Beef and Vegetable Stir Fry

Ingredients

• 454 g (1 lb)flank steak, sliced against the grain into strips about 6 mm thick and 5 cm long
• ½ teaspoonbicarbonate of soda
• 1 tablespooncornflour
• 1 tablespoonoyster sauce
• 1 tablespoonwater
• ½ teaspoonsalt
• ½ teaspoonwhite pepper
• 1½ tablespoonssoy sauce
• 1 tablespoonoyster sauce
• 1 tablespoonShaoxing wine
• 2 teaspoonsdark soy sauce
• 1 tablespoonsugar
• 180 ml (¾ cup)beef stock, low-sodium chicken stock or water
• 1 tablespooncornflour
• 1 teaspoonsesame oil
• 4 clovesgarlic, minced
• 2.5 cm (1 inch)piece of ginger, minced
• 4spring onions, sliced into 2.5 cm pieces, white and green parts separated
• 1 headbroccoli, chopped
• 1carrot, thinly sliced
• 1bell pepper, thinly sliced
• 6shiitake mushrooms, stems removed and caps thinly sliced
• 75 g (½ cup)mangetout
• 4 tablespoonsoil, for cooking
• To servesteamed jasmine rice

Instructions

1. 1

   Marinate the beef

   Slice the steak against the grain into bite-sized strips about 5 cm long. In a mixing bowl, combine it with the bicarbonate of soda, 1 tablespoon of cornflour, 1 tablespoon of oyster sauce, water, salt and white pepper. Leave to marinate for 15 minutes.

2. 2

   Mix the sauce

   In a small bowl, stir together the soy sauce, dark soy sauce, 1 tablespoon of oyster sauce, Shaoxing wine, sugar, stock, 1 tablespoon of cornflour and sesame oil.

3. 3

   Cook the beef

   Heat 2 tablespoons of oil in a wok or large frying pan until hot. Add the beef in a single layer and cook for about 30 seconds on each side, or until just browned. Remove it from the pan and set aside.

4. 4

   Stir-fry vegetables

   Heat the remaining 2 tablespoons of oil in the same wok or pan over medium-high heat. Add the garlic, ginger and white parts of the spring onions; cook for 30 seconds, until fragrant. Add the broccoli, carrot, bell pepper, shiitake mushrooms and mangetout. Stir-fry for 3–4 minutes, until lightly softened but still crisp.

5. 5

   Add the sauce

   Return the beef to the wok with the green parts of the spring onions and the sauce. Toss for 2–3 minutes, until the sauce thickens and coats everything evenly.

6. 6

   Serve immediately

   Serve the stir-fry straight away with steamed jasmine rice.

What is beef and vegetable stir-fry?

Stir-frying is a Chinese cooking technique in which ingredients are cooked quickly over high heat, keeping vegetables lively and meat tender. This version takes inspiration from Chinese-American takeout, pairing beef with a mix of vegetables and a savoury, lightly sweet sauce.

The method works because the beef is marinated separately, the sauce is mixed before cooking, and the vegetables are cooked briefly. That preparation helps the final toss come together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 299 calories, 32g protein, 27g carbs, 8g fat.

The beef provides most of the protein, while the rice and the sauce’s sugar contribute carbohydrates. Oil and sesame oil supply much of the fat, with the vegetables adding colour and some fibre. For a balanced plate, serve a generous amount of vegetables alongside a measured portion of rice.

Prepare the beef

Cut across the grain: slicing the flank steak across its muscle fibres into thin strips helps keep the cooked pieces easier to bite through.

Marinate briefly: bicarbonate of soda, cornflour, oyster sauce and water coat the beef before it hits the hot pan. Keep the stated 15-minute rest so the seasoning has time to cling.

Build the sauce

Mix first: stir the sauce ingredients together before cooking, so you can add them all at once at the end. Cornflour settles, so give the mixture another stir just before pouring it in.

Balance: light soy brings saltiness, dark soy gives colour, oyster sauce adds savoury depth, and sugar rounds out the flavours. Stock makes the sauce fuller, while water keeps it simple.

Keep the vegetables crisp

Cut evenly: thinly sliced carrot and pepper, chopped broccoli and sliced mushrooms are more likely to cook at a similar pace. Have all the vegetables ready before heating the wok.

Watch the texture: stir-fry them for 3–4 minutes, stopping when they have softened slightly but still have some bite. The final 2–3 minutes with the sauce will cook them a little further.

Manage the heat and timing

Brown in a single layer: cook the beef in the hot pan for about 30 seconds per side, then take it out. If the pan is crowded, the meat may release liquid rather than brown.

Work in stages: fragrant aromatics, crisp vegetables, then beef and sauce. This order prevents the beef from overcooking while the vegetables soften.

Serve with rice

Steamed jasmine rice is the suggested accompaniment and catches the glossy sauce. Cook it separately so it is ready as soon as the stir-fry is finished.

Serve promptly for the best contrast between the tender beef, coated vegetables and freshly steamed rice.

Recipe notes & tips

• Slice the beef across the grain to help keep it tender.
• Prepare and measure the sauce ingredients before you start cooking.
• Let the wok get hot before adding the beef.
• Cook the beef in a single layer rather than crowding the pan.
• Stir the sauce again before adding it, as the cornflour can settle.
• Serve as soon as the sauce has thickened and coated the ingredients.

Variations

• Use chicken: cut it into bite-sized strips and cook through before setting it aside.
• Swap the mushrooms: use thinly sliced button mushrooms if shiitake are unavailable.
• Change the vegetables: use other quick-cooking vegetables in place of the listed mix.
• Adjust the sauce: use water instead of stock for a lighter-tasting sauce.
• Add heat: include sliced fresh chilli with the garlic and ginger.

Common mistakes to avoid

• Slicing with the grain: cut across the visible fibres so the beef is easier to chew.
• Crowding the beef: cook it in a single layer so it can brown rather than steam.
• Overcooking the beef: remove it after it is just browned, then return it for the final toss.
• Cooking the vegetables too long: stop while they are still crisp, as they continue cooking with the sauce.
• Adding settled sauce: stir the mixture just before pouring so the cornflour is evenly distributed.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat until piping hot in a pan over medium heat, stirring gently; add a small splash of water if the sauce has thickened too much.

Frequently asked questions