Beef Stir Fry
A classic, savory Chinese beef stir-fry featuring tender slices of marinated beef, crisp broccoli, and sweet carrots coated in a glossy sauce. Served over warm brown rice, it delivers restaurant-quality texture and rich flavor in minutes.
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🍳 Cooking Flow
Slice and marinate the beef with seasonings, egg, and starch. → Cut broccoli, carrots, garlic, ginger, and scallions. → Sear the beef in a hot seasoned wok and set aside; blanch vegetables. → Aromatics stir-fried with sauces, then toss beef and vegetables together with slurry and lemon juice. → Serve hot over cooked brown rice.
Cooking Steps
Brief Cooking Order
Slice and marinate the beef with seasonings, egg, and starch. → Cut broccoli, carrots, garlic, ginger, and scallions. → Sear the beef in a hot seasoned wok and set aside; blanch vegetables. → Aromatics stir-fried with sauces, then toss beef and vegetables together with slurry and lemon juice. → Serve hot over cooked brown rice.
Introduction
A classic, savory Chinese beef stir-fry featuring tender slices of marinated beef, crisp broccoli, and sweet carrots coated in a glossy sauce. Served over warm brown rice, it delivers restaurant-quality texture and rich flavor in minutes.
Step 1
Slice the beef against the grain into thin, bite-sized pieces.
Step 2
Place the sliced beef into a bowl. Add black pepper, soy sauce, egg, cornstarch, and cooking oil, then mix thoroughly by hand until well coated.
Step 3
Carve grooves into the carrot and slice into decorative flower shapes. Cut the broccoli into bite-sized florets, and thinly slice the garlic and ginger.
Step 4
Heat a wok until hot, add cold oil to season it and prevent sticking, then stir-fry the marinated beef quickly over high heat until browned and cooked through. Remove and drain excess oil.
Step 5
Bring water to a boil in the wok and blanch the broccoli florets and carrot slices briefly. Remove and drain well.
Ingredients List
Important Notes
Using the 'hot wok and cold oil' technique ensures the marinated beef does not stick to the wok.
Marinating the beef with egg white/egg and starch locks in moisture to keep the meat tender.
Blanching the vegetables briefly beforehand ensures they cook evenly and retain their vibrant color and crunch.
A quick squeeze of lemon juice at the end brightens up the rich stir-fry sauce.
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