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Beijing Beef Stir Fry Meal Prep

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 576kcal
Servings: 5 People
Metric - Imperial

Ingredients

Beef

  • 800 g Beef Steak Rump or Scotch (Rib-Eye)
  • 15 ml Low Sodium Soy Sauce
  • 15 g Cornflour Cornstarch
  • 4 g Bicarbonate Of Soda
  • Ground White Pepper

Beijing Beef Sauce

  • 60 ml Low Sodium Soy Sauce
  • 80 ml Chicken Stock
  • 15 ml Sriracha Sauce
  • 20 g Oyster Sauce
  • 20 g Hoisin Sauce
  • 15 ml Black Vinegar
  • 8 g Cornflour Cornstarch
  • Ground White Pepper

Veggies & Garnish

  • 4 Garlic Cloves Sliced
  • 2 Brown (Yellow) Onion Sliced
  • 1 Red Bell Pepper Sliced
  • Spring Onion (Scallion) Sliced
  • Sesame Seeds Garnish

Rice

  • 300 g Jasmine Rice
  • 550 ml Chicken Stock
  • Salt To Taste

Method

  • Slice the beef thinly against the grain into strips. Add to a bowl with the soy sauce, cornflour, bicarbonate of soda, and pepper. Mix well and set aside to marinate briefly.
  • In a separate bowl, whisk together the Beijing sauce ingredients. Set aside.
  • Place a large wok over high heat. Add spray oil and the seasoned beef strips, and fry for 1 minute on each side, or until golden. Work in batches to prevent the meat from steaming. Remove and set aside.
  • 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 translucent. Add the garlic and cook for a further 45 seconds.
  • Return the beef to the wok along with the Beijing beef sauce. Mix well and cook for 1–2 minutes, or until the sauce has thickened and coats the beef and vegetables. Remove from the heat.
  • Rinse the jasmine rice, then add to a saucepan with the chicken stock and a pinch of salt (optional). Bring to a boil, reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat, leave covered for 4 minutes, then fluff with a fork.
  • Divide the rice and Beijing beef between 5 x 750ml containers, either side by side or with the beef spooned directly over the rice. Garnish with spring onion and sesame seeds.
Chef's Tips
Slice the beef thinly and against the grain, as added above — this is what makes it tender through a fast, high-heat sear rather than chewy.
Sear the beef in batches without crowding the wok, as written — too much at once drops the temperature and steams the meat instead of browning it.
Keep the sauce moving once it's back in with the beef, and stick to the 1–2 minute window — it's meant to reduce and thicken quickly, not simmer, so leaving it longer risks it catching.
Storage & Reheating
Refrigerate for up to 3 days, or freeze for up to 3 months.
To reheat, microwave in 1-minute bursts for about 3 minutes, or until hot. Alternatively, reheat in a pan or wok over medium-high heat, adding a splash of stock to loosen it if needed. If reheating in a pan, the rice will mix through the stir-fry — to keep them separate, store the rice on its own or cook it fresh each time. Thaw frozen portions in the fridge overnight before reheating.
Serving 450gCalories 576kcalCarbohydrates 69gProtein 52gFat 11gSaturated Fat 5gMonounsaturated Fat 1gCholesterol 97mgSodium 1171mgPotassium 795mgFiber 2gSugar 10gVitamin A 1200IUVitamin C 34mgCalcium 10mgIron 1mg