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Best Stir-Fry Sauce for Beef ???

Dragonfly

Dragonfly

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When you stir-fry beef, like steak cubes, along with a bunch of veggies and stuff, what "sauce" is your favorite go-to sauce?

Do you make you own? Will you share your recipe?

Do you buy a bottle? Which kind?
 
Dragonfly said:
When you stir-fry beef, like steak cubes, along with a bunch of veggies and stuff, what "sauce" is your favorite go-to sauce?

Do you make you own? Will you share your recipe?

Do you buy a bottle? Which kind?
Click to expand...

Worcestershire + Italian Dressing equal parts
 
Soy sauce, orange juice, bit of whiskey, light roux. :)
 
I want a good answer too Dragonfly. Most bottle and DIY I've seen just aren't great.

Closest I get is not refined, and not written down.
soy sauce
sesame oil <- this is what makes it
cornstarch to thicken (dissolve it in warm, add it until thick, no clumps, etc.)
(Maybe a dash of rice wine vinegar?)
(chili oil if you have it and like spice)

Sesame oil was always what I missed years past. ttwtt seems to be suggesting similar.

My daughter insists she hates Chinese stir fry (yes, any/all, based on nothing really), so I haven't been able to experiment since "aha sesame oil!" But I'd love to see what others do.

As a result, I've been doing a fake stir fry that's basically a brown gravy. Keep the meat drippings pan and add some water and deglaze (or whatever the term is), simmer, thicken it, and add some salt, pepper, and maybe some other seasonings. Tastes good, but it doesn't scratch the Chinese stir fry itch for me personally.
 
Mach said:
I want a good answer too Dragonfly. Most bottle and DIY I've seen just aren't great.

Closest I get is not refined, and not written down.
soy sauce
sesame oil <- this is what makes it
cornstarch to thicken (dissolve it in warm, add it until thick, no clumps, etc.)
(Maybe a dash of rice wine vinegar?)
(chili oil if you have it and like spice)

Sesame oil was always what I missed years past. ttwtt seems to be suggesting similar.

My daughter insists she hates Chinese stir fry (yes, any/all, based on nothing really), so I haven't been able to experiment since "aha sesame oil!" But I'd love to see what others do.

As a result, I've been doing a fake stir fry that's basically a brown gravy. Keep the meat drippings pan and add some water and deglaze (or whatever the term is), simmer, thicken it, and add some salt, pepper, and maybe some other seasonings. Tastes good, but it doesn't scratch the Chinese stir fry itch for me personally.
Click to expand...

Have you tried Maggi sauce?
 
Dragonfly said:
I'm intrigued.

Which Italian dressing do you use?
Click to expand...

Oh just any old Italian dressing from Sysco/US Foods will do.

Never used the fancy ones.

That's a bit of a pro tip as I've worked in kitchens that marinated their philly steak in that.
 
Dragonfly said:
When you stir-fry beef, like steak cubes, along with a bunch of veggies and stuff, what "sauce" is your favorite go-to sauce?

Do you make you own? Will you share your recipe?

Do you buy a bottle? Which kind?
Click to expand...

Frz a few mushrooms and oinion. Throw in some beef aspic and add the browned beef and veggies. Potatoes or rice are fine.
 
Soy Vay, it's a kosher teriyaki sauce but it's delicious
 
1/4 cup Teriyaki
1/2 cup Soy
1/4 cup honey

1 cup cold water
1/4 cup corn starch

when meat is browned and veggies al dente add the first 3

when that gets to simmering nicely 3-5 min mix thoroughly the cornstarch and COLD water and slowly pour in a little at a time while stirring. Thickening is at its height at a boil so you might not use all of it, and that's ok. This method allows you to choose desired thickness. Allow to cook for one minute from boil (reduced down to a simmer)

(Also, use about a 1/4 c soy and a tablespoon or so of cornstarch to marinate the meat before cooking. This will tenderize it to give it that chinese take out consistency.)
 
I dont think beef is a good meat for stir frying. If I need to I usually just go for the simple gravy like cornstarch/flour and water that they do for beef and broccoli.
 
Winston said:
Oh just any old Italian dressing from Sysco/US Foods will do.

Never used the fancy ones.

That's a bit of a pro tip as I've worked in kitchens that marinated their philly steak in that.
Click to expand...

Is this "fancy"?

13029023
 
A quickie is Lee & Perrins worchestersire + Lee Kum Kee oyster sauce +Hoison sauce (Brand on this is about the same taste-wise) add a pinch of brown sugar ( I use the light brown type) you do the portions until it tastes please you. Heat briefly over a medium heat. I prefer this over the other one below. It's quick and super tastety.

For a more involved sauce;
1/2 cup chicken broth
2 tblsp sugar, soy sauce
1 tblsp Chinese black vinegar
1 tblsp sesame oil, dry sherry or Chinese rice wine
2 tsp ketchup, fish sauce, corn starch
Mix all and cook over high heat until thick
 
Wari****a Cooking Broth:
1/2 cup soy sauce
1/2 cup mirin
1 tsp sugar - if you like it sweet add more sugar to taste

i don't add it (imo it doesn't contribute a great flavor), but if you want a truly authentic sukiyaki sauce add:
1/2 cup dashi (see below)

How to make a Basic Dashi (bonito fish stock broth)
Ingredients:
1 cups water
2" long konbu (dried kelp)
1/4 cup dried bonito flakes
Wipe konbu with a damp cloth. Place water in a saucepan and soak the konbu for 30 minutes then heat. As soon as the water begins to bubble and just before boiling, remove the konbu. Do not over cook.

mirin can be found at any asian market, often in the same vicinity as soy sauce (green mountain is my preference for soy)
some substitute sake for the mirin, but again, it is not my preference

combine the soy, mirin, and sugar in a saucepan
as soon as the water comes to a boil turn off the heat

if adding dashi allow the bonito flakes to settle to the bottom of the pan
strain broth through a cheese cloth. discard konbu and bonito flakes

by now you have probably figured out why i don't find the dashi a worthwhile addition. the soy, mirin, and sugar combination is too easy and too good without it

add the wari****a cooking broth to the wok now on high heat and then place the beef, veggies (and for me, rice noodles) into the wok in order of the longest time required to cook first. cooking broth should be about half the depth of the food being cooked

meat, veggies (and rice noodles) should have been prepped already. meat and veggies cut into small bite sizes so they cook quickly in the wari****a broth

damned auto censor. it is warshita
 
Well, it's no stable recipe, but I threw together some Chiu Chow Chili Oil (fermented chili pepper oil, i think), soy sauce, mustard, lime juice, spices last night. Worked out pretty well.

There were other ingredients that I don't remember. Should've added a little bit of brown sugar, though.
 
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