Imagine a dish that transforms ordinary beef into a restaurant-worthy masterpiece in just 25 minutes - this Wok Fried Beef in Brown Sauce is your culinary shortcut to an incredible Chinese-inspired meal that will make your taste buds dance! With a perfect balance of tender beef, crisp vegetables, and a rich, savory sauce, this recipe is about to become your new weeknight dinner superhero, promising restaurant-quality flavor right from your own kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, sliced thin
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1/4 cup onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Cooked rice for serving
Instructions
- Prepare the beef by slicing sirloin into thin, uniform strips against the grain, approximately 1/4 inch thick to ensure tender and quick cooking.
- In a medium bowl, create the marinade by mixing soy sauce, oyster sauce, and cornstarch. Add sliced beef and toss to coat evenly. Let marinate for 10 minutes at room temperature to enhance flavor absorption.
- Wash and prepare vegetables: cut broccoli into small florets, slice bell peppers into thin strips, and thinly slice onions. Set aside separately.
- Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat the cooking surface evenly.
- When the oil is hot and slightly smoking, add marinated beef in a single layer. Allow beef to sear without stirring for 1-2 minutes to develop a golden-brown crust.
- Stir-fry beef, tossing quickly to cook all sides evenly, about 2-3 minutes until beef is just cooked through but still tender.
- Remove beef from wok and set aside on a clean plate. Keep warm.
- In the same wok, add a little more oil if needed. Stir-fry onions for 30 seconds, then add bell peppers and broccoli. Cook for 2-3 minutes until vegetables are crisp-tender.
- Return beef to the wok, toss everything together to reheat and combine flavors. Cook for an additional 1 minute.
- Taste and adjust seasoning if needed with additional soy sauce or a pinch of salt.
- Serve hot over steamed rice, ensuring an even distribution of beef and vegetables in each serving.
Tips
- Meat Slicing Mastery: Always slice beef against the grain and as uniformly as possible to ensure even cooking and maximum tenderness.
- High Heat is Key: A screaming hot wok is crucial for that authentic stir-fry sear and preventing soggy vegetables.
- Prep Before Cooking: Have all ingredients chopped and ready before you start cooking, as stir-frying moves quickly.
- Don't Overcrowd the Wok: Cook beef and vegetables in batches if needed to maintain high heat and achieve proper caramelization.
- Marinating Magic: Even a short 10-minute marinade can dramatically enhance the beef's flavor and tenderness.
- Vegetable Crunch: Cook vegetables just until crisp-tender to maintain their vibrant color and nutritional value.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 75mg