It is highly recommended that you create this well-liked meal in the convenience of your own kitchen the next time you have a yearning for tender beef stir-fry in that sauce that is both sweet and slightly salty and has a glossy appearance. This very soft beef stir-fry recipe is a simple and delectable variation on this classic dish. It has strips of delicate sirloin steak, a lot of aromatic garlic, ginger, green onions, and red chilies for a kick.
Made from scratch, Super Tender Beef Stir Fry is at its maximum deliciousness.
Whenever I have a longing for a quick lunch away from home but am unable to satisfy my appetite at the same time. I am pretty much always able to decide on my favorite restaurant. This restaurant is located around fifteen minutes from my neighborhood.
It is not a fancy restaurant at all. Some people may say that it is not even the least bit authentic, but we don’t mind if that’s the case. We never fail to have a good time whenever we go there. The food is always served hot, tasty, and excellent, and the service is always good.
The menu at this restaurant is rather comprehensive. I must confess that I enjoy trying new things whenever I get the opportunity to do so. I have been wanting to try this tender beef stir fry, making some tweaks. But this is a dish that many well-known Asian restaurant chains have frequently offered for a very long time.
As a result, it was inevitable that I would have to devise my own recipe (after conducting some preliminary study) so that I could finally indulge in this well-liked restaurant dish and discover for myself why it is so well-liked.
My recipe for the tender beef stir-fry.
Cuisine: Chinese; Yield: Serves 6; Prep Time: 20 minutes; Cook time: 15 minutes; Total time: 35 minutes
Ingredients:
- 1/2 cup oyster sauce
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 900 g sirloin steak, sliced very thinly against the grain on the bias into about 1 ½ inch strips
- 1 teaspoon bicarbonate of soda
- salt (add required amount of salt when steak is almost done)
- ¼ cup (heaping) cornstarch
- Vegetable oil (I like avocado), about 6 tablespoons total
- 2 teaspoons crushed ginger and garlic
- 2 large jalapenos
- all shades of bell peppers ( totally optional)
- 1 large white onion, sliced on the bias into 1” long pieces
- Begin by gathering and preparing all of your ingredients according to the ingredient list above to have them ready and organized for use.
- To prepare your sauce, whisk together the oyster sauce, the soy sauce, and the brown sugar. Set aside.
- Toss the sliced sirloin steak with a 1/2 cup dark soy sauce, plus the cornstarch and the bicarbonate of soda. Mix well, and set aside while you heat your pan or wok.
- Place a wok, cast-iron skillet, or other heavy-bottom pan over high heat, and add in oil. Once smoking hot, add in some of the sirloin steak (working in batches) in an even layer and sear, undisturbed, on that first side for a couple of minutes. Flip and sear on the other side, until the steak has a brown crust. Remove and hold on a large plate, and repeat with the rest of the steak.
- Reduce the heat under the pan to medium-low now (as it will be very hot), and add about 2 tablespoons more of the oil. Then, add in the beef and stir to coat it in the mixture for about 30 seconds. Add all the sliced bell peppers and jalapenos. Lastly, add the sauce and mix well. Drizzle with the sliced green onions and toss everything together to coat well.
- Serve family style over a bed of white rice, or spoon onto a platter and serve separately with rice or noodles.
Everything we love about Chinese cuisine is in this dish.
When done well, it’s sweet, savory, mildly spicy, and full of delightful aromatics like ginger, garlic, green onions, and even a few dried red chilis (optional), adding depth and flavor. Sirloin steak is tender and sears fast in a hot cast-iron pan or a wok. The next best thing about a wok makes it the best choice for my recipe.
I made a simple sauce with soy, oyster, and brown sugar to mix and gloss this delicious meal. The best service method This tender beef stir fry is served “family style” on a huge dish with steaming rice or noodles.
Tips and Tidbits for the Super Tender Beef Stir-Fry Recipe:
- The best cut of beef to use is Sirloin steak cut against the grain and on the bias, which is a great pick for this recipe. However, you could use ribeye or any other quick-cooking beef if you desire, but definitely avoid using stew meat (it would be too tough).
- Choose your spiciness level: Because the dried red chilis are left whole, they don’t add a huge amount of heat to the dish unless you bite directly into them, but feel free to leave them out if cooking for folks with a sensitive palate.
- Get that pan or wok super hot. Because you don’t want to overcook the beef, making sure that the skillet is very, very hot will definitely help. This way, when you add in a portion of the steak, it can begin to caramelize quickly, and then you can promptly remove it from the pan.
- Don’t overcrowd the pan. Work in smaller batches with the beef so as not to overcrowd the pan, causing the meat to steam.
Check out the full tutorial on my channel!
Cooking with Shams