Asian beef stir-fry
Fancy a quick and tasty Asian-inspired meal? This Asian beef stir-fry is ready in just 30 minutes! Tender shredded beef, crisp vegetables, and some aromatic seasonings make this stir-fry so good. That sweet and savoury combination is perfect for any weeknight, and the best part is that it is so easy to make.
Ingredients
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Shredded beef, for example, chuck, roast beef, or topside
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500 g |
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Butter and rapeseed oil
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2 tbsp |
Marinade
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Fresh ginger, finely grated
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3 tbsp |
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Chinese soy sauce
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3 tbsp |
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Corn flour
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3 tbsp |
Stir-fry
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Leek
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1 |
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Garlic cloves
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4 |
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Shredded bamboo shoots (400 g)
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1 can |
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Butter and rapeseed oil
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1 tbsp |
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Hoisin sauce
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4 tbsp |
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Oyster sauce
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4 tbsp |
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Freshly ground black pepper
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1 tsp |
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Salt
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|
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Water
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200 ml |
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Chilli flakes (optional)
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1 tsp |
To serve
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Sesame seeds
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3 tbsp |
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Spring onions
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40 g |
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jasmine rice, boiled
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200 g |
Prepare ingredients in advance
Stir-fries cook very quickly at high heat, which is why prepping all your ingredients beforehand is crucial. Shred the beef, slice the leeks, and chop the garlic ahead of time. This way, you can concentrate on searing the beef to perfection and ensuring the vegetables stay nice and crisp.
Perfect high-heat technique for stir-fry
For optimal stir-frying, a wok is ideal due to its deep, curved sides that allow for quick cooking and efficient ingredient tossing. If you are using a skillet, ensure it is not overcrowded by cooking in batches; this prevents the ingredients from steaming and keeps them frying properly. Heat your wok or skillet until very hot before adding oil with a high smoke point.
Store and freeze leftovers
Store leftover Asian beef stir-fry in an airtight container in the fridge for up to 3 days. If you want to save them for longer, freeze them in freezer-safe containers or zip-top bags for up to 3 months. Divide the cooled stir-fry into individual portions before freezing, as this helps it freeze more evenly, and smaller portions make it easier to defrost only what you need. Reheat the stir-fry directly from frozen to prevent it from becoming soggy. On the stovetop, gently warm it over low heat, stirring occasionally, until heated through. For microwave reheating, use 30-second intervals at medium power, stirring between each interval.
FAQ: Questions about Asian beef stir-fry
Got questions? Our answers to common questions below will help you cook a tasty Asian beef stir-fry.
What type of beef is best for Asian beef stir-fry?
Chuck, roast beef, and topside are all suitable for Asian beef stir-fry. Chuck is marbled with fat and connective tissue, which not only packs it with flavour but also helps it become tender and juicy when cooked quickly over high heat. Roast beef, on the other hand, is leaner and cooks quickly, but you will want to watch it closely as it can dry out if left too long on the heat. Topside is the leanest cut among the three and requires careful handling – slice it thinly against the grain to ensure it stays tender in your stir-fry.
What vegetables can I use in a beef stir-fry?
We suggest using leek, garlic, bamboo shoots, and spring onions for Asian beef stir-fry. Leek softens quickly and adds a mild sweetness, while garlic infuses the oil with a deep, savoury taste. Bamboo shoots stay crisp and soak up the sauce, and spring onions have a slight sharpness that gives the stir-fry a fresh finish. However, you can use any vegetables you have on hand, like mushrooms for extra umami or red peppers for natural sweetness with a slight tang.
What can I serve with Asian beef stir-fry?
Rice is a fantastic choice for beef stir-fry because it soaks up all the delicious sauce and complements the overall flavours. Jasmine rice is especially perfect as it has a soft, fluffy texture and lovely fragrance. If you prefer rice that stays light and fluffy, go for long-grain varieties. For something a bit stickier, short-grain or sushi rice will do the trick. If you are more in the mood for noodles, both egg noodles and rice noodles are excellent options – they cling to the sauce beautifully.
Nutritional values
Nutritional value, per
1429 Kcal
| Fibre | 14.2 gram fibers |
| Protein | 28.8 gram |
| Carbohydrates | 206.5 gram |
| Fat | 53.5 gram |
Try our Asian beef stir-fry recipe
Skip the takeaway and bring bold Asian flavours straight to your kitchen. Imagine succulent beef strips, crunchy vegetables, and a glossy sauce that coats every bit. This Asian beef stir-fry is so irresistible that you will be thinking about it long after the plates are cleared. It does not matter if you are racing against the clock on a hectic weeknight or aiming to dazzle your dinner guests; this recipe is your secret weapon for success.
If you are craving more of these bold Asian flavours, check out our recipes for Korean-inspired gochujang pasta, stir-fry chicken with vegetables, and chicken curry with rice.
Tender and juicy beef in savoury sauce
The secret to tender beef lies in frying it quickly at high heat, which seals in the juices and creates a caramelised surface that practically melts on your tongue. The soy sauce and ginger from the marinade work in the background, laying down a strong, aromatic base. When the succulent beef combines with the sauce, magic happens. The hoisin sauce adds a touch of sweet smokiness, while oyster sauce brings a deep umami flavour, and garlic enriches the mix with its pungent, subtly sweet notes that intensify upon cooking.
With crunchy vegetables and sesame seeds
The vegetables and sesame seeds are what make this recipe truly special. As the leek softens, it releases a mild sweetness that blends beautifully with the rich sauce, while the bamboo shoots retain their firmness, providing a satisfying crunch. Spring onions add a fresh, slightly sharp contrast when scattered on top. A sprinkle of toasted sesame seeds introduces a sweet, nutty flavour, creating a perfect finishing crunch.
Complete the stir-fry with the right sides
Rice and noodles are the go-to choices when serving beef stir-fries, but which one to pick depends on the style you want to go for. In many parts of China, stir-fries are served over steamed short-grain rice, which has a slightly sticky texture that helps soak up the sauce.
Head to Southeast Asia, and you will often find stir-fries tossed with noodles instead. Egg noodles bring a chewy texture that holds onto thick sauces, while rice noodles absorb the flavours for a softer, more delicate bite.
No matter what you choose, both rice and noodles guarantee that not a single drop of that aromatic sauce goes to waste.
Ideas for varying the recipe
When it comes to this Asian beef stir-fry, you do not always have to stick to the script. Feel free to get creative with your favourite add-ins. For extra crunch, toss in red peppers. They stay crisp when stir-fried briefly and bring a natural sweetness against the salty, umami-rich sauce. Water chestnuts take crunch to the next level, staying firm with every bite while adding a tart, slightly nutty sweetness.
Want more heat? Swap the chilli flakes for fresh red chillies, which pack a sharper, more immediate spice that builds as they cook. Also, consider Sichuan peppercorns for a bold, numbing heat that tingles on the tongue and brings a classic Chinese twist to the recipe.
Mushrooms are a great addition as well. Shiitake mushrooms, in particular, have a deep, earthy flavour that intensifies the umami notes of the sauce while soaking up all that glossy goodness. And you can always use a combination of different mushrooms to keep things interesting.
