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Sauce for beef stir fry

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#1 Hattie

Posted 20 January 2013 - 10:10 PM

Hi all,
I am looking for some inspiration for a sauce to go with a beef and vege stir fry. Only rider is that it can't be too heavy with chillies at the moment, as I am having chemo which has sadly made me really sensitive to chillies.

I have googled around but nothing is inspiring me (possibly because it's such a simple thing LOL). Please hit me with your tried and loved recipes.


#2 credence

Posted 21 January 2013 - 08:01 AM

I love beef and blackbean. It's salty, savoury and no chilli.

#3 LittleRB

Posted 21 January 2013 - 08:10 AM

Are you making this from scratch?

My fave beef one is:

2 garlic cloves (crushed)
2 tbsp soy sauce
1 & a half tbs hoisin sauce
1/2 tbs oyster sauce
Freshly grated ginger (I think you're supposed to put 2 tsp but I never put this much - DH hates ginger).

Add chilli as required (or not at all). Peanut oil works well with this but you can add a few drops off sesame and vegetable for the rest.

Add whatever vegies you like also. This is for about 700g beef (again from memory, I can't find the original recipe as we make this all the time so I've forgotten!).

Best of luck with your treatment OP.

#4 *LucyE*

Posted 21 January 2013 - 08:10 AM

I love a pepper beef style. Not sure if it would be too spicy for you though. You can cut down on the pepper or infuse the oil with pepper and then remove the actual peppercorns.

Marinate the beef in a little bit of soy, cornflour, sesame oil and rice wine (just a dash).

Have some ginger, garlic and shallots in big chucks if you want to remove it or small bits if you are happy to leave them in there. Fry off in a hot pan/wok (lower heat if in small pieces) until it is fragrant. Then add the peppercorns, whole if removing or crushed in mortar and pestle if leaving. Once that's fragrant and the oil is infused, either take it out or push to aside and add the beef in. When brown and partially cooked, add your other veg. Give it a toss and add some water or stock if you like. The cornflour from the beef should thicken the sauce up enough that everything is gently coated.

#5 Vinti

Posted 21 January 2013 - 08:15 AM

Hello, this sauce can be used on beef and veggies, or chichen and veggies, with or without hokkien noodles.

Mix a tea spoon or so or oyster sauce, same amount in corn starch (or any thickener) and 4 times the amount of cold water. only add in at the end, and you will see it thicken, and coat the beef, and the veggies.

That is a rough estimate, if its not salty enough, I often add a little salt to the mixture, all depends if your have marinated the meat first.

To use it with noodles, I make about a half a cup of water, and a table spoon and a half of oyster sauce. Cook the same as a stirfry, then throw the noodles in and continue to cook. (I've often blanched noodles first)

Generally you can very oyster sauce depending on how much salt you like.

Hope you like it.

#6 HRH Countrymel

Posted 21 January 2013 - 08:34 AM

I marinated the chicken in this yesterday before sticking it up and chucking it on the BBQ (then served with a satay sauce)

I saved the left over and am going to use it for a stir fry later this week (and NO - before anyone freaks out this was the left over that HADN'T come into contact with the raw chicken!)

Minced lemongrass (about 1/4 cup)
small onion
3 cloves of garlic
Chillies - honestly you can leave them out
chunk of ginger
1/2 teaspoon Turmeric (or fresh if you can get it)
2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
Sweet soy  - one dollop
fish sauce - 3 dollops
maple syrup (or sugar) - one dollop
oil - one dollup

I ground the seeds then roughly chopped everything else and chucked it in my little mini food processor thingy that sits on the end of the stick blender

Adjust the taste to get the right mix of sweet and salty.

#7 Mishu

Posted 21 January 2013 - 08:48 AM

My favourite stir fry sauce is 1/4 cup (light) soy sauce, 2T oyster sauce, grated ginger (about 1 teaspoon), 1-2 teaspoons sesame oil, 1 clove garlic crushed, 2 T hot water and 1-2 T freshly squeezed lime juice. Add fresh coriander if you have it. Yum. And no chillies here, even though I love them DH had a strong intolerance.

Edited by Mishu, 21 January 2013 - 05:02 PM.

#8 Hattie

Posted 21 January 2013 - 03:22 PM

Thanks everyone, some tasty sounding sauces, I really appreciste it. Will try at least one this week - countrymel [b]I think I might try yours first!


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