Tender Beef Stir-Fry

Name: Tender Beef Stir-Fry
Prep time: 20 min
Cook time: 15 min
Yield: 4-6
Cuisine: asian

roubashahin.com.au

A nostalgic beef stir-fry I’ve been making for over 25 years—still quick, still flavour-packed, and way better than takeaway!

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

4-6

About this recipe

This tender beef stir-fry has been in my recipe book for over 25 years. When I first got married, I asked everyone around me for recipes—my mum, friends, aunties—and I wrote them all into this one little notebook. The pages are stained now, the handwriting rushed, and some parts barely readable, but it’s still one of the most treasured things I own.

I hadn’t made this dish in years, but the other day I found it again. I had to put my glasses on and try to guess a few steps I’d written half-way! But once I started cooking, it all came back—the aroma of garlic and ginger, the sizzle of capsicum, the glossy beef slices coated in sauce. This beef stir-fry is quick, delicious, and still just as good as I remember.

If you enjoy vibrant, stir-fries like this, you’ll love my the fragrant Lemongrass Beef Stir-Fry with spinach and chilli or a simpler dish, the Garlic Ginger Rice Bowls with Tuna And for something slow-cooked and comforting, check out my tender Slow Cooked Beef Stew.

This recipe is gluten-free if you use gluten-free soy and oyster sauces. Always check the labels, as some brands may contain wheat or additives.

Ingredients

For the beef marinade

500g beef fillet, sliced into very thin strips (see note)
1 tablespoon bi carb soda
3 tablespoons water
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 tablespoons cornflour
¼ teaspoon white pepper
Salt to seaon

For the stir-fry

1 large red capsicum, diced
1 large green capsicum, diced
3 garlic cloves, thinly sliced
1 small knob of fresh ginger (about 1 tablespoon), peeled and cut into matchsticks
3 shallots, sliced diagonally
4 tablespoons neutral oil, for frying

For the sauce

1½ tablespoons oyster sauce
1 tablespoon dark soy sauce
¾ teaspoons sugar
1 teaspoon sesame oil
1½ teaspoons cornflour combined with 100ml water (just over ⅓ cup)

Notes from Rouba

Freeze the beef before slicing—it helps you get those super-thin, restaurant-style strips
Don’t skip the marinade—it keeps the meat juicy and gives it that signature silky texture
Stir the sauce right before pouring it in, as the cornflour may settle
Great with steamed rice or spooned over noodles for a fuller meal
If you double the recipe, I highly recommend cooking it in two batches—you’ll have better control and avoid overcrowding the pan
This recipe is gluten-free if you use gluten-free soy and oyster sauces. Always check the labels, as some brands may contain wheat or additives.

Method

Step 1. Prepare the beef

Start by slicing the beef into very thin strips. If you find that difficult, wrap the fillet and place it in the freezer for 30-60 minutes beforehand. This makes it firmer and easier to slice thin.

Add the bi-carb soda and water to the sliced meat and mix well. Then add the soy sauce, sesame oil, sugar, white pepper, salt, and MSG, and combine until everything is well coated. Set aside while you prepare the rest.

Step 2. Prepare the vegetables and sauce

Dice the capsicums into medium-sized cubes. Slice the garlic thinly and cut the ginger into fine matchsticks. Slice the shallots on a slight diagonal. In a small jug or bowl, whisk together the oyster sauce, soy sauce, sugar, sesame oil, cornflour, and water until smooth. Set the sauce aside.

Step 3. Cook the stir-fry

Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat. Add the diced capsicum and stir-fry for 2 to 3 minutes until lightly coloured but still crisp. Remove from the pan and set aside.

Add the remaining oil, add the sliced garlic and ginger and fry for about 30 seconds until fragrant. Add the marinated beef to the pan and stir-fry for 4 to 5 minutes until browned and cooked through.

Return the capsicum and sliced shallots to the pan. Give the sauce a quick stir, before pouring it in. Stir everything together and let it cook for a minute or until the sauce thickens and coats the meat and vegetables evenly. Serve with steamed rice

A FEW THINGS YOU'LL WANT TO KNOW

Can I buy the beef already sliced?
Yes, but keep in mind most pre-sliced stir-fry beef you find in supermarkets is cut a little too thick. It’ll still work—but it won’t be as tender or silky as slicing it yourself. If you ask your butcher to do it, they’ll usually give it a go, but in my experience, it’s rarely thin enough. Lightly freezing the beef first really does make a difference.

Why don’t we sauté the shallots earlier?
Good question! We add the shallots toward the end so they keep a bit of crunch and don’t turn mushy. They still cook through as you toss everything together with the sauce, but you get that nice texture and freshness they bring to the dish.

What if I don’t have a wok?
No worries—you can absolutely make this in a large frying pan. Just make sure it’s big enough so you don’t overcrowd the beef. If your pan is on the smaller side, cook the meat in batches so it sears properly instead of stewing.

Can I use other vegetables?
Yes! You can throw in whatever you have—snow peas, thinly sliced carrots, or even broccoli. But keep the cooking time in mind—some veggies might need to go in earlier than others.

What are the best garnishes for this?
Totally optional, but if you want to level it up, try sliced spring onions, toasted sesame seeds, a few coriander leaves, or even some sliced red chilli for colour and heat. A squeeze of lime is great too—not traditional, but adds a fresh twist.

Is this recipe gluten-free or dairy-free?
It’s naturally dairy-free. To make it gluten-free, just use gluten-free soy sauce and double-check your oyster sauce—many brands now have gluten-free options available.

Can I use onion instead of shallots?
Yes, you can—just slice it thinly so it cooks through quickly. I like using shallots because they’re a little milder and sweeter, and they don’t overpower the dish. But if you’ve only got onion on hand, it’ll still work beautifully.

What is capsicum? Is it the same as peppers?
Yes — capsicum is peppers. Different countries use different names. In Australia and the UK we say capsicum, while in the US you’ll see bell peppers. They’re the same vegetable, so use whatever you have.