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This is made with a simple but super flavourful, classic Chinese stir fry sauce. It’s a real sauce, one that tastes just like you get at proper Chinese restaurants! Chinese Beef Stir Fry Stir fries are my go-to for those nights when I can’t deal with more than the bare minimum effort for dinner.

I know I can always knock up a stir fry using whatever greens I have left in my fridge. Even if I only have green beans and an onion (and some protein!). As long as I have a tasty sauce, I’m one happy gal!

So I have a secret weapon for super fast midweek meals – a. I call him Charlie. As in – Charlie Brown, because it’s a brown sauce. Don’t kill yourself laughing at my lack of originality! Charlie is my secret weapon because he takes minutes to make and lasts in the fridge for weeks and weeks.

He is similar to the sauce of many Chinese stir fries, but not an exact replica of any. Which means he is a great base to use for a seemingly endless array of Chinese dishes with the addition of a few extra flavourings. Prikaz 885 mz rk o dispanserizacii. And he’s real. He tastes like a real Chinese stir fry sauce, with proper depth of flavour. Say hi to Charlie! That’s him on the bottom right photo.

Looks unimpressive, doesn’t he? No hint of the power within! The beauty of is that he will reside in your fridge for weeks, then when you need him, he’s always ready to go. Just give him a good shake, pour him in your stir fry and add water. He’s already got cornstarch/cornflour in him so he turns into a glorious thick sauce that coats your stir fry beautifully.

It’s been over a year since I last shared a recipe using Charlie. The reason I thought of this is because Super Food Ideas (Australia’s #1 food magazine!) asked me to do a feature with a series of recipes using Charlie. You will be amazed what you can make with him! Not just stir fries – soups, sauces, noodle stir fries and even using him as a marinade. So I spent last week developing recipes for the Super Food Ideas feature (which comes out in early February – I’ll share more about that when the issue is released!).

And I had a handful of ingredients leftover which is why I decided to share this stir fry recipe today. If you want more ideas for how to use Charlie, you can have a look at this post –, where I share 10 more Chinese dishes (all on one page!) that you can make using Charlie. For now, I present to you this classic Beef Stir Fry made using Charlie. 🙂 BUT I’ve also provided the ingredients to make the sauce from scratch too. Option: Tenderising beef for stir fries Ever notice how the meat in Chinese dishes is so incredibly tender, and how your at home are just never the same? The secret is tenderising the meat – a method called velveting. That’s right.

Your cheerful local Chinese restaurant is using economical stewing beef to make stir fries with ultra tender strips of beef by tenderising it! Find out how to use this simple, highly effective method:. This is optional only, when wanting to make stir fries with economical beef or you simply want extra tender beef, Chinese restaurant style! This is so delicious.

I made it last night and we enjoyed it immensely. My husband likes very spicy and hyper-flavourful food. I thought it will be too bland for him, but he was delighted with the flavours and complimented more than usually I used about double the amount of most vegetables.

Had no puck choy, so used a few leaves of kale. Added 2 big champignon mushrooms. I substituted the oyster sauce with a mixture of molasses and marmite (finally found a use for it!) with a pinch of Chinese 5 spice. About a tbsp for a full batch of Charlie sauce Used mirin + 1/3 tea spoon sugar. Eager to try other recipes with the Homemade All Purpose Stir Fry Sauce (AKA Charlie). Just one little question: are the sesame seeds supposed to be pre- roasted?