Chinese Beef Stir Fry With Vegetables

Beef and Vegetable Stir Fry
gordana jovanovic / Getty Images
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (18)

This recipe for Chinese stir-fry beef with three vegetables features an interesting contrast of textures and flavors. Tender marinated slices of flank steak are stir fried with bok choy, mushrooms, and red onion in a flavorful dark soy sauce with rice wine or sherry. If you're not familiar with how to stir fry beef, you may want to arm yourself with some pointers before you start.

What You'll Need

  • For the Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/4 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 pound flank or top sirloin beef (thinly sliced)
  • For the Sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon Chinese rice wine or dry sherry
  • For the Stir Fry:
  • 4 to 5 tablespoons vegetable or canola oil
  • 1 clove garlic (crushed and chopped)
  • 1 teaspoon fresh ginger (minced)
  • 1/2 cup onion (chopped)
  • 2 bok choy stalks (leaves separated, cut diagonally)
  • 1/2 cup fresh mushrooms (washed and thinly sliced)
  • Optional: 2 green onions (sliced diagonally)

How to Make It

Note: while there are multiple steps to this recipe, this stir fry is broken down into workable categories to help you better plan for preparation and cooking.

Make the Marinade

  1. In a large bowl, whisk together the light soy sauce, 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 both soy sauces, sugar, and dry sherry. Mix well until the sugar is dissolved. Set aside.

    Prepare the Dish

    1. Heat a wok and add 2 tablespoons of the oil. When the oil is hot, add the beef, discarding the marinade. Stir fry until it is nearly cooked. Remove beef from the wok and drain on paper towels.
    2. Clean out the wok, reserving 2 tablespoons of the cooking juices (or more if desired) to add to the sauce later.
    3. Add 2 to 3 tablespoons oil to the wok. When the oil is hot, add the garlic and ginger and stir fry briefly.
    4. Add the chopped onions and cook until they are tender, then add the bok choy stalks. Stir fry a bit longer, then add the mushrooms and finally the bok choy leaves.
    5. Push the vegetables up to the side. Stir the sauce and pour it into the middle of the wok. Turn up the heat, push the vegetables into the sauce and mix well.​
    6. Return the cooked beef to the wok. Mix again and stir in the green onions, if using.
    7. Serve hot with rice.

    Recipe Tips and Variations

    • To make the beef easier to slice, simply freeze the meat.
    • 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 won'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.
    Nutritional Guidelines (per serving)
    514 Calories
    29g Fat
    25g Carbs
    42g Protein
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)