Empress of China Beef
Elevate your dinner table with the bold and aromatic flavors of Empress of China Beef, a stir-fry dish that beautifully marries tender slices of marinated beef with vibrant bell peppers, green onions, and a rich, umami-packed sauce. Perfect for weeknights, this recipe takes just 20 minutes to prep and 15 minutes to cook, offering a quick yet impressive meal that tastes like takeout but is made fresh at home. Key ingredients like soy sauce, oyster sauce, and Shaoxing wine bring depth and authenticity to the dish, while a touch of freshly minced ginger and garlic adds a fragrant kick. Serve this savory masterpiece over fluffy steamed rice for a satisfying dinner that’s sure to delight. Ideal for fans of Chinese cuisine, this recipe hits the trifecta of easy preparation, delicious results, and crowd-pleasing flavors.
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Recipe Information
Ingredients
- 450 grams Beef sirloin or flank steak
- 4 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons Cornstarch
- 0.5 teaspoons Ground white pepper
- 1 teaspoons Sesame oil
- 3 tablespoons Vegetable oil
- 1 tablespoons Fresh ginger, minced
- 2 cloves Garlic, minced
- 3 Green onions, sliced
- 1 Red bell pepper, thinly sliced
- 2 teaspoons Sugar
- 3 tablespoons Oyster sauce
- 0.5 cups Beef or chicken stock
- 0.25 teaspoons Chili flakes (optional)
- Steamed rice (for serving)
Instructions
Slice the beef thinly against the grain into bite-sized pieces.
In a mixing bowl, combine 2 tablespoons of soy sauce, Shaoxing wine, 1 tablespoon of cornstarch, ground white pepper, and sesame oil. Add the beef slices and marinate for 15 minutes.
In a small bowl, mix the remaining soy sauce, sugar, oyster sauce, beef stock, and 1 tablespoon of cornstarch. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the beef in batches and sear for 1-2 minutes per side until browned. Remove the beef and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the minced ginger and garlic for 30 seconds until fragrant.
Add the red bell pepper and green onions, and stir-fry for 2-3 minutes until the vegetables are slightly tender.
Return the beef to the wok. Stir the sauce mixture and pour it over the beef and vegetables. Add chili flakes if desired.
Toss everything together and cook until the sauce thickens and evenly coats the beef, about 2-3 minutes.
Serve immediately over steamed rice and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 90.9 g | 33% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 14.3 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2225 mg | 47% | |
*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.
