Oriental Beef
Dive into the bold and savory flavors of Oriental Beef, a quick and vibrant stir-fry that’s perfect for busy weeknights. This recipe features tender slices of marinated beef sirloin infused with a tangy soy sauce, oyster sauce, and sesame oil blend, complemented by the zing of garlic, ginger, and optional red chili. Crisp bell peppers, carrots, and green onions add a colorful crunch, while the rich, glossy sauce ties it all together. Ready in just 35 minutes, this dish strikes the perfect balance of sweet, salty, and umami flavors. Serve it over fluffy white rice for a complete meal that’s both satisfying and packed with Asian-inspired goodness. Perfect for fans of quick and easy stir-fry recipes!
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon Cornstarch
- 3 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 piece Red chili (optional)
- 2 pieces Bell peppers (red, yellow, or green)
- 1 piece Carrot
- 3 pieces Green onions
- 2 tablespoons Vegetable oil
- 4 cups Cooked white rice (optional for serving)
Instructions
Thinly slice the beef sirloin into bite-sized strips. Set aside.
In a bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, and cornstarch. This will be your marinade and sauce base.
Pour half of the marinade over the beef slices, reserving the other half for later. Mix well and let the beef marinate for 15 minutes.
While the beef marinates, finely mince the garlic and ginger. Thinly slice the red chili (if using), bell peppers, carrot, and green onions.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Once the oil is hot, add the marinated beef. Stir-fry for 2-3 minutes until the beef is browned but not fully cooked. Remove the beef from the wok and set it aside.
In the same wok, add the garlic, ginger, and chili (if using). Stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers, carrots, and half of the green onions to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the beef to the wok. Pour in the reserved sauce and stir well to coat all ingredients.
Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and the beef is fully cooked.
Remove from heat and garnish with the remaining green onions.
Serve hot, either on its own or over a bed of steamed white rice.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 837 mg | 18% | |
*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.
