Chinese Beef Stir Fry Over Golden Pancake
Savor the fusion of textures and flavors with this irresistible Chinese Beef Stir Fry Over Golden Pancake recipe—a delightful twist on traditional stir-fry dishes! Tender slices of marinated beef sirloin are seared to perfection and paired with a colorful medley of carrots, bell peppers, and green onions, all glazed in a savory oyster sauce. The true highlight of the dish is the golden, scallion-studded pancake, made from whisked eggs, flour, and a touch of sesame oil, fried until lusciously crisp yet soft. This unique base soaks up the bold flavors of the stir fry for a complete meal that’s perfect for weeknight dinners or an impressive yet quick dish for guests. Ready in just 40 minutes and packed with robust Asian-inspired flavors, this recipe is guaranteed to be a family favorite!
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Recipe Information
Ingredients
- 250 grams Beef sirloin
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Vegetable oil
- 1 medium Carrot, julienned
- 1 Bell pepper, sliced
- 4 Green onions, sliced
- 2 tablespoons Oyster sauce
- 4 tablespoons Water
- 3 Eggs
- 0.5 teaspoon Salt
- 4 tablespoons All-purpose flour
- 2 Scallions, chopped
- 1 teaspoon Sesame oil
Instructions
Slice the beef sirloin into thin strips. Place in a bowl and marinate with soy sauce, cornstarch, minced garlic, and grated ginger. Set aside for 15 minutes.
In a small bowl, whisk the eggs with salt and sesame oil. Gradually add the flour while whisking until smooth. Mix in the chopped scallions.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour half of the batter into the pan and swirl to create a thin pancake. Cook until golden brown on both sides, about 2-3 minutes per side. Remove the pancake, set aside, and repeat with the remaining batter.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated beef strips and stir fry for 2-3 minutes until browned. Remove the beef from the pan and set aside.
In the same wok, add the julienned carrots and sliced bell pepper. Stir fry for 2 minutes until slightly tender.
Return the beef to the wok. Add oyster sauce and water. Stir to coat everything evenly and cook for 1-2 minutes. Toss in the sliced green onions just before removing from heat.
Cut each golden pancake into wedges and plate them. Spoon the beef stir fry over the pancakes and serve immediately.
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 15.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 129 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1030 mg | 22% | |
*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.
