Chinese beef stir fry





Chinese beef stir fry

This recipe for Chinese stir-fry beef with vegetables features an interesting contrast of textures and flavors—marinated tender flank steak stir-fried with chinese celery and red pepper in a flavorful dark soy sauce with rice wine or sherry sauce.

Not only is this delicious but, since the number three symbolizes prosperity in the Chinese culture, it’s considered a lucky dish.

There are many kinds of vegetables you can substitute for the ones used here. Just remember, if you use hard-textured vegetables like carrots or broccoli, it’s a good idea to blanch them first before stir frying with the beef. Otherwise, they wouldn’t cook by the time the beef is done.

If you decide to use bok choy, separate the leaves and stalks as the stalks take a longer time to cook and the leaves would be overcooked by the time the stalks are done.



1 pound flank or top sirloin beef (thinly sliced)
1 clove garlic (crushed and chopped)
1 teaspoon fresh ginger (minced)
1/2 cup chinese celery (sliced)
1/2 cup red bell pepper (washed and thinly sliced)
4 to 5 tablespoons neutral oil (vegetable, canola)
Optional: 2 green onions (sliced diagonally), dried hot red pepper

For the Marinade:
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine,Shaoxing rice wine or dry sherry
1/4 teaspoon sesame oil
1 tablespoon cornstarch

For the Sauce:
1 tablespoon dark soy sauce
2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon dry sherry or rice wine



Step 1:

Make the Marinade

  1. In a large bowl, whisk together 2 tablespoons light soy sauce, 1 tablespoon rice wine, sesame oil, and cornstarch.
  2. Add the sliced beef to the marinade, coating all sides, and let rest for 15 minutes.

Make the Sauce

  1. In a small bowl, whisk together dark soy sauce, 2 tablespoons light soy sauce, sugar, and 1 tablespoon wine. Mix well until the sugar is dissolved.
  2. Set aside.


Step 2:    Heat a wok and add 2 tablespoons of oil. When the oil is hot, add the beef. Stir fry until it is nearly cooked.  Add the sauce and stir well.




Step 3:    Push beef to one side of the pan.   Add 2 to 3 tablespoons oil to the wok. When the oil is hot, add the garlic and ginger (optional dry hot pepper if you like things spicy) and stir fry briefly.   Add the red bell pepper and stir fry until they are tender, then add the chinese celery stalks. Stir fry a bit longer.




Mix well and stir in the green onions if using. Serve hot with rice.