Stir-fried Beef

Ingredients

• 500 gbeef, thinly sliced and pounded
• to tastesoy sauce
• to tastesweet soy sauce
• to tastesesame oil
• 1 smallbrown onion, sliced
• 2 clovesgarlic, minced
• 2 cmginger, crushed
• ½ tspwhite pepper powder
• 1carrot, sliced
• 150 g (1 cup)long beans, sliced
• to tasteoyster sauce
• to tastesalt and sugar
• to tastewater
• 1 tbsp, mixed with a little watercornflour
• to tastecooking oil

Instructions

1. 1

   Marinate the beef

   Mix the beef with soy sauce, sweet soy sauce and sesame oil. Cover and refrigerate for at least 1 hour.

2. 2

   Cook the aromatics

   Heat cooking oil and sauté the ginger, onion and garlic until fragrant.

3. 3

   Stir-fry the beef

   Add the beef and stir-fry until its colour changes.

4. 4

   Add the vegetables

   Stir in the white pepper and oyster sauce, then add the carrot and long beans.

5. 5

   Cook and season

   Add a little water and stir until the beef and vegetables are cooked through. Season with salt and sugar to taste.

6. 6

   Thicken the sauce

   Add the cornflour mixture and stir well to combine.

What is stir-fried beef?

Stir-fried beef is a quick, savoury dish built around thin slices of beef cooked with aromatics and vegetables. Versions of beef stir-fries are found across many East and Southeast Asian cuisines, with sauces and vegetables varying from kitchen to kitchen.

Here, soy sauce, sweet soy sauce and oyster sauce give the beef a rich, salty-sweet flavour. Carrot and long beans add colour and crunch, while a little cornflour helps the sauce cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 31g protein, 13g carbs, 17g fat.

Beef supplies most of the protein, while the sauces and cooking oil contribute much of the sodium and fat; the vegetables add some carbohydrate and fibre. Serve it with a moderate portion of rice and add extra vegetables if you want to balance the plate.

Why slice and pound the beef?

Thin slices cook quickly, and pounding helps make the pieces more even. If cutting the beef yourself, slicing it across the grain can make it easier to chew.

Keep the pieces similar in size so they cook at roughly the same rate. The marinade seasons the meat before it reaches the pan.

Build flavour with the aromatics

Ginger, onion and garlic form the fragrant base of the dish. Sauté them until aromatic, but avoid letting the garlic scorch, which can make it taste bitter.

Sesame oil goes into the marinade, where it contributes its distinctive aroma. Cooking oil is used separately to sauté the aromatics.

Cook the beef without overdoing it

The recipe adds the beef after the aromatics and cooks it until its colour changes. Stir the slices so they make contact with the hot pan rather than sitting in a heap.

The method does not give a precise cooking time, so use the beef’s appearance and doneness as your guide. Add the vegetables and water as directed, then cook until everything is done to your liking.

Get the sauce consistency right

Add only a little water at first; the recipe does not specify an exact amount. This keeps the dish from becoming too diluted while giving the vegetables and beef some liquid to cook in.

Stir the cornflour with a little water before adding it, so it is easier to distribute. Mix it through the pan until the sauce thickens and coats the ingredients.

Season to taste

Soy sauce and oyster sauce both bring savoury saltiness, while sweet soy sauce adds sweetness. Taste before adding salt, then adjust with salt and sugar as needed.

The quantities for these sauces are not specified, so begin modestly and add more gradually. The white pepper adds gentle warmth without changing the dish’s overall balance.

What to serve with it

Serve the stir-fry with steamed rice to catch the savoury sauce. Plain rice also gives the beef and vegetables room to stand out.

For a fuller meal, add another vegetable side, such as simply cooked greens. Keep the side lightly seasoned if the stir-fry is already salty.

Recipe notes & tips

• Marinate the beef in the refrigerator for at least 1 hour.
• Prepare and slice the vegetables before you start cooking, as the stir-fry moves quickly.
• Use a little water at a time so the sauce does not become too thin.
• Mix the cornflour with water until smooth before adding it to the pan.
• Taste the sauce before adding salt because the sauces are already savoury.

Variations

• Add chilli: Stir in fresh chilli or chilli flakes with the aromatics for heat.
• Swap the beans: Use sliced green beans if long beans are unavailable.
• Add mushrooms: Include sliced mushrooms with the carrot for another savoury element.
• Use spring onions: Scatter sliced spring onions over the finished dish.
• Adjust the sweetness: Add a little more or less sweet soy sauce to suit your taste.

Common mistakes to avoid

• Crowding the pan: The beef may steam rather than stir-fry; cook it in batches if needed.
• Burning the garlic: It turns bitter quickly; sauté the aromatics just until fragrant.
• Adding too much water: The sauce can become thin; pour in a little and add more only if needed.
• Adding dry cornflour: It can form lumps; mix it with a little water before it goes into the pan.
• Salting too early: The sauces contribute saltiness; taste the finished mixture before adjusting.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions