Chinese Beef Stir Fry

    Chinese Beef Stir Fry


    37 people made this

    About this recipe: A simple, yet delicious stir fry dish. Serve this at your next dinner party and your guests will think you've ordered take-away! Thinly sliced, marinated beef is stir-fried with greens. Serve with freshly cooked rice.

    Serves: 6 

    • 4 tablespoons chicken stock
    • 1 1/2 tablespoons cornflour
    • 3 tablespoons hot chilli oil
    • 2 tablespoons hoisin sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon dry sherry
    • 2 teaspoons sugar
    • 2 teaspoons soy sauce
    • 2 teaspoons crushed chillies
    • 450g beef sirloin steak, thinly sliced (see Cook's note)
    • 2 tablespoons groundnut oil
    • 2 tablespoons chopped garlic
    • 1 bunch Swiss chard, rinsed, stems removed and cut into 1.25cm slices
    • 2 spring onions, cut into thin strips about 5cm long
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Prep:45min  ›  Cook:10min  ›  Extra time:1hr freezing  ›  Ready in:1hr55min 

    1. Whisk the chicken stock and cornflour in a freezer safe bowl until smooth; whisk in the hot chilli oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce and crushed chillies. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes.
    2. Heat a wok over high heat until very hot and pour in the groundnut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and spring onions; cook and stir the vegetables until they turn bright green, about 3 minutes and then remove from the wok.
    3. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

    Cook's note

    Freeze the steak flat for 20-30 minutes or until semi-frozen. Using a very sharp knife, slice the steak thinly across the grain.


    If Swiss chard is unavailable, use spinach instead.

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