Beef Stir Fry Strips and seasonal vegetables are tossed in a rich sauce that brings sweet, savoury and umami notes to every bite. The classic beef dish is great for a kids menu, while still satisfying those who love big Asian flavours. Serve over cooked rice or noodles as an entrée, or family-style on a sharing platter.
Ingredients
Here are the following ingredients:
Marinated Beef
- ¾ cup (175 mL) soy sauce
- ¼ cup (60 mL) dark soy sauce
- ¼ cup (60 mL) rice wine vinegar
- 3 tbsp (45 mL) baking soda
- 3 tbsp (45 mL) brown sugar
- 4 lb (2 kg) Round Stir Fry Strips Stir-Fry Sauce
Stir-Fry Sauce
- 2 cups (500 mL) beef stock (no salt added)
- 1½ cups (375 mL) soy sauce
- 1 cup (250 mL) rice vinegar
- ½ cup (125 mL) honey
- ½ cup (125 mL) oyster sauce
- ¼ cup (60 mL) Asian chili paste, such as sambal oelek or sriracha
- ¼ cup (60 mL) cornstarch
Service
- 2 cups (500 mL) cornstarch
- 2 cups (500 mL) canola oil
- 1 cup (250 mL) finely chopped garlic
- 1 cup (250 mL) finely chopped ginger
- 3 lb (1.5 kg) broccoli florets, blanched, about 16 cups (4 L)
- 4 lb (2 kg) chopped red bell pepper, about 16 cups (4 L)
- 2 lb (1 kg) baby corn, about 8 cups (2 L)
- 2 cups (500 mL) thinly sliced green onion
Preparation
- Marinated Beef: Whisk soy sauce with dark soy sauce, vinegar, baking soda and brown sugar. Pour over beef to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Stir-Fry Sauce: Add beef stock, soy sauce, rice vinegar, honey, oyster sauce and Asian chili paste to saucepan; bring to a boil. Whisk 1 cup (250 mL) water with cornstarch until smooth. Whisk slurry into boiling sauce; return to a boil. Boil for 1 minute or until thickened and glossy; remove from heat.
- Cool, cover and refrigerate or hold for service.
Service
- Remove 4 oz (125 g) beef from marinade; shaking off excess. Toss with 2 tbsp (30 mL) cornstarch.
- Heat 2 tbsp (30 mL) oil in wok or skillet until almost smoking. Stir-fry beef until crisp and evenly browned. Use slotted spoon to remove beef.
- Add 1 tbsp (15 mL) EACH garlic and ginger; cook for 30 seconds or until fragrant. Add 1 cup (250 mL) EACH broccoli and red pepper and ½ cup (125 mL) corn. Stir-fry until veggies are tender-crisp.
- Return beef to wok. Add ⅓ cup (75 mL) Stir-Fry Sauce. Toss until well-coated and heated through.
- Plate over cooked starch. Garnish with 2 tbsp (30 mL) green onion.
Chef's Tip
For stir-fry strips, thinly slice beef across the grain into 1/8-inch (3 mm) thick strips.
To thinly slice beef, freeze until well-chilled and very firm but not frozen.
Serve over cooked rice or as a noodle bowl with cooked udon, chow mein, or vermicelli noodles. Alternatively, prepare four portions and serve as a family-style dish on a single platter.
Beef Cuts
Hip Portion Cuts
Marinating Stir-Fry Strips
Inside Round Cap Off Denuded
Inside Round Marinating Steak
