If you’re looking for a quick and easy meal that’s packed with flavor, this delicious beef stir fry recipe is just the thing! All you need is some lean beef, some fresh vegetables, and a few simple pantry staples and you’re good to go. Plus, it’s a great way to get your daily dose of vegetables without having to spend a lot of time in the kitchen. This beef stir fry is sure to become a favorite in your home, and it’s a great way to use up any leftover vegetables you have on hand.
Whenever you’re looking for a quick, easy meal that’s packed with flavor, this beef stir fry recipe is perfect for you! All you need is some lean beef like beef flank or sirloin flap, some fresh vegetables, and a few pantry staples. It’s also a great way to get your veggies in without spending a lot of time cooking. Use up any leftover vegetables you have on hand with this beef stir fry! It’s gonna become a favorite in your family.
Ingredients you need for beef stir fry recipe
- Beef flank or sirloin
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon pepper
- Sliced onion (½ inch thick)
- Green onion (2 inches long)
- Minced garlic
- Sliced chili
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon of cooking wine
- 4 tablespoons cooking oil
How to make easy beef stir fry
- Cut the beef flank into thin slices
- Marinate the beef with salt, pepper, cornstarch, baking soda, and 1 tablespoon of cooking oil for 15 minutes.
- Heat up a wok on HIGH heat and sear the beef with the 2 tablespoons of the oil until it’s nicely brown. Transfer the meat to another plate. Make sure to remove the beef stuff gunked up from stir-frying.
- In the same wok, saute garlic for 1 minute and add the onion. Stir for about 1 minute.
- Add the beef, cooking wine, soy sauce, sugar, green onion and chili.
- Serve and enjoy!
Notes:
Depending on the meat you buy, it might become watery when you’re searing your meat. Make sure to drain the juice right away so you don’t overcook the beef and get that nice brown crust.
Baking soda is the active ingredient in this beef stir-fry recipe
The alkaline nature of baking soda can help to neutralize any off-flavors in meat as well as give it a slightly sweeter taste when mixed with liquid and applied to meat. It is commonly used in Asian cuisine, particularly in Chinese and Korean dishes. When mixed with liquid and applied to meat, it tenderizes the meat and gives it a more succulent texture.
Why use high heat to sear the beef?
When you sear meat, you brown the surface of the meat quickly at a high temperature by rapidly browning it. It is important to sear the meat over high heat for the surface to reach temperatures above 300°F (150°C) quickly. This temperature will cause the natural sugars in the meat to caramelize, which causes a Maillard reaction, resulting in the meat’s surface developing a rich, flavorful crust.
Searing beef on high heat also locks in moisture. A caramelized and flavorful crust is formed on the surface of the beef which makes the beef become tender and juicy.
FAQs
What kind of beef should I use for this beef stir fry recipe?
As an alternative to beef flank, you can use any cut of beef you like. It is recommended to use a cut that is lean and has some marbling, such as sirloin, ribeye, or tenderloin.
Can I use other vegetables instead of the ones listed?
Almost any vegetable will work. Broccoli, bell peppers, zucchini, and mushrooms are some other options.
Can I freeze beef stir fry?
Freezing this recipe could cause the vegetables to become mushy and the sauce to separate.
