Recipes 👇
1. Beef Bok Choy Stir-Fry
Ingredients: (2–3 servings)
1 lb beef sirloin or flank steak, thinly sliced against the grain
1 lb bok choy (baby or regular), washed and cut into halves or quarter
2 tbsp vegetable oil
3 cloves garlic, minced
1-inch piece fresh ginger, minced or grated
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch (mixed with 2 tbsp water)
1 tbsp Shaoxing wine
½ cup beef broth or water
1 tsp sesame oil
Pinch of pepper
Chili flakes or fresh red chili (optional for heat)
Instructions:
Marinate the beef: In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of pepper. Let sit for 10–15 minutes.
Prepare sauce: In a small bowl, mix remaining soy sauce, oyster sauce, Shaoxing wine, beef broth, and sesame oil.
Cook beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry beef for 2–3 minutes until just browned. Remove and set aside.
Stir-fry aromatics: Add remaining oil to wok, sauté garlic and ginger until fragrant (about 30 seconds).
Add bok choy: Toss in bok choy and stir-fry 1–2 minutes until just starting to wilt.
Combine: Return beef to wok, pour in sauce, and stir. If sauce is thin, add the cornstarch slurry and cook until slightly thickened.
Serve: Best over steamed rice or noodles.
2. Beef, Asparagus & Mushroom Stir-Fry
Ingredients: (2–3 servings)
1 lb beef sirloin or flank steak, thinly sliced against the grain
1 bunch asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms (shiitake, cremini, or button), sliced
3 tbsp vegetable oil
3 cloves garlic, minced
For the marinade:
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
Pinch of black pepper
For the sauce:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry, optional)
1 tsp sugar
½ cup beef broth or water
1 tsp cornstarch (mixed with 2 tbsp water)
Instructions:
Marinate the beef: Toss beef with marinade ingredients and let sit 15 minutes.
Prepare the sauce: In a small bowl, whisk soy sauce, oyster sauce, Shaoxing wine, sugar, and beef broth. Set aside.
Cook the beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry beef 2–3 minutes until just browned. Remove and set aside.
Stir-fry vegetables: Add 1 tbsp oil, sauté garlic for 30 seconds. Add asparagus and mushrooms, stir-fry 2–3 minutes until asparagus is tender-crisp.
Combine: Return beef to wok, pour in sauce, and stir. Add cornstarch slurry if you want a thicker sauce.
Serve hot over steamed rice or noodles.
3. Ground Beef Cabbage Stir-Fry
Ingredients: (3–4 servings)
1 lb ground beef
4 cups cabbage, thinly sliced
1 medium onion, sliced
2–3 cloves garlic, minced
1 medium carrot, julienned
2–3 tbsp vegetable oil
For the sauce:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce (optional for sweetness)
1 tsp sesame oil
½ tsp black pepper
2 tbsp water or beef broth
Instructions:
Cook beef: Heat a large skillet or wok over medium-high. Add ground beef and cook until browned, breaking it up into small pieces. Drain excess fat if needed.
Add aromatics: Push beef to one side, add a little oil if the pan is dry. Sauté onion and garlic for 1 minute.
Add vegetables: Stir in cabbage and carrots. Stir-fry 3–4 minutes until cabbage starts to soften but still has a bit of crunch.
Add sauce: Mix all sauce ingredients in a bowl, pour over stir-fry. Toss until everything is coated and heated through (about 2 minutes).
Finish: Drizzle with sesame oil, toss again, and serve hot over steamed rice or noodles.
4. Shrimp Stir-Fried Vegetables in White Sauce
Ingredients: (2–3 servings)
1 lb shrimp, peeled and deveined
2 cups broccoli florets
1 cup carrots, thinly sliced
1 cup cabbage, sliced
1 cup snow peas or snap peas
1 small bell pepper, sliced
3 cloves garlic, minced
2 tbsp vegetable oil
For the white sauce:
1 cup chicken broth
1 tbsp oyster sauce
2 tbsp shaoxing wine or mirin
½ tsp sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Salt & white pepper to taste
Instructions:
Prep shrimp: Pat dry and season lightly with salt and pepper.
Blanch veggies (optional for vibrant color): Bring a pot of water to boil, quickly blanch broccoli and carrots for 1–2 minutes, then drain
Cook shrimp: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Stir-fry shrimp 2–3 minutes until pink. Remove and set aside.
Stir-fry veggies: Add remaining oil, sauté garlic 30 seconds, then add broccoli, carrots, snow peas, and bell pepper. Stir-fry 2–3 minutes.
Make the sauce: Mix all ingredients for sauce and pour into the pan. Simmer 1 minute.
Combine: Return shrimp to the pan, toss until everything is coated and heated through.
Serve: Best hot over jasmine rice or noodles.
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