Name: Super tender beef stir-fry
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 x 250g (9 oz) striploin steaks (sirloin, rib-eye, scotch fillet or rump steaks are also fine to use); 2 tbsp vegetable oil; 3 garlic cloves, roughly chopped; 1 onion, sliced; 2 capsicums (bell peppers), deseeded and cut into bite-sized pieces; 2 spring onions (scallions), finely chopped; Marinade:; 1 tbsp soy sauce; 1 tbsp Chinese Shaoxing wine*; ½ tsp baking soda; 3 tsp cornflour (cornstarch); Stir-fry sauce:; 3 tbsp oyster sauce; 3 tbsp Chinese Shaoxing wine*; 2 tbsp soy sauce; ½ tsp dark soy sauce; 2 tsp sugar; 1½ tsp ground black pepper; 2 tsp white vinegar

Super Tender Beef Stir-fry

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Super tender beef stir fry combined with a sticky, glossy sauce and pepper notes, this is one quick weeknight dinner you’ll want to try, quicksmart. But how do you keep your beef tender when stir-frying? Read on, my friends! My secret ingredient will supercharge your beef stir-fry recipes and keep that steak juicy and succulent.

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Super Tender Beef Stir-fry

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Ingredients

2 x 250g (9 oz) striploin steaks (sirloin, rib-eye, scotch fillet or rump steaks are also fine to use)

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

1 onion, sliced

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

2 spring onions (scallions), finely chopped

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine*

½ tsp bicarbonate soda (baking soda)

3 tsp cornflour (cornstarch)

Stir-fry sauce:

3 tbsp oyster sauce

3 tbsp Chinese Shaoxing wine*

2 tbsp soy sauce

½ tsp dark soy sauce

2 tsp sugar

1½ tsp ground black pepper

2 tsp white vinegar

Steps

Slice the steaks against the grain and at a diagonal to form wide strips that are no more than 0.5 cm (0.2 inches) thick.
Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
To make the stir-fry sauce, mix the ingredients in a small bowl.
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the capsicum. Stir-fry for another 30 seconds or until the beef is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss through the spring onions.
Notes:

– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.

What cut of beef is the best for beef stir fry?

No-one wants a tough and chewy stir fry, so nailing tender beef is key when you’re trying to take your stir-fry to the next level. We recently put the most popular cuts of beef to the test in an attempt to find the best beef for stir fry, and the results were surprising.

Long story short, as long as you follow the guide for cutting, prepping (velveting is an excellent technique to master if you love stir-fry) and cooking your meat, you can get away with most cuts of beef – even budget cuts like chuck steak – and still reap the rewards of an ultra-tender stir-fry.

Check out more of our beef chuck stir-fry recipes for even more dinner inspo!

Can I use different veggies in this stir fry?

Of course! The beauty of stir frying is that it is completely customisable! We’ve added capsicums and onions here but you can add pretty much whatever you have laying around in the bottom of your crisper.

You could add Asian greens, broccoli, green beans, snow peas…the world is your oyster when it comes to stir frying!

You can check out all our other stir fry recipes if you’re in need of some extra inspiration to spice up your next stir fry dinner!

What should I serve beef stir fry with?

If you’re making this for your next weeknight dinner, you may want to add some extra elements to make it a bit more filling! You could serve alongside a bowl of noodles , or on top of a bed of steamed rice – whatever you have in your pantry will work!

30-minute meals Beef Stir-fries

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Super Tender Beef Stir-fry

Super tender beef stir fry combined with a sticky, glossy sauce and pepper notes, this is one quick weeknight dinner you’ll want to try, quicksmart. But how do you keep your beef tender when stir-frying? Read on, my friends! My secret ingredient will supercharge your beef stir-fry recipes and keep that steak juicy and succulent.
PREP TIME	10 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

2 x 250g (9 oz) striploin steaks (sirloin, rib-eye, scotch fillet or rump steaks are also fine to use)

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

1 onion, sliced

2 capsicums (bell peppers), deseeded and cut into bite-sized pieces

2 spring onions (scallions), finely chopped

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine*

½ tsp bicarbonate soda (baking soda)

3 tsp cornflour (cornstarch)

Stir-fry sauce:

3 tbsp oyster sauce

3 tbsp Chinese Shaoxing wine*

2 tbsp soy sauce

½ tsp dark soy sauce

2 tsp sugar

1½ tsp ground black pepper

2 tsp white vinegar

Steps

Slice the steaks against the grain and at a diagonal to form wide strips that are no more than 0.5 cm (0.2 inches) thick.
Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
To make the stir-fry sauce, mix the ingredients in a small bowl.
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the capsicum. Stir-fry for another 30 seconds or until the beef is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss through the spring onions.
Notes:

– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.

Dawn

May 23, 2023

Delicious

Monica

Tender and tasty

I made this last night for dinner and the family loved it! The comments were “just like being out at a restaurant”. Thanks Marion! Your recipes never seem to fail me!

Natasha

May 11, 2023

Amazing!

My beef stirfry always ended up with tough, chewy beef but this recipe is a game changer! So tender, tasty and quick, the family loved it! It’s going in my recipe repertoire!

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