Easy Chinese Beef Stir-Fry

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 05/27/21
Basic beef stir-fry
Easy basic beef stir-fry Rhonda Parkinson
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
347 Calories
20g Fat
8g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 347
% Daily Value*
Total Fat 20g 25%
Saturated Fat 5g 23%
Cholesterol 90mg 30%
Sodium 386mg 17%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 33g
Vitamin C 1mg 7%
Calcium 36mg 3%
Iron 2mg 13%
Potassium 474mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Packaged stir-fry vegetables and pre-made stir-fry sauce do most of the work for you in this easy beef stir-fry recipe.

This basic stir-fry is a great choice for newcomers to Chinese cooking because the packaged frozen vegetable mix gives you a good idea of the types of vegetables used in stir-frying and how they are prepared, while the purchased stir-fry sauce adds flavor.

Ingredients

  • 3/4 to 1 pound flank steak

  • 1/2 cup stir fry sauce

  • 2 garlic cloves

  • 3 tablespoons canola oil, divided, or peanut oil

  • 3 1/2 cups frozen stir-fry vegetable mix

  • Cooked rice, optional for serving

Steps to Make It

  1. Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 1/2 to 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.

  2. Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic and set aside.

  3. Heat a wok or heavy skillet over medium-high heat until it is almost smoking. Add 2 tablespoons of the oil, tilting the wok and drizzling the oil so that it coats the sides of the pan.

  4. When the oil is hot, add half of the chopped garlic. You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready.

  5. Stir fry the garlic for 10 seconds.

  6. Add the beef by laying it flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through.

  7. Remove the stir-fried beef and drain in a colander or on paper towels.

  8. Heat the remaining 1 tablespoon oil of in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds.

  9. Add the frozen vegetables. Stir-fry for 3 to 5 minutes or according to package directions. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying.

  10. Add the stir-fried beef back into the pan. Add the stir-fry sauce and bring to a boil. Stir-fry for 1 to 2 more minutes to mix everything together.

  11. Serve hot over cooked rice.