Stir-Fry with Chinese Yam and Beef is one of those irresistible dishes that brings together the best of Chinese home cooking: tender beef, crunchy vegetables, and the unique, slightly nutty flavor of Chinese yam (nagaimo). Every bite offers a satisfying mix of textures, while the savory sauce ties everything together in perfect harmony. It’s quick enough for a weeknight, deeply nourishing, and guaranteed to draw everyone to the table the moment it hits the wok!
Ingredients You’ll Need
The beauty of Stir-Fry with Chinese Yam and Beef is how a handful of fresh, simple ingredients can create a dish bursting with color and flavor. Each element plays a special role, from the silky beef to the crisp vegetables and that signature hint of ginger.
- Beef sirloin or flank steak (8 ounces): Thinly slice against the grain for tender, juicy bites every time.
- Soy sauce (1 tablespoon for marinade, 1 tablespoon for sauce): Adds a deep, savory base note to both the beef and the stir-fry sauce.
- Cornstarch (1 teaspoon): Lightly coats the beef, ensuring a silky finish and helping the flavors cling.
- Sesame oil (1/2 teaspoon): Just a touch gives the dish a subtle, nutty aroma that’s unmistakably Asian.
- Vegetable oil (1 tablespoon): Best for high-heat cooking, keeping everything from sticking to the pan.
- Fresh ginger (1 tablespoon, minced): Brings a zingy warmth that wakes up the whole dish.
- Garlic (2 cloves, minced): Infuses the stir-fry with classic, mouthwatering fragrance.
- Chinese yam/nagaimo (1 1/2 cups, peeled and sliced or julienned): This star ingredient delivers crispness and a gentle, earthy flavor.
- Carrots (1/2 cup, julienned): Add sweet crunch and a pop of vibrant color.
- Snow peas or bell pepper strips (1/2 cup): Choose your favorite for a fresh, juicy bite and extra color.
- Oyster sauce (2 tablespoons): Lends richness and a touch of sweetness to bind everything together.
- Rice wine or dry sherry (1 tablespoon): A splash brightens the flavors and adds authentic depth.
- Sugar (1/2 teaspoon): Just enough to round out the savory notes with a gentle hint of sweetness.
- Green onions (for garnish, optional): Sliced and sprinkled on top for freshness and visual flair.
How to Make Stir-Fry with Chinese Yam and Beef
Step 1: Marinate the Beef
Start by combining the thinly sliced beef with soy sauce, cornstarch, and sesame oil in a small bowl. Give everything a good mix so each piece is evenly coated. Let the beef marinate for 10 to 15 minutes; this step is quick but essential for locking in flavor and ensuring your meat stays tender during the stir-fry.
Step 2: Sear the Beef
Heat your wok or a large skillet over medium-high heat and add the vegetable oil. Once it shimmers, toss in the marinated beef. Stir-fry for about 2 to 3 minutes, just until the beef is browned but not cooked through. Remove the beef from the pan and set aside—don’t worry, it’ll finish cooking later.
Step 3: Aromatics in Action
Using the same pan, add the minced ginger and garlic. Stir-fry for about 30 seconds, letting their incredible aroma bloom. This is where the kitchen really starts to smell amazing!
Step 4: Vegetables Take Center Stage
Add the sliced Chinese yam and carrots to the pan, stirring them around for 2 to 3 minutes. The yam should stay slightly crisp, giving the dish a wonderful texture. Follow up with the snow peas or bell pepper strips, and continue to stir-fry for another minute or two, just until everything is tender but still bright and fresh.
Step 5: Bring It All Together
Return the partially cooked beef to the pan. Pour in the oyster sauce, the rest of the soy sauce, rice wine or dry sherry, and sugar. Toss everything together, letting the sauce bubble and coat every ingredient. Cook for another 1 to 2 minutes, just until the beef is cooked through and the vegetables are perfectly crisp-tender.
How to Serve Stir-Fry with Chinese Yam and Beef
Garnishes
Finish your Stir-Fry with Chinese Yam and Beef with a flurry of thinly sliced green onions. You can also add a sprinkle of toasted sesame seeds or a dash of chili oil if you enjoy a little heat. These garnishes add freshness, color, and a final layer of flavor that makes the dish pop.
Side Dishes
This dish is amazing served over a bed of fluffy steamed rice, which soaks up all those savory juices. For a lighter option, pair it with a bowl of simple miso soup or lightly sautéed greens. If you’re planning a feast, consider adding dumplings or a crisp Asian slaw to round out the meal.
Creative Ways to Present
For a fun twist, try serving the Stir-Fry with Chinese Yam and Beef in lettuce cups—perfect for a party or lighter dinner. You can also plate it family-style on a large serving platter, letting everyone help themselves, or pile it high in individual bowls for a cozy, comforting vibe. A sprinkle of microgreens or edible flowers can make it extra special for a celebration.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the cooled Stir-Fry with Chinese Yam and Beef to an airtight container and refrigerate. It will keep well for up to 3 days. The flavors continue to meld, making it a delicious option for next-day lunches.
Freezing
While beef and vegetables generally freeze well, Chinese yam can become a bit softer once thawed. If you choose to freeze, pack the stir-fry in a freezer-safe container, and enjoy within one month for the best texture. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply stir-fry the leftovers in a hot pan for a few minutes until heated through. You can also microwave it in short bursts, stirring in between, but a quick toss in the pan helps revive the crispness of the veggies. Add a splash of water or extra soy sauce if the stir-fry seems dry.
FAQs
What is Chinese yam, and can I substitute it?
Chinese yam, also known as nagaimo, is a tuber with a mild, slightly sweet flavor and a crisp, juicy texture. If you can’t find it, try substituting with jicama or water chestnuts for a similar crunch, though the flavor will be a bit different.
Can I make Stir-Fry with Chinese Yam and Beef gluten-free?
Absolutely! Just make sure to use gluten-free soy sauce and oyster sauce. Double-check all your sauces for hidden gluten, and you’ll have a delicious gluten-free meal that everyone can enjoy.
Is it necessary to marinate the beef?
Yes, marinating the beef is a quick step that makes a huge difference in tenderness and flavor. Even 10 minutes helps the meat absorb the seasonings and ensures the beef stays juicy after stir-frying.
What other vegetables work well in this stir-fry?
Feel free to get creative! Bok choy, mushrooms, bean sprouts, or even baby corn all work beautifully in Stir-Fry with Chinese Yam and Beef. Use whatever is fresh and in season for the best results.
Any tips for slicing Chinese yam?
Absolutely—Chinese yam can get a bit slippery when raw, and the skin may irritate sensitive skin. Wear kitchen gloves when peeling and slicing, and use a sharp knife for even, thin slices that cook quickly and retain their crunch.
Final Thoughts
If you’re looking for a dish that’s easy, vibrant, and just a little bit different, Stir-Fry with Chinese Yam and Beef deserves a spot on your dinner table. Give it a try, and I promise those incredible flavors and textures will have you coming back for seconds. Happy cooking!
Print
Stir-Fry with Chinese Yam and Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A flavorful and nutritious stir-fry featuring tender beef sirloin and crisp Chinese yam, enriched with vibrant vegetables and a savory blend of sauces. This quick and easy dish delivers a perfect balance of protein and fresh veggies, ideal for a healthy Asian-inspired dinner.
Ingredients
Beef Marinade
- 8 ounces beef sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
Vegetables and Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 1/2 cups Chinese yam (nagaimo), peeled and thinly sliced or julienned
- 1/2 cup carrots, julienned
- 1/2 cup snow peas or bell pepper strips
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1/2 teaspoon sugar
- Green onions for garnish (optional)
Instructions
- Marinate the Beef: In a small bowl, combine the beef with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix well to coat the meat evenly and let it marinate for 10 to 15 minutes to enhance flavor and tenderness.
- Cook the Beef: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until the beef is browned but not fully cooked. Remove the beef from the pan and set aside to keep warm.
- Sauté Aromatics: In the same pan, add the minced ginger and garlic. Stir-fry quickly for about 30 seconds until fragrant but before burning to release their aromatic oils.
- Cook Vegetables: Add the Chinese yam and carrots to the pan. Stir-fry these for 2 to 3 minutes allowing them to become crisp-tender. Then add the snow peas or bell pepper strips and continue stir-frying for an additional 1 to 2 minutes to lightly cook these vegetables.
- Combine and Finish: Return the beef to the pan. Stir in oyster sauce, soy sauce, rice wine, and sugar. Mix everything well to combine and cook for another 1 to 2 minutes until the beef is fully cooked and the vegetables are coated in the savory sauce.
- Garnish and Serve: Optionally sprinkle sliced green onions on top for added freshness and color. Serve hot alongside steamed rice for a complete meal.
Notes
- Use gloves when handling raw Chinese yam to avoid skin irritation as it can cause allergic reactions in some people.
- Feel free to adjust the vegetables according to what you have; bok choy, mushrooms, or bean sprouts make excellent alternatives or additions.
- For extra heat, add a dash of chili oil or some sliced fresh chili peppers during the stir-fry stage.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 45mg
