Beef Stir Fry - Asian Style

READY IN: 35mins
Recipe by Chef floWer

Preparation time does include marinade time, just to allow the marinade to soak into the beef. To get neat thin slices of beef I freeze the beef for 45 mins and then slice thinly, giving me the perfect cut. I don't eat red meat but Hubby and Little Miss (DD) love beef and they enjoyed this quick recipe. Original recipe comes from Annette Sym's which was featured on Channel Nine's Extra but I have twinkled with it

Top Review by JoyfulCook

In one word, it was totally 'delicious!' loved the crunchy vegetables and the flavour was perfect, will definately be making this again, thanks so much for posting

Ingredients Nutrition


  1. In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
  2. Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
  3. Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
  4. Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
  5. Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
  6. Add water to the wok and mix scrapping the sauce on the bottom of the wok.
  7. Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
  8. Enjoy.

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