Get ready to fall in love with Tender Beef Chinese, a stir-fry dish that brings together juicy slices of beef, crisp-tender veggies, and a rich, savory sauce all in just about 25 minutes. This recipe delivers everything you crave—succulent meat, fragrant aromatics, and just the right touch of umami—without any fuss or complicated techniques. It’s a weeknight hero, a showstopper for dinner parties, and hands-down one of my all-time favorites to share with friends and family. If you’re looking for a quick, colorful, and crowd-pleasing meal, Tender Beef Chinese is about to become your new go-to!
Ingredients You’ll Need
The beauty of Tender Beef Chinese lies in its simple, purposeful ingredients. Every component adds something special, whether it’s tenderness, depth, or a pop of color. Here’s what you’ll need and why it matters:
- Flank steak (1 lb, thinly sliced against the grain): Slicing this cut thinly and across the grain ensures every piece stays extra tender and pleasantly chewy.
- Soy sauce (2 tablespoons): Adds a salty, savory base that seasons both the beef and the sauce.
- Oyster sauce (1 tablespoon): Brings richness and a hint of sweetness to balance the flavors.
- Hoisin sauce (1 tablespoon): Lends a touch of complexity and a little stickiness for mouthwatering results.
- Cornstarch (1 tablespoon): Helps coat the beef and gives the sauce that glossy, restaurant-style finish.
- Shaoxing wine or dry sherry (1 tablespoon): Infuses the dish with subtle, aromatic warmth that rounds out the sauce.
- Sesame oil (1 teaspoon): Adds a nutty, toasted aroma that’s unmistakably delicious.
- Vegetable oil (2 tablespoons): Perfect for stir-frying everything quickly at high heat without smoking.
- Garlic (3 cloves, minced): Brings bold, savory flavor that’s the backbone of any great stir-fry.
- Fresh ginger (1-inch piece, grated): Adds a gentle heat and citrusy brightness that lightens the sauce.
- Onion (1 small, sliced): Offers sweetness and crunch for extra texture.
- Green bell pepper (1, sliced): Adds color, crispness, and a mild, vegetal bite.
- Green onions (2, sliced): Finish the dish with a fresh pop of color and flavor.
- Black pepper (1/4 teaspoon): A little kick to balance the savory notes.
- Red pepper flakes (optional): For those who like a bit of heat, this is your chance to spice things up!
How to Make Tender Beef Chinese
Step 1: Marinate the Beef
The secret to achieving melt-in-your-mouth Tender Beef Chinese is all in the marinade. Combine the sliced flank steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, Shaoxing wine, and sesame oil in a bowl. Mix everything well so every piece of beef is coated in that flavorful blend. Let it marinate for at least 20 minutes—this step allows the flavors to soak in and keeps the beef juicy and soft.
Step 2: Sear the Beef
Heat up the vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering, add the marinated beef in a single layer. Let it sear undisturbed for 2 to 3 minutes to get a nice brown crust, then give it a quick toss. Remove the beef and set it aside—don’t worry, it’s going back in soon!
Step 3: Sauté the Aromatics
In that same skillet (no need to wash it, you want those tasty browned bits), toss in the minced garlic, grated ginger, and sliced onion. Sauté for a minute or two until they’re fragrant and just starting to soften. This forms the aromatic base that really sets Tender Beef Chinese apart from other stir-frys.
Step 4: Cook the Vegetables
Add the sliced green bell pepper to the skillet and stir-fry for about 2 minutes. You want the peppers to keep their color and crunch—they add a lovely fresh bite to the dish!
Step 5: Bring it All Together
Return the seared beef to the pan, sprinkle in the black pepper (and red pepper flakes if you want a kick), and toss everything together. Stir-fry for another 1 to 2 minutes until the beef is heated through and the sauce clings to every bite. Finish with a sprinkle of green onions and get ready to serve your irresistible Tender Beef Chinese!
How to Serve Tender Beef Chinese
Garnishes
A final flourish of green onions is classic, but you can also add a sprinkle of toasted sesame seeds for extra crunch or a few fresh cilantro leaves for a burst of herbal freshness. The garnishes make Tender Beef Chinese look as vibrant as it tastes!
Side Dishes
This dish pairs beautifully with steamed jasmine rice or fluffy white rice, which soak up the savory sauce perfectly. If you’re in the mood for something lighter, serve it alongside stir-fried greens or a crisp cucumber salad for a full Chinese-inspired spread.
Creative Ways to Present
For a fun twist, try serving Tender Beef Chinese in lettuce cups for a hand-held appetizer, or pile it high over noodles for a comforting, slurp-worthy meal. You can even add extra veggies like broccoli or snap peas if you want to boost the color and nutrition!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), simply transfer your Tender Beef Chinese to an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making for a fantastic next-day lunch or dinner.
Freezing
You can freeze Tender Beef Chinese for up to 2 months. Let the dish cool completely before portioning it into freezer-safe containers. Thaw overnight in the fridge for best results—this keeps the beef tender and the veggies from getting mushy.
Reheating
To reheat, simply warm the dish in a skillet over medium heat, adding a splash of water if the sauce seems thick. Stir gently until everything is heated through, and your Tender Beef Chinese will be just as delicious as the day you made it.
FAQs
What cut of beef works best for Tender Beef Chinese?
Flank steak is my top pick because it’s flavorful and stays tender when sliced thinly against the grain. If you can’t find flank, skirt steak or sirloin also work well.
Can I use other vegetables?
Absolutely! Broccoli, snap peas, carrots, or mushrooms are all wonderful additions. Feel free to mix and match based on what you have or your personal favorites.
Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great alternative. You can also use a splash of chicken broth, though the flavor will be a bit milder.
How do I make the beef extra tender?
A little tip: pop the beef in the freezer for 20 minutes before slicing. This firms it up and helps you get super-thin slices, which cook quickly and stay juicy.
Is this recipe spicy?
Tender Beef Chinese is naturally mild, but if you love heat, just add a pinch of red pepper flakes or serve with chili oil on the side!
Final Thoughts
If you’re searching for a dish that’s quick, flavorful, and guaranteed to impress, give Tender Beef Chinese a try. It’s a celebration of texture and taste that’s perfect for any night of the week. Grab your wok and enjoy every savory, saucy bite!
Print
Tender Beef Chinese Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender Beef Chinese is a flavorful and quick stir-fry dish featuring thinly sliced flank steak marinated in a savory blend of soy sauce, oyster sauce, hoisin sauce, and aromatic Shaoxing wine. Stir-fried with garlic, ginger, fresh vegetables, and finished with green onions, this meal is perfect served hot over steamed rice for a satisfying Asian-inspired dinner.
Ingredients
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2 green onions, sliced
- ¼ teaspoon black pepper
- Optional red pepper flakes for heat
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, Shaoxing wine, and sesame oil. Mix thoroughly to coat the beef evenly and let it marinate for 20 minutes to enhance flavor and tenderness.
- Heat the Oil and Sear the Beef: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes, until the beef develops a nice browned crust. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté Aromatics: Using the same skillet, add the minced garlic, grated ginger, and sliced onion. Sauté for 1 to 2 minutes until fragrant and the onion starts to soften, releasing their aromatic flavors into the oil.
- Add the Vegetables: Stir in the sliced green bell pepper and cook for another 2 minutes until slightly tender but still crisp, maintaining a good texture contrast.
- Combine and Finish Stir-Frying: Return the browned beef to the skillet. Toss all ingredients together and stir-fry for an additional 1 to 2 minutes until everything is heated through and well combined. Season with black pepper and optional red pepper flakes for added heat.
- Garnish and Serve: Remove the stir-fry from heat, garnish with sliced green onions, and serve immediately hot over steamed rice for a complete meal.
Notes
- For extra tenderness, freeze the beef for 20 minutes before slicing thinly to make it easier to cut and to improve texture.
- Add broccoli, snap peas, or carrots for more vegetable variety and color.
- Use Shaoxing wine for authentic flavor; dry sherry is a good substitute if unavailable.
- Adjust the red pepper flakes to your preferred level of spiciness or omit for a mild dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
