Chinese Beef
Savor the bold and savory flavors of this classic Chinese Beef stir-fry, a quick and easy recipe perfect for busy weeknights. Tender slices of marinated flank steak are stir-fried to perfection alongside vibrant red bell peppers and crisp broccoli florets, creating a stunning medley of textures and colors. The dish is brought to life with a luscious, umami-packed sauce made from soy sauce, oyster sauce, brown sugar, and a hint of sesame oil, ensuring every bite is rich and flavorful. Infused with aromatic garlic and ginger, this restaurant-quality recipe comes together in just 35 minutes and is best served over fluffy steamed rice. With its irresistible combination of savory, sweet, and slightly smoky flavors, this Chinese Beef recipe is an effortless crowd-pleaser that brings the taste of a takeout favorite to your kitchen!
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Recipe Information
Ingredients
- 450 grams beef (flank steak or sirloin, sliced thin against the grain)
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced or grated)
- 1 tablespoon brown sugar
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 large red bell pepper (sliced)
- 200 grams broccoli florets
- 2 stalks scallions (green onions, chopped for garnish)
- 1 cup water
Instructions
Place the sliced beef in a bowl and add 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the beef and marinate for 15 minutes.
While the beef marinates, prepare the vegetables by slicing the red bell pepper and cutting the broccoli into bite-sized florets.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, brown sugar, oyster sauce, sesame oil, and water. Stir until smooth; set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the red bell pepper and broccoli to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked beef to the skillet and stir to combine.
Pour the sauce into the skillet, stirring continuously until it thickens and evenly coats the beef and vegetables, about 1-2 minutes.
Remove from heat, garnish with chopped scallions, and serve hot over steamed rice.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 20.9 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2134 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
