Description
This vibrant Stir-Fry with Chinese Yam and Beef combines tender slices of beef with crunchy Chinese yam and colorful vegetables, all tossed in a savory, slightly tangy sauce. It’s a quick and flavorful Asian-inspired dish perfect for a wholesome weeknight dinner.
Ingredients
Scale
Beef and Marinade
- 1 lb beef (flank steak, sirloin, or ribeye), thinly sliced against the grain
- Salt and pepper to taste
- 1 tbsp soy sauce (low-sodium preferred)
- 1 tsp cornstarch (optional, for thickening)
Vegetables
- 1 medium Chinese yam (nagaimo or yamaimo), peeled and cut into thin slices or matchsticks
- 1 bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated or finely chopped
Sauce and Oils
- 1 tbsp soy sauce (additional)
- 1 tbsp oyster sauce (optional for extra depth of flavor)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil (for stir-frying)
- 1/4 tsp chili flakes (optional, for a bit of heat)
Garnishes
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Prepare the Beef: Slice the beef thinly against the grain into strips. Season with salt, pepper, and 1 tablespoon of soy sauce. Optionally, toss the beef with cornstarch to help thicken the sauce later.
- Prepare the Vegetables: Peel and cut the Chinese yam into thin slices or matchsticks. Slice the bell pepper and onion. Mince the garlic and grate or chop the ginger.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the beef in a single layer. Stir-fry for 2-3 minutes until cooked through and lightly browned. Remove the beef and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, bell pepper, and garlic, stir-frying for 2-3 minutes until they start to soften. Add grated ginger and stir for another 30 seconds until fragrant.
- Add the Chinese Yam: Add the Chinese yam slices to the skillet and stir-fry for 3-4 minutes until tender but still slightly crisp.
- Make the Sauce: In a small bowl, mix remaining tablespoon of soy sauce, oyster sauce (if using), rice vinegar, sesame oil, and chili flakes (if using).
- Combine Everything: Return the cooked beef to the skillet with vegetables. Pour sauce over and toss to coat evenly. Stir-fry for 1-2 minutes until everything is heated through and well combined.
- Serve: Transfer to a serving dish, garnish with sesame seeds and sliced green onions. Serve alone or with steamed rice for a complete meal.
Notes
- For a thicker sauce, toss the beef in cornstarch before cooking.
- Use low-sodium soy sauce for a healthier option.
- Chinese yam can be substituted with other firm root vegetables like water chestnuts or jicama for similar texture.
- Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
- This dish pairs well with steamed jasmine or brown rice.
