This Beef Stir Fry Is The Perfect Quick & Cheap Dinner
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- เผยแพร่เมื่อ 20 ก.ค. 2024
- This beef stir fry recipe is my go-to quick dinner. It's easy to make, and cheap and most of the ingredients should already be in your pantry making it even cheaper. It's also a great recipe for using up any leftovers as you can add all sorts of different vegetables.
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Serves - 2-4 People (Depending On Portion Size)
Ingredients -
3 Tbsp (60ml) - Peanut Oil (See Notes Below)
350g (12.3oz) - Beef Steak (I Used Rump), Thinly Sliced
2 1/2 Tbsp (50ml) - Shaoxing Wine
2 tsp (6g) - Corn Flour
1 - Small Brown (Yellow) Onion, Thinly Sliced
1 - Carrot, Washed & Julienned (Matchstick Cut)
5 - Garlic Cloves, Minced
10g (0.35oz) - Ginger, Peeled & Minced
2 - Baby Bok Choy, Chopped Leaves & Stems Separated
3/4 Cup (180ml) - Chicken Stock
2 1/2 Tbsp (50ml) - Light Soy Sauce
1 1/2 Tbsp (30ml) - Shaoxing Wine
1 tsp (5ml) - Black Vinegar
1 1/2 Tbsp (30g) - Oyster Sauce
3 tsp (10g) - Corn Flour
Pinch of Sugar (Optional)
300g (10.5oz) - Noodles of Choice (I Used Fresh Egg Noodles)
Ground White Pepper To Taste
Spring Onion (Scallion) To Serve (Optional)
Chilli Oil (Optional) - • Crispy Garlic Chilli O...
Recipe Notes -
If you have any allergy concerns, peanut oil can be substituted with vegetable or sunflower oil.
I used fresh egg noodles for this recipe however any noodles work well for this dish. I was using up what I had on hand but my personal favourite is Hokkien noodles.
If you can't consume alcohol, the Shaoxing wine can be substituted with rice vinegar or chicken stock. If using rice vinegar as a substitute, I recommend adding in a pinch of sugar to cut back the acidity as well as using half the amount in the recipe.
#stirfry #beef #cheaprecipes - แนวปฏิบัติและการใช้ชีวิต
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I have cooked a few variations of stir fry before and decided to give this one a go and my god , the difference is insane. This recipe blew all my others out of the water. Your attention to detail and accurate step by step teaching is fantastic also. I will be sticking with this for a long time. Thank you Jack!!
Really enjoy watching your recipes and trying them out for myself. Keep up the amazing work!
This looks delicious mate, I love the consideration you have for the ingredients based on what may be available to people depending on region or which may affect people with allergies so offering alternatives just shows class. Top tier video and I can't wait to try this recipe!
Awesome recipes. Great tutorial and presentation AND all the recipes use normal, everyday ingredients! Perfection!
Great to hear they’re helpful 🙏
Hi Jack, love this video, looks delicious ! Really appreciate the alternatives you give for people with allergies. I don't know about other people who are allergic to peanuts (I am 100%, had an anaphylactic shock and it was traumatizing), but peanut oil is never a problem ;-) According to my doctor, the molecule in the oil is completely different from the molecule in the peanut (the molecule I'm allergic to), so it causes no problem whatsoever. But I don't know if it's the case for everyone, so well done (pun intended)!
Oh Jack as always great cooking video, I'm definitely going to add this recipe to my meal plan for the week 😋
#deliciousfood
Another one of yours saved to my recipes folder 👍 You communicate so well! Thanks👍
Thank you so much! Glad you’re enjoying them
This looks easy, decently cheap, healthy and most of all very good. And seems like quite a family friendly meal. Def trying this one.
It really is delicious! Please enjoy
Hi ive already made one of your dishes and was really impressed looking forward to the next one
I’ll be adding this to my menu. A great alternative to the beef and broccoli recipe I’ve been cooking!👍🏽❤️
👌👌👌
Super easy and delicious recipe. Can eat with rice too😋😋👍👍
That looks delicious. Cant wait to make it
Thank you so much chef Jack. I do not eat beef but my children does. What is the best cut of beef to make stew or stir fries? Thank you for all your recipes. You are awesome 👌 👏 👍 👨🍳 👨🍳 👩🍳
Cheers mate
That’s beautiful definitely try it on the weekend 🇦🇺👍
Oh yum! You smashed it AGAIN Jack! 👌😋
good to see again, wonderful recipe
Looks delicious , must make this weekend ....Thank you
Awesome’ please enjoy it 🙏
Why did I click on this so late at night, especially since I only had a light dinner too early in the evening! I am absolutely starving now! Thanks for the perfect recipe.
Love your recipes!!
So great to hear! Thank you 🙏
I am loving this recipe I have to put that on my bucket list🙌❤️
Please enjoy 😊
Looks incredible
A nice stir fry dish... looks so delicious... Thank you Chef Jack... Take care and have a nice day 💕💕💕💕
Thank you smita! 🙏
@@ChefJackOvens what is the brand name of the knife holder you have there on the back wall.
Made this at the weekend it was incredible absolutely delicious
Glad you liked it!!
Looks outstanding so thanks very much!!!
Thank you 🙏
Nice Jack. Can’t beat a great stir fry 🙏
Definitely! They’re so easy to make too
Big Jack back with a banger, love it mate
Thank you 🙏
Great Video, thank you very much. Is there a way to substitude the rice wine?
Looks yummy!😋
Am addicted to your channel it’s amazing 🤩 and black vinegar never heard off that before
I'm guessing it's Malt vinegar??, like in the chip shops.
@@no-oneinparticular7264 just been on Amazon thinks it more of a soy sauce type
Thanks chef Jack!
Another good one Jack 👍
Looks delicious geez , nice one 👍🏴
Thanks mate!
Stir frys were a basic part of my day for a very long time . Some good vegetables a preferred protein source and any noodles( I prefer using soba for my stir fry) quick delicious and nutritious. But it requires some skill with the knife and some knowledge with vegetables cooking time.
looking at woks on amazon because of this recipe. have to make it. need to.
The wok I use I ken hom 😊
Amazing!! What is the cookware you're using?
Yum Yum Yum! I can't wait to try it
🤤🤤
Perfekt zubereitet.Sind das VG 10Messer mit tsuchime finish?
Look delicious ❤😊
Looks fabulous…..mmmmm! 😊👌😎
G’day Jack. A good friend of mine has put me onto your channel. He tells me you have changed his and his whole villages life’s with your recipes. I can’t wait to see more Felicia recipes Jack.
Oh wow! That’s amazing! You’ll find lots of delicious recipes on the channel and on my website. Please enjoy 🙏🙏
@@ChefJackOvens well jolly Jack, I’ll have a look over there right now
I LOVE CHEF SOOOO MUCH (he’s the best)
❤️❤️
Looks delicious, I have never heard of black vinegar before.
Brown Malt vinegar( like in the shops in the uk) as opposed to clear vinegar, I think Jack means. Just a guess.
Balsamic?
Chinese Black Rice Vinegar can be usually bought in Asian food shops in the UK or online.
I did read once you can substitute with Balsamic and a splash of Worcestershire Sauce to kill the balsamic sweetness. You can use White Rice Wine Vinegar I believe, which is readily available. 👍
Yep me neither..Normally Dark soy! However I'm sure its lovely like all of Jacks dishes 👍🏻
Nice one Jack. Will be filing this in the rapidly expanding 'Damn Delicious' folder.
Maybe a daft question, but I wonder if you could include a few words on typical 'use by' dates for some of these less frequently used ingredients - the various sauces/liquids you used here for example. When buying, we're mindful (more so these days) of expiry dates (frequently shorten once the bottle is opened). If some of your ingredients end up with significantly short expiry dates it would be excellent to know this so that we can try to ensure ingredients waste is kept minimal. If needed, we can double/triple up and batch freeze to help. Additionally, some ideas on other dishes we can make that use these short expiry (in particular) ingredients will be useful...perhaps pointing to other dishes you've already made videos for.
It might sound a wee bit excessive, but there's a lot of folks out there who know their wastage could be better managed - they might also be put off making some dishes if they have concerns about wastage. Of course, supermarkets could help by making and pricing a more different sized bottles better.
I think this is an excellent comment! I also agree that sell by dates make me jittery. Buying sachets of special ingredients when you want to cook a particular dish would give you the chance to try a new recipe before you commit to buying a large bottle or packets.
I WILL TRY AND HELP FROM MY OLD LADY CHEAP-ASS EXPERIENCE .. I'M NOT YELLING BTW MY ANSWERS ARE IN ALL CAPS..
3 Tbsp (60ml) - Peanut Oil (See Notes Below) JUST USE ANY OIL YOU HAVE
350g (12.3oz) - Beef Steak (I Used Rump), Thinly Sliced BECAUSE HE VELVETS (GOOGLE IT ) IT, YOU CAN USE A CHEAP CUT IT WILL BE FINE
2 1/2 Tbsp (50ml) - Shaoxing Wine CHEAP AND LASTS AGES IN THE FRIDGE
2 tsp (6g) - Corn Flour FOREVER IN THE CUPBOARD
1 - Small Brown (Yellow) Onion, Thinly Sliced
1 - Carrot, Washed & Julienned (Matchstick Cut) LASTS MONTHS IF WRAPPED IN PAPER TOWEL THEN ALFOIL IN THE FRIDGE
5 - Garlic Cloves, Minced CAN BUY PATSE FROM THE FRUIT AND VEG SECTION AND KEEP IT IN YOUR FREEZER.
10g (0.35oz) - Ginger, Peeled & Minced CAN BUY PASTE FROM THE FRUIT AND VEG SECTION AND KEEP IT IN YOUR FREEZER.
2 - Baby Bok Choy, Chopped Leaves & Stems Separated BUY FRESH
3/4 Cup (180ml) - Chicken Stock BUY CUBES LAST LONGER
2 1/2 Tbsp (50ml) - Light Soy Sauce LASTS YEARS IN THE FRIDGE
1 1/2 Tbsp (30ml) - Shaoxing Wine LASTS YEARS IN THE FRIDGE
1 tsp (5ml) - Black Vinegar LASTS YEARS IN THE FRIDGE
1 1/2 Tbsp (30g) - Oyster Sauce LASTS YEARS IN THE FRIDGE
3 tsp (10g) - Corn Flour FOREVER IN THE CUPBOARD
Pinch of Sugar (Optional) FOREVER IN THE CUPBOARD
300g (10.5oz) - Noodles of Choice E (I Used Fresh Egg Noodles) BUY FRESH
Ground White Pepper To TasteFOREVER IN THE CUPBOARD
Spring Onion (Scallion) To Serve I BUY A BUNCH CHOP UP AND FREEZE (Optional)
Chilli Oil (Optional)
@@suekeane That you Sue, that's so very helpful.
@@suekeane yea that is helpful, thanks. experience is valuable
@@akjohnny5997 You're very welcome
can you make this into a meal prep video? this looks delicious
delicious!
Nice !! It is time for me to get creative in the kitchen .
Out with the old I, with the new.
🙏🙏🙏
Jack what is the important difference of white & black ground pepper with Chinese Japanese cooking recipes 🤔? X
Nice one Jack!
Thank you 🙏
Yummy beef stir fry 😋😋😋😋❤️❤️❤️
Bang on
Thank you very much!
It’s a pleasure
Damn that looks so good
It’s delicious 🤤
Hi chef will try tmrrw. Hey not to stalk but please can you recommend a knife sharpener/the kind that is a pole to sharpen my knives on? (if thats the best kind?) cheers
Hi Alex! So sorry I haven’t got back to you. Which type of knives do you have. I use a Kai shun honing steel. The honing rod “pole” you’re talking about don’t actually sharpen knives, they refine the edge of an already sharp knife. If you’re looking to get something to actually sharpen a knife I recommend a whetstone or going to get them professionally sharpened before making a purchase for a honing steel.
Delicious Jack! What’s the brand of wok and where do you buy them?
It’s a ken hom carbon steel wok. You can get one on Amazon or at any reputable cooking shop
Looks delicious - but black vinegar? never heard of it. Is this for 2 or 3 people?
Can you use a rib-eye or new york strip steak for this recipe?
Hello, I enjoyed your cooking recipe~~
Thank you 🙏
Nice one bro
Thank you 🙏
that is totally what up!
Is black vinegar same as malt vinegar, Jack??
وصفاتك فوق الرائعه مشتركه جديده بالقناه ❤️👌🏻
Peanut oil won’t impact people who are allergic. The compound which is the allergen is filtered out in the production of the oil.
That’s not true. A family member of mine can’t even go near the stuff. It depends how allergic you are
Oui, Chef!
🙏🙏
Hey CJO, what's your recommendation for a good wok? Yours looks like it's seen some action.
Hey! I use ken hom carbon steel. It’s a fantastic wok
yum
🤤🤤
👍
yikes sorry to bother again - hope you dont mind us asking but to be fair you got us into this mess (cooking) haha. do you have a personal link to buy those knives? and is there a certain (size/model? classic 2 piece or premier 3 piece or santoku??? of kai shun you can recommend ( set of 3....good or better to get individs?) ...we want a regular chef knife and then that larger chopping one ....but - defer to you...
I've just made it and while it tasted good it didn't look dark rich and sticky like yours. It looked very anemic and pale. What do you think I done wrong?
Same here
What is the brand name of the knife holder you have there at the back?
It’s koi knives. Same as the knives themselves
@@ChefJackOvens thank you for letting me know and nice beef stir fry 👌🏻🍜
I think we need a counter for how many shakes worth of ground white pepper lol
Haha maybe the amount of pressure too 😉
How about shooting video ‘Shopping the grocery’, it seems interesting
I will be doing this in the future. It’s hard when I have to film myself and concentrate on what I’m doing.
Can you provide me with a written recipe please?
Hi Jack, great recipe as always, but I have to confess that the flipping of the camera footage makes me feel a bit queasy after a while…
Appreciate the honesty. I need to know these things so it’s good to hear. I have a video coming in a couple hours that does have flipped footage but for the next one I’ll be sure to calm down and Edit it a different way. Cheers 🙏
Instead of beef, can I use chicken?
Definitely can 😊
Once again amazing recipe Jack. Just curious though when you run anything across a micro plane and say make sure there is no waste. The ones stuck in the corner inside the groove do you scoop it out? Asking for OCD purposes.
Cwarrots Doc ?
?
Yeah sure. I've got all that stuff in my pantry !
It’s very basic ingredients
@@ChefJackOvens LOL
It's it makes me laugh when he says baby bok choy
It is though haha
Corn flour = Corn starch?
Different but very similar
No black pepper!!!!!!!!!!!!!!
thats like 30 bucks
Those noodles look way overcooked, looks nice tho!
They were fresh. Honestly wish I didn’t use them and used Hokkien instead.
1😊
🙏🙏
Thought the chef is chinese😂😂！Chinese dish mate😂😂
My beef is always getting so chewy….
That’s from 3 different circumstances or all 3 together. The quality of the beef is poor, you haven’t sliced it across the grain to relax the muscle tissue or you’ve over cooked it.
I think 🤔 The meat 🍖 not cook will.
It’s perfectly cooked
beef is not cheap though 😭😭
"cheap"
'Beef' and 'cheap' together isn't legit.
Why does yours look noticeably more darker when it came out of the pan? Seems like you added a bit of a darker sauce before you served it up. Can you clarify this please?
I serve my noodles with cvm + desperation