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Stir fried beef with sauce recipe

Stir fried beef with sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stir fry

When it comes to dinner, this is our family's favourite. The sauce is mouthwatering and the beef is so tender.

Washington, United States

3 people made this

IngredientsServes: 2

  • 550g thinly sliced beef fillet steak
  • 125g of plain flour
  • 2 eggs
  • 750ml of vegetable oil or olive oil to fry
  • Sauce
  • 2 cloves garlic
  • 4 shallots
  • 2 tbsp butter
  • 1/2 tsp white pepper
  • 2 tbsp oyster sauce
  • 2 tbsp sweet soy sauce (Kecap Manis)
  • 2 tbsp worcestershire sauce
  • 1 tsp sugar
  • salt
  • water

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Slice beef thinly. First, coat them in beaten eggs and secondly, coat them in flour. Leave it for 5 minutes until the coat is firm.
  2. Heat all the oil over medium heat until the oil is really hot. Then fry the beef until the golden brown. Set it aside.
  3. To prepare the sauce - first, slice garlic and shallots thinly. Melt the butter and stir fry garlic and shallots until they are light-brown. Add white pepper, oyster sauce, sweet soy sauce, sugar and salt. Add water if the sauce becomes too dry.
  4. Lastly, add the fried beef into the sauce and mix them all together until beef is covered with dark sauce. Serve with white jasmine rice.

Editor's note

This recipe was edited by this site editors to reflect measurements and ingredients familiar to British and Irish cooks.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

The recipe doesn't really make it clear that the beef is deep fried so wasted a lot of time and money on the first atempt! By doing this I also realised only half the amount of beef was needed than stated, so trying again I halved the amount of beef. The recipe didn't tell me when to add the worcester sauce and the picture given is not of this recipe! In the end it did taste nice though, although very rich.-16 Aug 2010

Altered ingredient amounts.250g steak instead of 550g-16 Aug 2010

Chinese Stir-Fry Sauce: For Any Meat/Vegetables!

This is an easy stir-fry sauce recipe to quickly make homemade stir-fries with whatever meat or vegetables you have!

Of all the recipes here on the Woks of Life, you may find yourself coming back to this one the most often for both versatility AND taste.

Over the years working and cooking in Chinese restaurants, I’ve made plenty of dishes cooked in a Chinese brown sauce. Every day, I would make dishes like beef and broccoli, chicken with string beans, and beef with mushrooms.

We even made dishes like moo goo gai pan and chicken with bean sprouts (traditionally made in a white sauce) “with brown sauce” upon request. So often, that rich dark sauce was the first choice of hungry customers, and for good reason. It’s TASTY.

How to Thicken Sauce for Stir Fry

A little cornstarch will help a thinner sauce thicken in the pan, a little acid (rice vinegar, lemon juice) at the end is often a nice note, but truly, you should untether yourself from a written recipe after making a few stir fries and see what you come up with. It’s very liberating, and other than watching that things don’t become too salty, you’ll find it surprisingly easy to come up with something wonderful.

Other Stir Fry Recipes:

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Easy Beef Chow Fun Recipe: This Delicious Cantonese Stir-fried Beef Recipe Cooks in 5 Minutes by 30Seconds Food

Beef chow fun is a Cantonese stir-fried beef recipe. This easy beef chow fun recipe has tender steak, wide rice noodles and a flavorful sauce. It cooks in about 5 minutes once you've completed the prep!

Cuisine: Cantonese
Prep Time: 5 minutes plus 30 minutes to soak noodles
Cook Time: 5 minutes
Total Time: 40 minutes

Servings: 4 to 6


  • 1 package (16 ounces) wide rice noodles
  • 1 pound ribeye, sirloin or flank steak, sliced against the grain very thin
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh ginger
  • 2 tablespoons Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/4 cup low-sodium soy sauce
  • 3 - 4 green onions, chopped
  • 1 Fresno or red jalapeno, sliced, for garnish (optional) , for garnish (optional)

Here's how to make it:

  1. Put the rice noodles into cold water and soak for 30 minutes.
  2. While the noodles soak, combine the sliced beef, cornstarch and 1 1/2 tablespoons soy sauce. Allow it to marinate while the noodles soak.
  3. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the beef mixture and cook until browned on all sides, about 1 to 2 minutes.
  4. Reduce the heat and add the garlic and ginger. Cook for 30 seconds.
  5. Add the wine, sesame oil, soy sauce and green onions. Stir to combine, then add the drained noodles. Cook about 1 to 2 more minutes. Garnish with the sliced Fresno chiles and sesame seeds, if desired.

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I love it. It's fairly easy and so good!

Way too much cornstarch relative to liquid in the sauce, thick and gummy. If I make it again, I will probably double all the sauce ingredients except that.

Amazing! Double or triple the sauce! It comes out so good! I had 2.5lbs already sliced organic beef , 2 bunches of broccolis. I made x4 of sauce. Added some honey at the end. Served with white basmati rice, scallions, extra soya & sesame seeds! Just the best! Was enough for 2 dinners & 1 lunch for me :)

Great recipe and easy to follow. I didn't use chili peppers since my kids were going to eat too. Also i doubled the amount of water too because i live in Colorado and also I like it saucy.

Awesome! Doubled the sauce and marinade. Can't wait to make it for my friends.

quadrupled the sauce and am glad I did. I tend to double the garlic/ginger quantities no matter what, so that worked well. I used a cube steak from my meat CSA- this was my learning experience- need to be marinated A Lot Longer. For my heat, I used leftover jalapeno from a batch of guac this weekend and it works well. I don't mind it, but I can see where this would be too salty for most. I'm not the fastest cook, so I might not do this again on a weeknight

There was way too much cornstarch relative to the liquid in this recipe, resulting in a sauce that was an unattractive whitish-brown and tasted muddy. Overall, the dish was decidedly bland. I make Chinese food fairly often, but this is one recipe I won't repeat.

Absolutely delicious. Full of flavor and easy to make - taking the advice from other reviewers, I quadrupled the sauce, and glad I did. YUM.

This was outstanding! Tons of flavor and a calorie bargain. I used 8 ounces of boneless sirloin, sliced it thin while partially frozen. I also added a small sliced sweet onion & 8 ounces of mushrooms. I thought I had sherry but it was sherry vinegar so I substituted with dry Marsala. I used dry crushed red pepper. The sauce was thick so I added a bit more water, this worked well, I thought the amount of sauce was sufficient. It had nice heat and excellent flavor, loved this one!

This was an awesome recipe! Even my kids liked it and I have a very picky 7 1/2 year old. It was quick and easy to make. It was full of lovely flavors. I doubled the recipe so my hubby would have left overs. I will say, if you like sauce like I do and want to have it a little saucier then you will need to make more of the sauce. I made 4x the amount it called for and still would have like more. It thickens up really quick. So next time I will do 8x the recipe for sauce. But it was still great the way it was. I did NOT use the chili flakes. I am not one for spicy and didn't think my kids would eat it spicy either. I also used just regular ground gingeroot. I also used uncle Bens brown rice in my crock pot and served the beef and broccoli over it. I can't say it enough, IT WAS AN AWESOME RECIPE!! To make it more authentic we used chop sticks. My kids had a blast with it! No more going out for Chinese when I can make it at home. Thanks to this recipe I will be saving money and gaining more family time and broadening my horizons in cooking department!!

I loved this recipe because the flavor was great for being so easy and quick. I used low-sodium soy and didn't add the salt I also used red chili flakes and ground ginger instead of fresh. I made 4 servings and cooked it in batches as recommended. By the time I got to the third batch (out of four), the wok was dry and the remnants of the sauce burned. Perhaps my sirloin was too thick but I wouldn't cook it in batches again. Luckily when I added water for the broccoli, what was "burned" dissolved into sauce and the whole end product tasted great. I didn't double the sauce but I can see the benefit because that is where the most flavor would lie. Perhaps those that didn't like this recipe used cheaper ingredients? I agree it tastes just like what you get from your Chinese restaurant down the street.

I've been making this Beef and Broccoli Stir-Fry for years. Our family loves it. We have visited many Chinese restaurants over the years, and this is very typical of Chinese Beef and Broccoli Stir-Fry. I follow the recipe as given. I did not double the sauce. Be sure to use a Flank Steak slice, thin.

I didn't love this at all. Made as directed but doubled the sauce per others suggestions. Was disappointed.

(Summer_luvin)My husband & I loved it. I doubled the sauce & the soy to beef as well. I went light on the sugar, didn't add salt and only used 1 tbsp. corn starch. I had sherry vinegar so that is what I used, but only 1 tbsp in the doubled sauce. I also carmelized onions, carrot & red peppers before I cooked the steak. Then I added mushrooms with the broccoli which I cut up into small pieces, so it cooked quickly. The flavors were layered and delicious.

I was so surprised and happy with how flavorful and delicious this recipe turned out. Like many other reviewers, I tripled the marinade and doubled the sauce (I had about 1.5-1.75 lbs of meat). Can definitely leave out the extra salt in the marinade, especially if you are using regular soy. Iɽ probably add some if I were using low-sodium soy. Otherwise, we thought this dish rivaled many that we've had in Portland's Chinese restaurants!

Love, love, love this recipe. I found the prep to be most important thing about this recipe. Once done, it takes no time to come together. I didn't change a thing about the recipe. I love the flavor of the sauce. Can't wait to eat the leftovers.

Easy to make very quickly. Pretty tasty, but I wish there was more "pop" in the sauce. Next time I will add more ginger, garlic, and chili peppers. But totally worth trying and making it your own.

I don't know if it's exceptional, but it's truly very very tasty. It's a weeknight staple at our house, but we like to double the sauce ingredients and add more broccoli.

I marinated the beef for about 2 hours with 4 cloves minced garlic, about the same amount of ginger, 2 tablespoons each oyster sauce and sake, and only 1/2 tbsp soya. Like many others, I added other vegetables - carrot, celery, bean sprouts, mushrooms and snap peas, cooking as described by the fine Chop Suey (Gourmet, March 2002)recipe.

Kinda disappointed. Hoping for more of a flavor explosion in my mouth. Will try again doubling ginger and garlic and maybe double the sauce like other reviewers suggested. Definately will be adding oyster sauce for that missing depth.

Easy. And an excellent way to use up miscellaneous vegetables like the mushrooms and bell pepper that I added. Sauteed these between the beef and steaming the broccoli. Per the other reviews, I too doubled the sauce and cut it with lite soy sauce. Rivals any restaurant version of the same dish.

I thoroughly enjoyed this recipe and would definately recommed it. I also added mushrooms and baby corn which the kids love.

I've made this meal many times now as one of my quick weeknight meals. The garlic burns easily when adding it with chili and ginger, so I add the garlic right before the broccoli. I also throw in left-over veggies like mushrooms and peppers, which is delicious and adds to the color of the dish.

I enjoyed this recipe very much. A few comments: Like other reviewers suggested I doubled the sauce and there was still just enough- so DEFINITELY double it. Also I found this to be a bit salty, next time I will omit the added salt in the sauce and use low-sodium soy sauce. Finally my broccoli took far longer to steam then the recipe states, but I don't like it too crunchy. Anyway this is a solid weeknight dinner that I will certainly make again.

OK recipe but missing one extremely important beef & broccoli component: oyster sauce. I left out the salt in the maranade and left the sherry/scotch out completely,with no adverse affect. Highly recommend adding 2 tbsps oyster sauce to the sauce and leaving out the sugar. Makes all the difference! I guess I would make it again, but my way! :)


  • For the Beef:
  • 1 pound skirt steak of flap meat, thinly sliced against the grain
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon Shaoxing wine
  • 1/2 teaspoon roasted sesame oil
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • For the Stir-Fry:
  • 2 tablespoons dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 1/4 cup homemade or store-bought low-sodium chicken stock
  • 1/4 cup oyster sauce
  • 2 tablespoons sugar
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon cornstarch
  • 3 tablepsoons vegetable, canola, or peanut oil, divided
  • 1 pound snap peas, trimmed
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 2 teaspoons finely minced fresh ginger
  • 1 scallion, white and light green parts only, finely minced

Recipe Summary

  • 12 ounces flank steak, trimmed
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper
  • 1 tablespoon peanut oil, divided
  • 1 large green bell pepper, chopped (about 1 1/2 cups)
  • 1 cup thinly sliced carrot
  • 2 teaspoons minced fresh ginger
  • 1 cup fat-free, less-sodium chicken broth
  • 1 teaspoon chile paste with garlic (such as sambal oelek)
  • 2 cups hot cooked rice

Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger stir-fry 2 minutes or until carrot is tender. Add broth and chile paste cook 3 minutes. Return the steak to pan cook 1 minute or until thoroughly heated. Serve over rice.

How To Make Korean Beef Stir Fry

  1. Marinate the Beef: In a large bowl, add the beef and all the marinade ingredients. Toss well and marinade for 10 minutes, while prepping all the other ingredients.
  2. Make the Sauce: Make the sauce by whisking all the sauce ingredients together in a bowl. Set aside.
  3. Cook: Heat the vegetable oil in a large wok or skillet then add the onion and carrot and cook for 1 minute over medium-high heat. Stir in the garlic and cook for 30 seconds or until aromatic. Add the prepared beef and spread it out as much as possible. Let it sear, without touching them for 2 minutes and then toss. Cook for another minute, tossing as necessary.
  4. Finish & Serve: Stir in the sauce and mix until combined. Add the green onions and toss. Drizzle with sesame oil and remove from heat. Garnish with sesame seeds and serve over cooked rice.

Fall in love with this ground beef stir fry

  • The garlic ginger stir fry sauce is amazing. It's lightly sweetened and is full of flavor. We add a little tapioca or cornstarch so that it thickens enough to cling to the meat and veggies.
  • It's a healthy recipe that is full of vegetables. Some ground beef stir fry recipes have a TON of sugar in them. We use a touch of honey to sweeten the sauce so that it's not cloyingly sweet. It's just right.
  • The veggies are flexible. Add your favorites or the ones you have on hand.
  • The kitchen staple ingredients mean that you can likely make this right now without having to run to the grocery store.
  • Ready to eat in under 30 minutes!
  • It reheats beautifully and is ideal for meal prep or leftover lunches.

What you’ll need to serve 2 to 3 people:-

  • 2 tsps grated ginger *
  • 1 clove of garlic, peeled & grated
  • 300g beef, sliced
  • 1/2 tsp + a pinch salt **
  • 1 tsp sesame oil
  • 1/2 tsp five spice powder
  • freshly milled black pepper
  • Cooking oil
  • 300g asparagus, trimmed & sliced diagonally
  • 150 sugar snaps, trimmed
  • 2 tbsps hoisin sauce
  • 5 tbsps water ***
  • Soy sauce to taste
  • Toasted sesame seeds as garnish *optional*

Marination time: 20 minutes

* 1 tsp to marinate the beef 1 tsp to be added in the stir-fry

** 1/2 tsp to marinate the beef a pinch to add into the stir-fry

*** 3 tbsps to be added with the hoisin sauce 2 tbsps to cook the vegetables


Marinate the beef : Combine 1 tsp grated ginger, grated garlic, beef, 1/2 tsp salt, sesame oil, five spice powder and black pepper in a bowl. Mix well and set aside for the beef to marinate for at least 20 minutes. In the meantime, prepare the asparagus and sugar snaps also mix the hoisin sauce with 3 tbsps water.

Stir-fry : Add cooking oil to a large stir fry pan and brown the beef over high heat until 80-90% cooked. Set aside on a plate. In the same pan, add the remaining grated ginger and saute until aromatic over medium heat. Add asparagus, sugar snap and 2 tbsps of water with a pinch of salt. Saute until the vegetables are slightly softened and turned into vibrant green. Return the beef to the pan including the juices, and then add the hoisin sauce and water mixture. Mix well. Check for taste and add soy sauce to taste. Cook until the sauce is heated through. Sprinkle some toasted sesame seeds if using. Serve immediately with rice.

Watch the video: Λεμονάτο μοσχαρίσιο νουά κατσαρόλας. Κλασικό και αγαπημένο πιάτο! - ΧΡΥΣΕΣ ΣΥΝΤΑΓΕΣ (February 2023).