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Mandarin Beef Stir-Fry

Image for Mandarin Beef Stir-Fry


Yield: 24 servings

kikkoman products used:


4 1/2 pounds beef sirloin, 1/2 -inch thick
3/4 cup Kikkoman Soy Sauce
6 tablespoons dry sherry
1/2 cup cornstarch
1 1/2 ounces garlic, minced
1 1/2 ounces ginger, minced
6 tablespoons vegetable oil
3 pounds broccoli florets
1 1/2 pounds red bell peppers
1 1/4 pound onions
1 1/4 pound carrots
1 pound canned baby corn, drained
2 cups beef broth
1 1/2 cups Kikkoman Stir-Fry Sauce
3 tablespoons chili oil
4 teaspoons grated fresh orange peel
18 cups hot cooked rice
48 orange slices
48 whole chives


Slice beef across the grain into strips about 1/8 inch thick, 1/2 inch wide and 3 to 4 inches long. Place beef in non-metallic bowl. Add soy sauce, sherry, cornstarch, garlic and ginger; toss thoroughly. Cover and refrigerate 15 to 30 minutes.

In a large braising pan or wok, heat 3 tablespoons of the oil to just below smoking. Add beef mixture; stir-fry until no longer pink. Remove beef with slotted spoon; reserve. Julienne peppers in 1/4 -inch strips; thinly wedge onions; thinly slice carrots. Add remaining oil to pan. Heat to just below smoking. Add broccoli, bell peppers, onions and carrots and stir-fry until crisp-tender. Next, add baby corn, beef broth, stir-fry sauce, chili oil and orange peel; cook and stir until heated through. Keep hot.

For each serving: Plate 3/4 cup rice and top with 1 1/2 cups beef mixture. Garnish with 2 orange slices and 2 chives.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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