Steak Kew
Elevate your stir-fry game with this flavorful Steak Kew recipe—a delicious medley of tender, marinated sirloin steak, crisp bell peppers, and savory aromatics all coated in a rich, umami-packed sauce. This Cantonese-inspired dish combines pantry staples like soy sauce, oyster sauce, and Shaoxing wine with fresh ingredients, delivering a quick yet gourmet meal you can whip up in just 30 minutes. The steak is perfectly seared for a juicy, caramelized bite, while the vibrant vegetables retain their crunch, making it an irresistible combination. Serve it over steamed rice or noodles for an easy, restaurant-quality dinner the whole family will love. Perfect for weeknights and sure to become a favorite in your rotation, this Steak Kew recipe is a must-try!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb Sirloin steak (or beef tenderloin)
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp Dark soy sauce
- 1 tbsp Cornstarch
- 1 tsp Sugar
- 4 cloves Garlic, minced
- 3 tbsp Vegetable oil (for stir-frying)
- 1 cup Bell peppers (red and green), diced
- 1 medium White onion, diced
- 2 stalks Scallions, sliced
- 2 tbsp Water
- 0.5 tsp Black pepper
Instructions
Cut the sirloin steak into 1-inch cubes and place them in a bowl.
In a small mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, and 1 teaspoon sugar. Pour this marinade over the steak and mix well. Let the steak marinate for 15 minutes.
Prepare the stir-fry sauce in a separate bowl by mixing the remaining 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon dark soy sauce, and 2 tablespoons water. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated steak. Sear the steak for 2-3 minutes until nicely browned on the outside but still tender. Remove the steak from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Lower the heat to medium and stir-fry the minced garlic until fragrant, about 30 seconds.
Add the diced bell peppers and onion to the wok. Stir-fry for 2-3 minutes, or until the vegetables are slightly tender but still crisp.
Return the steak to the wok and pour in the reserved stir-fry sauce. Mix everything together thoroughly and stir-fry for another 1-2 minutes to coat the steak and vegetables with the sauce.
Add the sliced scallions and black pepper. Give the dish a final toss, then remove from heat.
Serve Steak Kew hot over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 591 mg | 13% | |
*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.
