This Beef Stir Fry Is The Perfect Quick & Cheap Dinner
This beef stir fry recipe is my go-to quick dinner. It’s easy to make, and cheap and most of the ingredients should already be in your pantry making it even cheaper. It’s also a great recipe for using up any leftovers as you can add all sorts of different vegetables.
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Serves – 2-4 People (Depending On Portion Size)
Ingredients –
3 Tbsp (60ml) – Peanut Oil (See Notes Below)
350g (12.3oz) – Beef Steak (I Used Rump), Thinly Sliced
2 1/2 Tbsp (50ml) – Shaoxing Wine
2 tsp (6g) – Corn Flour
1 – Small Brown (Yellow) Onion, Thinly Sliced
1 – Carrot, Washed & Julienned (Matchstick Cut)
5 – Garlic Cloves, Minced
10g (0.35oz) – Ginger, Peeled & Minced
2 – Baby Bok Choy, Chopped Leaves & Stems Separated
3/4 Cup (180ml) – Chicken Stock
2 1/2 Tbsp (50ml) – Light Soy Sauce
1 1/2 Tbsp (30ml) – Shaoxing Wine
1 tsp (5ml) – Black Vinegar
1 1/2 Tbsp (30g) – Oyster Sauce
3 tsp (10g) – Corn Flour
Pinch of Sugar (Optional)
300g (10.5oz) – Noodles of Choice (I Used Fresh Egg Noodles)
Ground White Pepper To Taste
Spring Onion (Scallion) To Serve (Optional)
Chilli Oil (Optional) – 8
Recipe Notes –
If you have any allergy concerns, peanut oil can be substituted with vegetable or sunflower oil.
I used fresh egg noodles for this recipe however any noodles work well for this dish. I was using up what I had on hand but my personal favourite is Hokkien noodles.
If you can’t consume alcohol, the Shaoxing wine can be substituted with rice vinegar or chicken stock. If using rice vinegar as a substitute, I recommend adding in a pinch of sugar to cut back the acidity as well as using half the amount in the recipe.
#stirfry #beef #cheaprecipes
Recipe Video:
