Beijing Beef Stir Fry Meal Prep – Sweet, Savory & Ready to Go
This high-protein Beijing beef stir fry meal prep is easy to make and packed with bold, balanced flavours. Tender meat, crisp veggies, and a sweet-savoury sauce come together for a nutritious meal that reheats perfectly—ideal for busy weeks!
Ingredients
Beef -
- 800g (1.7lb) - Beef Steak
- 1 Tbsp (20ml) - Low Sodium Soy Sauce
- 1 Tbsp (15g) - Cornflour or Starch
- 1 tsp (4g) - Bicarbonate Of Soda (Bicarb Soda)
- Ground White Pepper
Beijing Beef Sauce -
- ¼ Cup (60ml) - Low Sodium Soy Sauce
- ⅓ Cup (80ml) - Chicken Stock or Water
- 1 Tbsp (20ml) - Sriracha Sauce
- 1 Tbsp (20g) - Oyster Sauce
- 1 Tbsp (20g) - Hoisin Sauce
- 1 Tbsp (20ml) - Black Vinegar
- 2 tsp (8g) - Cornflour or Starch
- Ground White Pepper
Veggies & Garnish -
- 4 - Garlic Cloves, Sliced
- 2 - Large Brown Onion, Chopped
- 1 - Large Red Bell Pepper, Chopped
- Spring Onion (Scallion), Sliced
- Sesame Seeds, Garnish
Rice -
- 300g (10.5oz) - Jasmine Rice
- 550ml (550g) - Chicken Stock
- Salt to Taste
Instructions
- In a bowl, add the steak, soy sauce, cornflour, bicarbonate of soda, and pepper. Mix well.
- In a bowl, mix the Beijing sauce ingredients and whisk. Set aside.
- Place a large wok over a high heat. Add spray oil and seasoned beef, and fry for 1 minute on each side or until golden. Remove from the pan and set aside. Do this in batches to prevent the meat from steaming.
- Place the same wok back over medium-high heat, add a touch more spray oil, and add the onion and bell pepper. Stir fry for 3 minutes or until slightly soft and transparent. Add the garlic and cook for 45 seconds.
- Add the beef back in and the Beijing beef sauce. Mix well and cook for 1-2 minutes, or until the sauce has thickened and coated the beef and veggies. Remove from the heat.
- Place a saucepan over high heat. Add the washed jasmine rice, chicken stock and a pinch of salt (optional). Bring it to a boil, reduce heat to low, cover and cook for 12 minutes. Turn the heat off, leave covered for 4 minutes and then fluff with a fork or spatula.
- Add the rice to 5x 750ml Luvele containers on one side and the Beijing beef on the other. Alternatively, you can place the Beijing beef directly over the rice. Garnish with spring onion (scallion) and sesame seeds. Store and dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Beijing Beef Stir Fry Storage Instructions
Portion into 750ml Luvele Vaccum Seal Meal Prep Containers and store in the fridge for 3-4 days. For more extended storage, freeze for up to 3 months.
Beijing Beef Stir Fry Reheating Instructions
Microwave on high for 2–3 minutes, stirring halfway through. If frozen, thaw in the fridge overnight before reheating. Reheat on the stovetop over medium heat for the best texture. If doing it on the stovetop, you may want to separate the rice to avoid it being mixed together.
Watch How To Make The Recipe
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