Best Chinese Beef And Mango Stir Fry Recipes

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

STIR FRIED BEEF WITH MANGO

Steps:

• Cut beef into thin bite-sized slices.
• Combine marinade ingredients in a bowl, add beef and marinade for 20 minutes.
• Set wok over a high heat.
• Add oil and wait until it's almost smoking, then reduce heat to moderate.
• Add beef and ginger and stir-fry for 1-2 minutes and remove with slotted spoon.
• Toss the mango slices in the hot oil then return the beef and ginger to wok along with the spring onions.
• Stir over the heat about 1 minute.
• Serve over rice.

BEEF VEGETABLE STIR-FRY

Steps:

• Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
• In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
• Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
• Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
• Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
• When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
• Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
• Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.