This recipe is used as a base for many of my Beef Stir fry recipes. You can use as the base for most beef stir fry dishes like Beef with Broccoli, Beef Noodle Soup, etc.
I usually make a couple pounds at a time and will then freeze half and then make several different stir fry dishes throughout the week.
Chinese Marinated Beef for Stir-Fry
Print recipe
| Serves | 6 |
| Prep time | 5 minutes |
| By author | Dish Ditty |
This recipe is used as a base for many of my Beef Stir fry recipes. You can use as the base for most beef stir fry dishes like Beef with Broccoli, Beef Noodle Soup, etc.
I usually make a couple pounds at a time and will then freeze half and then make several different stir fry dishes throughout the week.
Ingredients
- 2lb Beef (sliced thin)
- 1/4 cup Garlic (minced)
- 3/4 cups Soy Sauce (light)
- 1 teaspoon Sugar
- 1/4 cup Oyster Sauce
Note
This will last in the refrigerator based on how long your beef will stay fresh. Most beef will have about 3 days of freshness, or more.
I found that flap meat is the best type of beef to use. Do not use london broil, as it will be dry. Tri-tip is fine. Skirt steak is good, but is hard to slice thin.
Directions
| Step 1 | |
| Mix everything together, cover and refrigerate until ready to use. Most stir fry recipes will take about 1/2-3/4 pounds of beef. | |
Did you mean 3/4 cup of soy sauce instead of “can”? Just want to be sure so I don’t mess the recipe up, thanks!
Hi Lacy,
Yes! Cups not Cans! Whoops. Thanks for the Edit!