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Beef Stir-Fry (Hong Kong Style)

hkstylebeefstirfry Beef Stir Fry (Hong Kong Style)

Beef Stir Fry – Hong Kong Style

Beef Stir-Fry (Hong Kong Style)

This Hong Kong Style Beef stir-fry is a delicious peppery, savory and succulent preparation of beef with bell peppers. It can be served with plain white rice or breads. It can also be made into beef chow- mein by adding atop crispy noodles and sautéed vegetables of choice.

Beef Stir-Fry (Hong Kong Style)


  • 1 kg/ 2.2 Pounds (lbs) tender beef steak
  • ¼ tsp  sugar
  • ¼ tsp korean or asian sesame oil
  • 2 Tbsp DARK soy sauce
  • 2 Tbsp Chinese rice wine (Shaoxing)  use worcester sauce if unavailable
  • 2 Tbsp oyster sauce
  • 2 tsp cornflour
  • ¼ tsp white pepper powder
  • ½ cup chicken broth/stock ( OR use half a bouillon cube mixed in ½ cups warm water )
  • Peanut or vegetable oil
  • 2 tsp  fresh ginger
  • 2 tsp  garlic, finely chopped
  • 3 spring onions/scallions, cut into 2 ½-inch pieces (1 cup) or 1 large white/ yellow onion cut into squares or rectangles
  • 2 green bell peppers/ capsicum cut into even sized pieces


hkbeefingredient 150x150 Beef Stir Fry (Hong Kong Style)

Ingredients for Marinade

hkbeefsauce 150x150 Beef Stir Fry (Hong Kong Style)

Prepare Sauce








  • Cut steak along the grain into 2 ” strips.
  • Marinate the beef:  in a bowl with with  the sugar, sesame oil, 1 Tbsp dark soy sauce, 1 Tbsp rice wine, 1 Tbsp oyster sauce, and 1 tsp cornflour. ½ hour.
  • Make the sauce: In another bowl, Stir together remaining 1 Tbsp dark soy sauce, 1 Tbsp  rice wine, 1 Tbsp  oyster sauce, and 1 tsp cornflour with ¼ tsp white pepper powder and the chicken stock.
  • Drain the beef from the marinade and set aside.
  • Heat 3- 4 Tbsp in a large steel wok. Stir the wok to coat the sides with oil.
  • When smoking, add the Marinated beef and stir fry on high till cooked well. Remove with slotted spoon and set aside.
  •  To the same wok, add ginger and garlic and (spring onion if using).→ Saute till softened.
  • (Else if using white onion)Add the white onion and stir fry as well till softened.
  • Add the bell pepper/capsicum and toss till just softened.
  • Stir the prepared sauce and add to the wok. Stir till thickened (about 2 minutes).
  • Return the beef and and stir to coat. Return mixture just to a boil, then pour over  rice or crisped noodles.
  • Serve hot.

Beef Stir-Fry (Hong Kong Style)


FOR MAKING Beef Chow Mein:

hknoodle 150x150 Beef Stir Fry (Hong Kong Style)

Egg Noodles

hknoodlefried 150x150 Beef Stir Fry (Hong Kong Style)

Flash boiled, Shock cooled, Drained and then Fried to a cake.

  • 250 gms egg noodles
  • oil for frying
  • vegetables of choice; broccoli or spinach (like bok choy or choy sum)
  • Bring  unsalted water to a boil in a pot, then add noodles, stirring to separate, and cook 15 seconds.
  • Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
  • Heat wok on high & add ½ cup peanut/veg oil and heat until just smoking. Carefully add  the drained noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with a wide spatula then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil.
  • Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
  • in the method given above for the stir fry, Before  adding the bell peppers, also add the other vegetables of  choice till tender.
  • Add the entire beef and veg mixture on top of the fried noodle cake and serve hot.

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