Sandra Beef stir-fry with soy sauce (et sote) is a Turkish-style wok dish made with marinated beef strips, colourful peppers and onion in a glossy soy and cornflour sauce. Quick-seared meat, crunchy vegetables, and a sticky savoury glaze.
The overnight marinade is what makes this beef tender enough to stir-fry without turning chewy. Soy sauce, vinegar and olive oil break down the muscle fibres over 12 hours, and the garlic and spices soak right through to the centre of each strip. If you marinate for just an hour, the seasoning sits on the surface and the meat stays tough. Overnight is the difference between silky, flavourful strips and bland, rubbery ones.
I sear the meat on high heat first, then drop the temperature and let it cook in its own juices until tender. Once the liquid evaporates, I turn the heat back up and fry until the outside goes golden. That two-stage cooking gives you meat that’s tender inside and caramelised outside. If you skip the low and slow middle stage, the beef stays chewy no matter how long you cook it. The vegetables go in last and only for 5 minutes so they keep their bite and colour.
Beef Stir-Fry with Soy Sauce (Et Sote) Ingredients
For the Beef and Marinade
- 500g (1lb 2oz) lean beef (sirloin or fillet if possible), cut into thin strips
- 100ml (3.5fl oz) olive oil
- 2 tbsp white wine vinegar
- 50ml (2fl oz) soy sauce
- 2-3 cloves garlic, crushed
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
For the Vegetables
- 1/2 red pepper, cut into thin strips
- 1/2 green pepper, cut into thin strips
- 1/2 yellow pepper, cut into thin strips
- 1 large onion, thinly sliced
- Vegetable oil, for cooking
For the Sauce
- 250ml (9fl oz) cold water
- 1 tbsp soy sauce
- 1 tbsp cornflour
How To Make Beef Stir-Fry with Soy Sauce (Et Sote)
- Marinate the beef: Put the beef strips in a bowl. Add the olive oil, vinegar, soy sauce, crushed garlic, black pepper, thyme and paprika. Mix well so every strip is coated. Cover and refrigerate overnight.
- Sear the beef: Heat a large frying pan or wok over high heat with a splash of oil. Add the marinated beef and sear for 1-2 minutes without stirring to get colour on the outside. Then reduce the heat to medium-low and let the beef cook in its own juices until the liquid evaporates and the meat is tender, about 15-20 minutes.
- Fry until golden: Once the liquid has gone, turn the heat back up to high and fry the beef for 2-3 minutes, stirring often, until the strips are golden and caramelised on the edges.
- Add the vegetables: Add the sliced peppers and onion to the pan. Keep the heat on high and stir-fry for 5 minutes until the vegetables are just softened but still have some crunch. Do not overcook them.
- Make and add the sauce: In a small bowl, mix the cold water, soy sauce and cornflour until the cornflour is dissolved. Pour into the pan and stir everything together. Cook for another 2-3 minutes until the sauce thickens and coats the beef and vegetables in a glossy glaze. Take off the heat and serve.
Recipe Tips
Marinate overnight, no shortcuts. The soy sauce and vinegar need 12 hours to tenderise the beef properly. A quick marinade seasons the surface but doesn’t soften the meat. Plan ahead and make it the night before.
Sear first, then low and slow, then high again. The three-stage cooking is what gives you tender, caramelised beef. Skipping the low stage means chewy meat. Skipping the final high stage means no colour or flavour on the outside.
Keep the vegetables crunchy. Five minutes on high heat is all they need. The peppers and onion should still have some bite when you serve. Overcooked vegetables turn soft and watery and the dish loses its contrast.
Mix the cornflour into cold water, not hot. Cornflour dumped into a hot pan clumps instantly and you get lumps in the sauce. Dissolve it in cold water first, then pour the mixture in and stir.
Taste before adding salt. Soy sauce is already salty. Between the marinade and the sauce, you may not need any extra salt at all. Taste the finished dish first and adjust.
What To Serve With Beef Stir-Fry
Plain rice or bulgur wheat is the natural pairing. The glossy sauce soaks into the grains and stretches the meal.
For a lighter option, serve alongside a green salad or with warm flatbread to scoop up the meat and peppers. Chips also work if you want something more filling.
How To Store Beef Stir-Fry
Fridge
Store in a sealed container in the fridge for up to 2 days. The vegetables soften further as they sit but the flavour of the beef improves overnight.
Reheat
Warm in a frying pan over medium heat for 3-4 minutes, stirring gently. Add a splash of water if the sauce has thickened too much. Microwaving works but the vegetables lose their crunch.
Freeze
Freeze in portions in sealed containers for up to 1 month. Thaw in the fridge overnight. Reheat in a pan over medium heat. The vegetables will be softer after freezing but the beef and sauce hold up well.
Beef Stir-Fry with Soy Sauce (Et Sote) Nutrition Facts
Per serving (1 of 4): Calories: 420kcal, Protein: 32g, Fat: 28g, Carbohydrates: 12g, Sugar: 5g, Sodium: 780mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Either the marinating time was too short or the low and slow cooking stage was skipped. The beef needs overnight in the marinade and 15-20 minutes on medium-low heat to become tender before the final sear.
Balsamic adds a sweeter, darker flavour that changes the taste of the dish. White wine vinegar gives a cleaner, sharper acidity that works better with soy sauce. If balsamic is all you have, use 1 tablespoon instead of 2.
No, any combination works. Using all three gives you colour contrast on the plate. All red or all green tastes the same. Use whatever peppers you have.
Beef Stir-Fry with Soy Sauce (Et Sote)
Description
Thin beef strips marinated overnight in soy sauce, olive oil, vinegar and garlic, seared then slow-cooked until tender, stir-fried with colourful peppers and coated in a glossy cornflour sauce.
Ingredients
For the Beef and Marinade:
For the Vegetables:
For the Sauce:
Instructions
- Mix beef strips with olive oil, vinegar, soy sauce, garlic, pepper, thyme and paprika, cover and refrigerate overnight.
- Sear marinated beef on high heat for 1-2 minutes, reduce to medium-low and cook in its own juices 15-20 minutes until tender and liquid evaporates.
- Turn heat back to high, fry beef 2-3 minutes until golden and caramelised on the edges.
- Add sliced peppers and onion, stir-fry on high for 5 minutes until softened but still crunchy.
- Mix cold water, soy sauce and cornflour, pour into the pan, stir and cook 2-3 minutes until the sauce thickens and coats everything in a glossy glaze.
