Minced Beef Stir Fry
Minced Beef Stir Fry is a quick, easy dinner recipe that is a perfect for busy weeknights when time is lacking. Beef, veggies, sauce, rice.
Servings: 4
Calories: 734kcal
Ingredients
Stir Fry Sauce
- ¼ cup/60 ml oyster sauce Note 1
- 3 teaspoons Chinese cooking wine Note 2
- 1 ½ teaspoons dark soy sauce Note 3
Minced Beef Stir Fry
- 2 tablespoons peanut oil
- 1 tablespoon minced garlic Note 4
- 1 kg/ 2.2 lb beef mince Note 5
- 1 tablespoon minced ginger Note 6
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups carrot Note 7
- 1 bunch green onions Note 8 and 9
Instructions
- Sauce: add the oyster sauce, Chinese cooking wine and dark soy sauce to a small jug and whisk to combine then set aside.
- Beef mince: place a large sauté pan on the stove top, turn the heat to high then add the peanut oil and garlic. Cook the garlic for 1 minute then add the beef mince, salt, pepper and ginger. Brown the mince using a rubber spatula to break up and clumps as you go. The meat will take 6-8 minutes to cook.
- Stir fry sauce: pour the sauce over the browned mince.
- Vegetables: once the meat is cooked add the carrots and green onions to the pan and then cook for 2-3 minutes, stirring constantly as you go.
- To serve: pair the minced beef stir fry with fluffy cooked rice and serve immediately,
Video
Notes
- Note 1 - Oyster sauce: this is best kept in the fridge if opened. As such it is thick and takes a little bit of time to slide out of the bottle. So grab it out as a starting point as it will slide right out of it has sat on the bench for 5 minutes.
- Note 2 - Chinese cooking wine: also known as Shaoxing wine. This will be in the Asian foods aisle. It has a sweet flavor so this is why I don't use sugar in the recipe.
- Note 3 - Dark soy sauce: this is different to light soy sauce. It is the key ingredient to making the stir fry take on the dark golden brown color. If you only have regular soy and want to use that you can (equivalent amount) but the color of the browned mince will be much lighter.
- Note 4 - Garlic: store bought minced garlic is totally fine to use and easy! I like to use a version that is 'chunky chopped garlic'. This is always in my fridge and handy to grab out as needed.
- Note 5 - Beef mince: for this recipe I use a kilogram of beef mince. I do this as then you get 4 adult sized servings at the end. When I have tried it with 500 grams of beef along the way I feel that the serving size is too small for '4 portions'.
- Note 6 - Ginger: as above re the garlic. I use a jar of store bought minced ginger. There is no chopping, no chance that it has gone off or funny and keeps things on hand and easy.
- Note 7 - Carrot: I like to keep this easy. Especially for this quick weeknight dinner. As such whenever I am making this I used a store bought bag of grated carrots from the produce section. No peeling, no chopping. Open the bag and throw them into the frying pan.
- Note 8 - Green onions: spring onions, we use a whole bunch. As the recipe cooks so quickly we don't need to worry about separating the white bits from the green bits. Simply trim the roots and and bits that look like they still have dirt on them and then chop.
- Note 9 - Vegetables: plenty of options here! Some other vegetables that will work are bell peppers, asparagus, green beans, snow peas or shredded cabbage.
Nutrition
Calories: 734kcal | Carbohydrates: 8g | Protein: 44g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 870mg | Potassium: 871mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8080IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 5mg