Beef, Chicken, Or Shrimp Recipe
Make Beef, Chicken, Or Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Marinade (choose one: beef, chicken, or shrimp)
Sauce
Aromatics & Vegetables
Finishing & To Serve
Method
Protein & Marinade (choose one: beef, chicken, or shrimp)
- 1
Prep and marinate
Pat your chosen protein dry with paper towels. If using beef, slice thinly against the grain; if chicken, slice into 1/2-inch strips; if shrimp, peel and devein. In a bowl combine 3 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon cornstarch, 1 teaspoon sesame oil and 1 teaspoon black pepper. Add the protein and toss to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge).
Sauce
- 2
Mix sauce
While the protein marinates, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon brown sugar (or honey), 1 teaspoon rice vinegar and 1 tablespoon stock or water. In a separate small bowl dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry and set aside.
Aromatics & Vegetables
- 3
- 4
Cook vegetables
Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add broccoli and carrots first (if using) and stir-fry 1–2 minutes until edges begin to soften. Add bell pepper and about two-thirds of the scallions; stir-fry another 1–2 minutes until vegetables are bright and crisp-tender. Remove the vegetables to a plate and keep warm.
Protein Cooking
- 5
Sear protein
Return the pan to high heat and add the remaining 1 tablespoon oil. Shake excess marinade off the protein and add it to the pan in a single layer. For beef cook 1–2 minutes per side until browned but still tender; for chicken stir-fry 3–4 minutes until cooked through and no longer pink; for shrimp cook 1–2 minutes per side until opaque and curled. Work in batches if needed to avoid crowding. Remove cooked protein to the plate with the vegetables.
Combine & Finish
- 6
Build the sauce
Reduce heat to medium-high. Pour the prepared sauce mixture into the hot pan, scraping up any browned bits. Bring to a gentle simmer for 30 seconds. Stir the cornstarch slurry again and add it to the sauce, stirring constantly. The sauce will thicken within 15–45 seconds.
- 7
Combine everything
Return the cooked protein and vegetables to the pan. Toss to coat everything evenly in the sauce and heat through 30–60 seconds. Stir in 1 teaspoon toasted sesame oil and adjust seasoning with salt or more soy sauce to taste. Sprinkle with sesame seeds and the remaining scallions and chopped cilantro if using.
- 8
Serve
Serve immediately over cooked rice or noodles (about 4 cups cooked serves 4).
