Delicious Beef Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This beef stir fry combines tender scotch fillet steak with vibrant bell peppers and a savory sauce, making it a perfect quick dinner option.
Ingredients
- 350 grams scotch fillet steak
- 1 tbsp (15 ml) Shaoxing wine (substitute with red wine or sherry)
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp sugar
- 1/4 tsp sesame oil
- 1 tbsp (15 ml) light olive oil, plus extra for cooking
- 2 cloves garlic, minced
- 1 tbsp (15 ml) ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce
- 1/4 cup (60 ml) beef stock
- 1 tsp (5 ml) cornstarch, mixed with 2 tsp water
- Salt and pepper to taste
Instructions
- Trim the steak of fat and cut into thin slices against the grain.
- In a small bowl, combine the steak slices with Shaoxing wine, light soy sauce, sugar, and sesame oil. Mix well and marinate for at least 15 minutes.
- Heat 1 tbsp of olive oil in a large wok or skillet over high heat. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the marinated beef to the wok and stir-fry for 2-3 minutes until the beef is browned but not fully cooked. Remove the beef from the wok and set aside.
- In the same wok, add a little more olive oil if needed, and stir-fry the sliced red and green bell peppers and onion for 3-4 minutes until they start to soften.
- Return the beef to the wok, add the oyster sauce, dark soy sauce, and beef stock. Stir well to combine all ingredients.
- Mix the cornstarch with water to create a slurry, then add it to the wok. Stir continuously until the sauce thickens and coats the beef and vegetables.
- Season with salt and pepper to taste, and serve immediately over steamed rice.
Notes
- For a spicier version, add sliced chili peppers.
- Substitute vegetables as desired, such as broccoli or snap peas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid overcooking the beef.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
- Cholesterol: 70
If You Liked This Recipe, You’ll Love These
- Beef Satay
- Stir-Fried Hoisin Beef Bowl
- Spicy Tahini Chicken Stir-Fry
- Kerala Stir Fry: Plantain and Coconut Thoran
Frequently Asked Questions
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a Chinese rice wine used to marinate the steak slices alongside light soy sauce, sugar, and sesame oil. The recipe notes it can be substituted with red wine or dry sherry in equal amounts (1 tbsp).
Why is the beef removed from the wok partway through cooking?
After stir-frying the marinated beef for 2–3 minutes until browned but not fully cooked, it’s set aside while the bell peppers and onion cook for 3–4 minutes. This prevents the beef from overcooking and turning tough before the sauce is added.
What does the cornstarch slurry do in this recipe?
The cornstarch mixed with 2 tsp of water is stirred into the wok at the end. As you stir continuously, it thickens the sauce of oyster sauce, dark soy sauce, and beef stock so it coats and clings to the beef and vegetables rather than pooling at the bottom of the pan. 
