Chinese Beef with Vegetables

Succulent strips of beef are stir-fried with colourful vegetables, fresh ginger, garlic and chillies. Everything is coated in a rich, dark oriental sauce that brings the flavours together beautifully. Served over steamed rice, this makes a satisfying Chinese-inspired meal for the whole family.

Prep Time 20

Cook Time 15

Total Time 35

Servings Portions

Ingredients

The Beef:

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:

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

Equipment

Notes

Cooking Tips:

Slice the beef thinly: Thin strips cook quickly and remain tender. Cutting across the grain also helps produce a more tender result.

Keep the wok hot: High heat is important for good stir-frying. It helps brown the beef while keeping the vegetables crisp.

Prepare everything first: Stir-frying happens quickly. Have the beef, vegetables, aromatics and sauce ready before you start cooking.

Don't overcrowd the wok: Cook the beef in batches if necessary. This gives it a better colour and prevents excess moisture from building up.

Adjust the heat: Two chillies give a pleasant kick, but you can use more or less. Alternatively, remove the seeds for a milder result.

Choose your vegetables: Carrots, baby corn, mangetout, pak choi and water chestnuts all make excellent additions or substitutions.

Serve immediately: This dish tastes best while the sauce is hot and glossy and the vegetables still have some bite.

Nutrition