Stir Fry Beef is very popular in Chinese American/Canadian Food. I was never really pay attention to this dish until one Canadian lady whom I know very well asked me on how to make a tender Chinese beef stir fry.

In Indonesian cooking, there are two kind sauce of beef stir fry that are common to present in Chinese-Indonesian cooking; oyster sauce beef and black pepper beef. Both recipes are usually using green and red bell peppers (paprika) for the vegetables.

Here is my easy vegetable beef stir fry recipe, which calls for frozen vegetables, beef and Chinese-Korean marinates. Find out why I call Chinese-Korean Marinates. You can always use other sauces for marinates such as oyster sauce, hoisin sauce, kecap manis, soy sauce. In the market here, it’s really easy to find beef for stir fry that has been cut.

Vegetable Beef Stir Fry Recipe

500 grams (1.1 lbs) sliced beef (tenderloin or flank) for stir fry
350 grams (0.75 lb) frozen vegetable mix (contains broccoli florets, snow peas, yellow bell peppers, chestnuts, and carrots), thawed
1 large onion, sliced
2 tablespoons oil
100 milliliter (7 tablespoons) water

1/4 teaspoon baking soda
4 tablespoons Kalbi (Korean BBQ) marinade
1 tablespoons oyster sauce
1/2 teaspoon garlic and ginger paste
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
2-3 tablespoons corn starch

1. Marinate the beef with all the ingredients for the Marinade, about 15 minutes.

2. Heat 2 tablespoons of oil in wok or skillet over high heat. Transfer the marinated beef to the wok and stir fry until 70% cooked. Add sliced onion and stir. Pour the water over and vegetables. Add salt only if you need to season.

3. As soon as the sauce thickens, dish out and serve immediately.



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