A Chinese beef and vegetable dish is a perfect combination of tender beef, colourful vegetables and a rich, dark oriental sauce. Best of all, it is the sort of meal that feels special without making you spend hours in the kitchen.
For me, Chinese cooking is all about balance. You want savoury flavours, a little sweetness, plenty of freshness and just enough heat. This dish brings all those elements together in one delicious pan. The beef stays succulent, while the vegetables provide plenty of colour, texture and flavour.
I usually start with good quality beef because it makes a noticeable difference. Thinly sliced steak works particularly well, especially when it cooks quickly over high heat. The aim is to brown the beef without cooking it for too long. That way, the pieces remain tender when they meet the sauce later.
The vegetables are just as important. I like using a mixture of courgettes, broccoli florets, bell peppers and onions. They each bring something different to the dish. The courgettes become tender while still holding their shape. Meanwhile, broccoli adds a lovely bite, and peppers bring a gentle sweetness.
Then there are the chillies, garlic and ginger. These three ingredients give the dish its unmistakable Chinese-inspired character. I prefer fresh garlic and ginger whenever possible because their flavour is brighter. You can also adjust the chillies to suit your taste. A little gives warmth, while more creates a lively kick.
The sauce is where everything really comes together. A dark, glossy sauce coats the beef and vegetables, bringing a deep savoury flavour to every mouthful. It should cling to the ingredients rather than pool heavily in the bottom of the pan. As a result, every bite gets a little of that wonderful oriental flavour.
I particularly enjoy making this dish in a large wok or deep frying pan. High heat helps the beef brown quickly and keeps the vegetables lively. It also means the cooking process moves along at a good pace. Therefore, I always prepare and chop everything before turning on the heat.
Another reason I enjoy this recipe is its versatility. You can easily change the vegetable selection depending on what you have available. Carrots, mushrooms, mangetout, baby corn and pak choi all work beautifully. You could even add sliced water chestnuts for extra crunch.
The level of heat is also easy to change. Use mild chillies for a gentle warmth, or add a few extra for something much livelier. If you prefer no heat, simply leave the chillies out. The garlic and ginger will still provide plenty of character.
Of course, I always serve Chinese Beef and Vegetables with rice. Steamed white rice is simple and lets the sauce take centre stage. However, egg fried rice or noodles can make an equally satisfying alternative. I also like having plenty of rice because it soaks up that delicious dark sauce.
This is a great meal for a busy evening because everything cooks quickly. It also makes a colourful and generous family dinner. Moreover, the combination of beef and vegetables means you get a good mixture of textures in every serving.
I think this dish is best enjoyed straight from the wok. The vegetables should still have some bite, the beef should be tender and the sauce should be hot and glossy. Finally, serve it over a generous bed of rice and enjoy the aromas before taking that first mouthful.
Chinese Beef and Vegetables has become one of those dishes I return to again and again. It delivers the flavours I love from Chinese cooking while remaining simple enough for an ordinary evening at home. For anyone who enjoys succulent beef, crisp vegetables and a rich oriental sauce, this is a dish that deserves a place on the dinner table.
Chinese Beef with Vegetables
Equipment
- Large wok or deep frying pan
- wooden spoon or wok spatula
Ingredients
The Beef:
- 500 g beef steak thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 tsp sesame oil
- 1 tbsp vegetable oil
The Vegetables:
- 1 medium courgette sliced into thin strips
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 medium onion sliced
- 150 g broccoli florets
- 2 medium fresh chillies thinly sliced
- 3 cloves garlic finely chopped
- 25 g fresh ginger peeled and finely grated
- 100 g mushrooms sliced
- 2 medium spring onions sliced
Dark Oriental Sauce:
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey or brown sugar
- 150 ml beef stock
- 1 tsp cornflour
- 1 tsp sesame oil
Serving:
- 300 g long-grain rice or basmati rice
- medium spring onions Sliced
- Toasted sesame seeds
- chilli Extra sliced optional
Instructions
- Place the sliced beef in a bowl. Add the light soy sauce, cornflour and sesame oil. Mix thoroughly so the beef gets an even coating.500 g beef steak, 1 tbsp light soy sauce, 1 tbsp cornflour, 1 tsp sesame oil
- Leave it to stand for around 10 minutes while you prepare the vegetables.
- Add the dark soy sauce, light soy sauce, oyster sauce, hoisin sauce and honey to a small bowl. Pour in the beef stock and sesame oil.3 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp honey, 150 ml beef stock, 1 tsp sesame oil
- Mix the cornflour with a tablespoon of cold water. Stir it into the sauce mixture and set aside.1 tsp cornflour
- Cook the rice according to the packet instructions. Once cooked, drain it if necessary and keep it covered until the beef and vegetables are ready.300 g long-grain rice
- Heat the vegetable oil in a large wok over high heat. Once the wok is very hot, add the beef in a single layer.1 tbsp vegetable oil
- Stir-fry for around 2–3 minutes until the beef is browned on the outside. Avoid overcrowding the wok because this can cause the beef to steam rather than fry.
- Remove the beef and place it on a plate.
- Add the onion, broccoli and peppers to the hot wok. Stir-fry for 2 minutes.1 medium red bell pepper, 1 medium onion, 150 g broccoli florets, 1 medium yellow bell pepper
- Next, add the courgette and mushrooms. Continue cooking for another 2 minutes.1 medium courgette, 100 g mushrooms
- The vegetables should soften slightly but still retain some bite.
- Add the chopped garlic, grated ginger and sliced chillies. Stir-fry for about 30–45 seconds.3 cloves garlic, 25 g fresh ginger, 2 medium fresh chillies
- Keep everything moving because garlic and ginger can burn quickly over high heat.
- Return the cooked beef to the wok. Give the sauce another good stir because the cornflour will settle at the bottom of the bowl.
- Pour the sauce over the beef and vegetables. Stir continuously as the sauce heats and thickens.
- Cook for approximately 2–3 minutes. The sauce should become glossy and coat the beef and vegetables nicely.
- Finally, stir through the sliced spring onions.2 medium spring onions
- Spoon the steamed rice into serving bowls. Add a generous portion of Chinese Beef and Vegetables on top.
- Finish with toasted sesame seeds, extra spring onions and a little sliced chilli if you enjoy extra heat.medium spring onions, Toasted sesame seeds, chilli