1000 beefiness , adept quality, thinly sliced (Note four)
- i/two pocket-sized onion , sliced (yellow, brownish or white)
- i/2 red bong pepper / capsicum , sliced
- one small carrot , halved lengthwise and sliced thinly on the diagonal
- 3 baby pak choy / bok choy , quartered lengthwise
- 2 stems scallion / shallots , cutting into 1.v"/3cm pieces
To Serve
- Steamed white rice
- Sesame seeds (optional)
- Fresh cilantro / coriander (optional)
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Combine the cornstarch and ii tbsp of water in a small bowl, mix until smooth.
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Mix in remaining Sauce ingredients EXCEPT the 1/3 cup h2o.
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Identify the beef and 2 tbsp of Sauce in a basin and mix gently. Set up aside for 15 minutes.
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Add one/3 cup h2o into the remaining Sauce. Set bated.
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Heat oil in wok over loftier heat. Add garlic and cook for 15 seconds.
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Add together onion and melt for one minute.
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Add together the beef and cook until it changes colour from red to light brown simply non cooked through.
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Add bong pepper and carrots and stir fry for 30 seconds.
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Add Sauce and cook for 30 seconds.
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Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
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Remove from estrus immediately.
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Serve immediately with rice - or for a low carb, depression cal selection, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
1. Shortcut - Instead of making this Sauce for this recipe, y'all 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 together the same quantity of h2o specified in this recipe and follow all other directions in this recipe.
2. Soy - Please use ordinary all purpose soy sauce for this. I utilize Kikkoman. Do not use light soy sauce (too salty) or dark soy sauce (as well thick).
3. Chinese cooking wine is an essential ingredient for existent stir fry sauces. The booze cooks out. Nevertheless, if y'all cannot go it, substitute with craven broth.
iv. Beef -Equally with all stir chips, this cooks very chop-chop so you need to use a decent cut of beefiness for it. Rump, flank, sirloin, t-os and scotch fillet are first-class for this recipe.
Slice the beef against the grain. When y'all look at the beef, you volition find that the fibres are mostly going in one management. Place the beef in front end of you and then the fibres are going left to right. And then cut through the fibres i.east. cut perpendicular to the management of the fibres (see here for illustrative prototype). Cutting information technology this style makes the beef more than tender!
Wearisome cooking cuts, like chuck, are not suitable unless you tenderise it (seeHow to tenderise beef the Chinese restaurant way)
Nutrition per serving, excluding rice. You tin can reduce the calories by 80 calories by using a non stick skillet and halving the oil.
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Source: https://www.recipetineats.com/easy-classic-chinese-beef-stir-fry/
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