Stir-Fry with Chinese Yam and Beef is an irresistible celebration of flavors and textures, bringing together tender slices of beef, the delicate crispness of Chinese yam, and a rainbow of fresh veggies in a savory, glossy sauce. This fast, vibrant dish is the ultimate weeknight hero—quick to make but special enough to delight your senses, thanks to its subtle earthiness and that punch of gingery, garlicky aroma. Whether you’re looking to upgrade your quick dinner routine or seeking a new favorite stir-fry, this classic never disappoints.
Ingredients You’ll Need
Each ingredient in Stir-Fry with Chinese Yam and Beef plays a key role, marrying texture and taste for a dish that’s both balanced and bursting with color. You’ll notice how these simple staples turn into something magical with just a little prep!
- Beef sirloin (8 oz): Thinly sliced against the grain, this keeps the beef extra tender and allows it to soak up every bit of rich, savory sauce.
- Chinese yam (nagaimo, 6 oz): Peeled and cut into matchsticks, Chinese yam adds a unique crispness and an almost creamy bite once cooked—wear gloves if you’re sensitive to its slippery texture.
- Carrot (1 small, julienned): For natural sweetness and vibrant orange pops of color, plus healthy crunch.
- Red bell pepper (1/2, sliced): Lends a subtle sweetness and that gorgeous contrast to the earthy yam.
- Garlic (2 cloves, minced): A must for punchy, savory undertones—don’t skimp if you love bold flavor!
- Ginger (1 tbsp, minced): Brings aromatic heat and warmth that makes the stir-fry sing.
- Soy sauce (2 tbsp): The main salty backbone of the sauce—opt for low-sodium if you prefer.
- Oyster sauce (1 tbsp): Adds a touch of sweetness and deep umami; it’s the soul of many Chinese stir-fries.
- Sesame oil (1 tsp): Just a drizzle for nutty fragrance—add at the end for full impact.
- Shaoxing wine (1 tbsp, optional): A splash of this fragrant rice wine brings classic flavor, or substitute with dry sherry.
- Cornstarch (1 tsp): Helps the sauce cling to every ingredient, making the stir-fry silky.
- Vegetable oil (2 tbsp): Perfect for high-heat cooking, ensuring a perfect sear without burning.
- Salt and pepper: Season to taste—let the natural flavors shine!
- Sliced scallions & sesame seeds (optional): A fresh and toasty finishing touch if you want to impress.
How to Make Stir-Fry with Chinese Yam and Beef
Step 1: Marinate the Beef
Kick things off by giving your beef an ultra-flavorful bath. In a small bowl, combine the sliced sirloin with soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, and a pinch of pepper. Allow it to marinate for 15 to 20 minutes—this is the secret to super tender, juicy beef and a sauce that hugs each bite.
Step 2: Brown the Beef
Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes; just until the slices are beautifully browned but not overcooked. Transfer them to a plate—don’t worry, they’ll return soon for the grand finale.
Step 3: Sauté Aromatics
Add the remaining tablespoon of oil to the same pan. Toss in the minced garlic and ginger, stir-frying just long enough for them to become fragrant and irresistible. This quick step is the aromatic backbone of Stir-Fry with Chinese Yam and Beef, infusing the oil with robust flavor.
Step 4: Cook the Veggies
Add the Chinese yam, julienned carrot, and bell pepper. Stir-fry for 3 to 4 minutes, keeping the veggies moving so they turn slightly tender yet retain their signature crispness. The colors will become vibrant and the yam will take on a subtle golden sheen.
Step 5: Bring It All Together
Return the browned beef to the pan and toss everything together. Stir-fry for another minute, letting the flavors mingle. Taste and adjust with salt or a splash of extra soy sauce if desired. When the ingredients are piping hot and evenly coated in sauce, turn off the heat.
Step 6: Garnish and Serve
Scatter with fresh scallions and a sprinkle of sesame seeds for that final flourish. Serve immediately over a steaming mound of rice and get ready for serious dinnertime joy.
How to Serve Stir-Fry with Chinese Yam and Beef
Garnishes
For the perfect finishing touch, top your Stir-Fry with Chinese Yam and Beef with paper-thin sliced scallions and a shower of toasted sesame seeds. They add a pop of color and an extra layer of flavor that really wows. For a spicy kick, try a few chili slices or a dusting of chili flakes!
Side Dishes
Pair this stir-fry with hot steamed jasmine rice or fluffy short-grain white rice—it soaks up the savory sauce beautifully. If you want something lighter, try it with stir-fried greens or a refreshing cucumber salad. For a full feast, add a simple egg drop soup or pickled veggies on the side.
Creative Ways to Present
Wow your guests by serving the Stir-Fry with Chinese Yam and Beef in a rustic clay pot, or pile it high on a large platter for family-style sharing. Mini lettuce cups make for a fun, hands-on appetizer or party dish—the crunchy leaves hold the saucy stir-fry perfectly. If you’re planning a lunchbox, tuck the stir-fry and rice neatly into a bento for a delicious midday pick-me-up.
Make Ahead and Storage
Storing Leftovers
Let your Stir-Fry with Chinese Yam and Beef cool to room temperature before transferring it to an airtight container. Refrigerated, it will keep nicely for up to three days. The flavors meld and deepen, making leftovers extra tasty the next day.
Freezing
While freezing is possible, keep in mind that the texture of Chinese yam can change after thawing, becoming softer and a touch watery. If you do freeze leftovers, use a freezer-safe container and eat within one month for best flavor and texture.
Reheating
For best results, reheat Stir-Fry with Chinese Yam and Beef in a skillet or wok over medium heat with a splash of water to loosen the sauce and revive the veggies’ vibrancy. If you’re in a hurry, a microwave works too, just cover the dish and heat in short bursts to avoid overcooking.
FAQs
Can I substitute the Chinese yam with another vegetable?
Absolutely! If Chinese yam isn’t available, you can use daikon radish, regular potato, or even jicama for a similar crisp texture and mild flavor. Each will bring its own character, but the stir-fry will still be delicious.
What’s the best way to cut the beef for this dish?
Slice your beef sirloin thinly against the grain for maximum tenderness. Freezing the beef for 20 minutes before slicing can make this step much easier, especially if your knife isn’t super sharp.
Is Stir-Fry with Chinese Yam and Beef gluten-free?
Yes, it can be gluten-free—just be sure to use a gluten-free soy sauce and double-check your oyster sauce brand. The rest of the ingredients are naturally gluten-free, so it’s easy to adapt.
How do I avoid Chinese yam turning brown?
Chinese yam tends to oxidize quickly after peeling. To keep it looking bright, submerge the sliced yam in a bowl of acidic water (just add a splash of vinegar or lemon juice) until you’re ready to cook.
Can I make this recipe vegetarian?
You bet! Swap the beef for pressed tofu or sliced king oyster mushrooms. Use vegetarian oyster sauce or skip it, and you’ll still get a hearty, flavorful stir-fry every time.
Final Thoughts
If you’re after a flavorful, feel-good meal that’s just as satisfying to make as it is to eat, look no further than Stir-Fry with Chinese Yam and Beef. Give it a try and you’ll see how effortlessly this dish brings freshness, comfort, and a dash of culinary adventure to your table. Happy cooking!
Print
Stir-Fry with Chinese Yam and Beef Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese yam and beef stir-fry recipe is a quick and flavorful dish that combines tender beef with crisp vegetables in a savory sauce. Perfect for a delicious weeknight meal!
Ingredients
Beef:
- 8 oz beef sirloin, thinly sliced against the grain
Vegetables:
- 6 oz Chinese yam (nagaimo), peeled and sliced into thin matchsticks
- 1 small carrot, julienned
- 1/2 red bell pepper, sliced
Seasonings:
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sliced scallions and sesame seeds for garnish (optional)
Instructions
- Marinate the beef: Combine beef with soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, and pepper. Let sit for 15–20 minutes.
- Stir-fry beef: Heat oil in a wok, cook beef for 2–3 minutes, then set aside.
- Cook vegetables: Sauté garlic and ginger, then add Chinese yam, carrot, and bell pepper. Stir-fry until tender.
- Combine: Return beef to the pan, toss together, adjust seasoning, and remove from heat.
- Serve: Garnish with scallions and sesame seeds. Serve hot with rice.
Notes
- Chinese yam can be slippery when peeled—wear gloves if sensitive.
- Swap beef with chicken or tofu for variety.
- For extra heat, add chili flakes or sliced chili.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
