Description
This vibrant Beef Stir Fry recipe brings the flavors of Asian takeaway right into your home kitchen. Featuring tender strips of sirloin or ribeye steak cooked quickly in a wok with crunchy vegetables like mange tout, pak choi, and onions, all coated in a deliciously sticky and savory sauce made from dark soy, hoisin, honey, and sesame oil. Served with rice or noodles and garnished with spring onions and sesame seeds, this stir fry is perfect for a speedy, satisfying dinner packed with flavor and texture.
Ingredients
Steak
- 450 g (1 lb) thin steak into chunky strips, against the grain (sirloin or ribeye recommended)
- ¼ tsp salt
- ½ tsp black pepper
- 3 tbsp neutral high smoke point oil (avocado, rapeseed, or sunflower)
Vegetables
- 1 tbsp neutral high smoke point oil (avocado, rapeseed, or sunflower)
- 2 medium-sized onions, peeled and chopped into chunky wedges
- 200 g (1 ½ packed cups) mange tout, halved
- 3 medium pak choi (about 350 g/13 oz), roughly chopped
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
Sauce
- 2 tbsp cornflour (cornstarch)
- 1 tsp sesame oil
- 2 tbsp dark soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp Chinese rice wine (or dry sherry as substitute)
- 2 tbsp honey
- 120 ml (½ cup) beef stock (reduced salt preferred)
To Serve
- Boiled rice, fried rice, or noodles
- Chopped spring onions (scallions)
- Sesame seeds
Instructions
- Prepare the Sauce: In a small jug or bowl, combine the cornflour, sesame oil, dark soy sauce, hoisin sauce, Chinese rice wine, and honey. Stir thoroughly until the cornflour is fully dissolved, then add the beef stock and mix well. Set aside this flavorful sauce mixture.
- Season the Steak: Toss the thin steak strips with salt and black pepper evenly to ensure each piece is well-seasoned for optimal flavor.
- Cook the Steak: Heat 3 tablespoons of high smoke point oil in a wok or large frying pan over high heat until very hot. Add the steak strips and fry for 2-3 minutes, stirring frequently to avoid sticking and to achieve an even brown sear. Once browned, remove the steak to a bowl, leaving the oil in the wok.
- Cook the Vegetables: Reduce the heat to medium and add 1 tablespoon of oil to the wok. Add the chopped onions and stir fry for 2-3 minutes until they start to soften but still retain some crunch. Add the sliced mange tout and continue stir frying for another minute.
- Add Pak Choi and Aromatics: Introduce the chopped pak choi, minced garlic, and minced ginger to the wok. Stir fry for an additional minute to combine flavors and slightly soften the greens.
- Simmer with Sauce: Pour the prepared sauce into the wok and stir well to combine. Allow the sauce to come to a gentle simmer. If it appears too thick, add a small splash of water to reach desired consistency.
- Finish Cooking: Return the cooked steak strips to the wok and toss them thoroughly in the sauce and vegetables. Cook for a further 2 minutes to warm the steak through and meld the flavors.
- Serve: Serve the beef stir fry hot over boiled rice, fried rice, or noodles. Garnish generously with chopped spring onions and a sprinkle of sesame seeds for added flavor and texture.
Notes
- Steak Choice: Thin sirloin or ribeye steaks are preferred for their tenderness. For budget-friendly cuts such as rump, flank, or chuck, trim excess fat and slice thinly against the grain. Consider velveting the beef to improve tenderness, which adds about 35 minutes.
- Make Ahead Tips: This stir fry tastes best freshly cooked but can be prepared ahead. Use sirloin for better reheating results. Cool quickly and refrigerate covered for up to 1 day. To reheat, bring to room temperature, then stir fry over medium-high heat with occasional stirring and a splash of water or stock to loosen sauce until piping hot (about 5-6 minutes).
- Ingredient Swaps: Substitute beef with thin strips of chicken or add other quick-cooking vegetables like carrots, tenderstem broccoli, bell peppers, beansprouts, or shredded cabbage.
- Scaling: Double or halve ingredient quantities as needed. When doubling, cook the steak in two batches to avoid steaming and ensure browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
