Chinese Style Beef Stir Fry
Tender beef, crisp veg, and a glossy stir fry sauce that tastes just like your favourite Chinese takeaway. It’s quick, simple, and on the table in under 20 minutes.
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Servings: 2
Ingredients
- 300 g sirloin steak sliced thinly
- ½ tsp bicarbonate of soda
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp mirin
- 2 tbsp honey
- 2 tsp sesame oil
- 2 tsp cornflour
- 80 ml water
- 2 garlic cloves minced
- ½ onion sliced
- 1 red pepper sliced
- 1 carrot sliced into thin batons
- 1 head of pak choy stems and leaves separated
- 50 spring onions sliced
To finish (optional)
- Sesame seeds
- Crispy chilli oil
- Spring onions sliced
Instructions
- Place the sliced beef into a bowl and sprinkle over the bicarbonate of soda. Toss to coat and leave for 20 minutes to tenderise.
- Rinse the beef under cold water to remove the bicarbonate of soda, then shake off any excess water.
- In a bowl, mix together the soy sauce, hoisin sauce, mirin, honey and sesame oil. Spoon about 1½ tablespoons over the beef and toss to coat.
- Stir the cornflour into the remaining sauce until smooth, then mix in the water.
- Heat the oil in a large frying pan or wok over a high heat. Add the carrot and stir fry for 2–3 minutes so it starts to soften.
- Add the onion and garlic and cook for about 10 seconds until fragrant.
- Add the beef and stir fry for 1–2 minutes until it just starts to brown.
- Add the red pepper, pak choy and spring onions. Stir fry for another minute.
- Pour in the sauce and stir well. It will bubble and quickly thicken into a glossy coating.
- Serve straight away with rice. Finish with sesame seeds or a drizzle of crispy chilli oil if you like.