Speedy stir-fries like beef and gai lan—Chinese broccoli—were a staple in my household growing up. Most of the stir-fries my parents made were on the table in less than 20 minutes, which was about how long it took for our rice to cook. Because my parents were so adept at stir-frying, we rarely ordered Chinese takeout.
As long as you have a decent wok, some pantry staples, a few fresh ingredients, and a stash of beef ready to go, there's no reason you can't make a Chinese-style stir-fried beef dish at home. Below, you'll find eight of our favorite Chinese stir-fried beef recipes—including stir-fried beef with Chinese broccoli and stir-fried lo mein—along with all the tips and techniques you need for making restaurant-quality stir-fries that are ready faster than getting takeout.
Chinese-American Beef and Broccoli With Oyster Sauce
Beef with broccoli is as ubiquitous at American food courts as Panda Express, which is perhaps why few bother to make it at home. We set out to change that with our version of this Chinese-American takeout classic: Using the highest possible heat minimizes cooking time, and ensures the meat and vegetables get a strong sear without overcooking.
Easy Stir-Fried Beef With Mushrooms and Butter
Butter may not be the most traditional ingredient in a Chinese dish, but pairing it with soy sauce helps brings out the meaty richness of the beef and creates a creamy sauce. Stir-frying the meat and removing it from the wok before you add the mushrooms ensures that both the beef and mushrooms are tender and perfectly cooked.
Stir-Fried Lo Mein With Beef and Broccoli
Another American Chinese restaurant staple guaranteed to be even better than takeout is this stir-fried lo mein with everyone's favorite beef and broccoli combo. Par-cooking the noodles before stir-frying ensures that they have a firm bite and springy texture, and cooking the remaining ingredients in batches helps maximize wok hei, giving the dish a charred, smoky flavor.
Spicy Stir-Fried Beef With Leeks and Onions
For tender and flavorful stir-fried beef, slice flank steak against the grain, then marinate it with sugar, Shaoxing wine, fish sauce, soy sauce, and sesame oil. The marinade seasons the beef throughout, while also helping to tenderize the meat.
Stir-Fried Beef With Chinese Broccoli
With thick stalks and large flat leaves, gai lan has a robust flavor that pairs wonderfully with meats such as pork belly and beef. For this recipe, we blanch it first to ensure the tender greens cook through without burning during stir-frying.
Stir-Fried Beef With Kale and Frisée in Black Bean Sauce
Fermented black beans are a little salty and a little funky, and add a potent kick to this stir-fry. To ensure your kale stems are cooked throughout, cut them into 2-inch pieces, then stir-fry them for several minutes before adding the leaves, which ensures they both finish cooking at the same time.
Chinese Pepper Steak
This Chinese-American staple combines juicy steak with bell peppers and onions in a savory black pepper–flavored sauce. Here, we offer two methods: one over a charcoal grill with a wok-friendly cooking grate or on a stovetop burner. No grill? The stovetop method will still produce a wonderfully smoky stir-fry.
Stir-Fried Beef With Snap Peas and Oyster Sauce
Here, buttery skirt steak is the star of the show. It has an intensely meaty flavor, and its loose grain allows it to effectively absorb marinades. Add a small pinch of baking soda to raise the pH of the marinade, which will boost browning and help tenderize the meat more efficiently.
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