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.


Super Tender Beef Stir-fry

10 minutes
20 minutes

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



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

  • Step 1

    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.  

  • Step 2

    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. 

  • Step 3

    To make the stir-fry sauce, mix the ingredients in a small bowl. 

  • Step 4

    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!

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 51 reviews)
Very good0%

Stir fry beef

May 3, 2024

I made your recipe today it came out great nice and soft ,I made a few of your recipes always delicious I love to watch you and your mom cook .

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Leticia M

Always great recipes

April 22, 2024

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Jane️ K


April 8, 2024

This is a fairly quick, easy and really delicious recipe. The meat was super tender and the vegies tasty. The sauce was very flavoursome yet not overpowering. I loved that the meat only had to be marinaded for 10 minutes. I like my capsicum cooked a little more so I cooked the onion and capsicum together then added the garlic – cooked it a little more and then took them out and then cooked the beef separately in batches. Addedthe vegies back to the pan and added the sauce – fantastic!! Will def cook again.

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Diane M

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