(A Make-On-Repeat Family Favourite)
This is one of those tried and tested, make-on-repeat dinners that never lets me down. My Wok Fried Asian Beef is sticky, saucy, big on flavour and one my family genuinely never gets sick of. It’s fast, forgiving, and the kind of recipe that earns a permanent place in your weekly rotation.
I’ll apologise upfront — the photos honestly don’t do it justice. This is one of those dishes that tastes far better than it photographs. If you’re ever stuck wondering what to make with mince, this is the answer. It’s also one of the very few mince recipes that both of my kids absolutely love, which in itself feels like a small miracle.
Affiliate Disclosure: This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. I only recommend products I genuinely use and love.
The “Eat It the Next Day” Dinner
This dish was made for leftovers. In fact, I don’t think I’ve cooked it with less than 1 kg of beef mince in the wok for years. It’s very much a double-or-nothing recipe, because the leftovers are honestly SO good.
The flavour deepens overnight, the sauce thickens just a little more, and suddenly you’ve got tomorrow’s lunch sorted — without thinking about it.
For school lunches, lettuce cups were always the go (hot or cold). For older appetites, the mince warmed and stuffed into a crunchy Vietnamese-style roll with Kewpie mayo is next-level good.
A Recipe I’d Send My Kids Out Into the World With
If my son ever moves out (he’s 20, an apprentice… and honestly, not convinced he ever will 😅), I know exactly what I’d do.
I’d buy him:
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My favourite Analon Wok – its light, can go stove top to oven and keeps its heat perfectly.
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A grocery bag filled with essential Asian sauces — soy, kecap manis, sweet chilli, oyster sauce, Chinese cooking wine.. the essential sauce guide.
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A bottle of chilli oil and peanut oil.
And I’d sleep better at night knowing he could make this meal on repeat. Because he absolutely would.
This is real-life cooking. Not fancy, not precious — just dependable, flavour-packed food that works. Because seriously, who has time to cook food that doesn’t do double duty!
Perfect for Feeding a Crowd (or Looking Fancy With Zero Effort)
For entertaining, this beef is a total crowd-pleaser.
You can pile it high on a big platter, finish with fresh coriander, sliced chillies, fried shallots or peanuts, and let everyone help themselves.
Or…. and this is where I once felt very fancy – spoon the beef into baked wonton cups, drizzle with chilli oil, and top with a simple red capsicum, cucumber and coriander salsa. They looked impressive, tasted incredible, and were secretly very easy… because I made the mince the day before. I think that’s from years as owning a catering company, you soon learn that flavour is king and packing this into a bite sized morsel is a hero move. Game Night, BBQ or party night why not give this a try.
Hosting win.
Make It Your Own
This is one of those recipes that adapts beautifully to your family.
I’ve got one non-chilli liking daughter and a chilli LOVING husband (actually… two chilli-loving adults if I’m honest). So the heat always comes at the end. The base stays rich, savoury and sticky, and everyone customises with chilli oil, fresh chilli, peanuts or herbs as they like.
That’s the beauty of this dish — it meets you where you are.
If you’re looking for a weeknight dinner that works harder, stretches further, and tastes even better tomorrow, this one’s for you.
If you love asian flavours, I think you will also love my Sticky Soy-Ginger Slow Cooked Beef and Noodles. Like this recipe it has flavours packed with Unami
Wok Fried Asian Beef and Rice
Ingredients
- 500 g beef mince
- 2 tbsp crushed garlic
- 2 tbsp crushed ginger
- 1 onion thinly sliced
- 3 tbsp peanut oil divided
- Salt and freshly cracked black pepper
- ½ cup light soy sauce
- ½ cup kecap manis
- ½ cup oyster sauce
- ½ cup Chinese cooking wine
- ¼ cup cornflour
- 2 tbsp brown sugar
- 2 cups mixed stir-fry vegetables cabbage, wombok, spinach, corn, carrot, red capsicum – any mix works
- 3 small fresh red chillies finely sliced
- fresh coriander chopped, to taste
- 2 cups white rice
- Chilli oil to taste, or dried chilli flakes
- Chopped peanuts optional
Equipment
- Wok or large heavy-based frying pan
- Medium saucepan with lid (for rice)
- Measuring cups and spoons
- Jar with lid (for sauce)
- Wooden spoon or spatula
Method
- Cook rice according to packet instructions. Keep warm.
- Heat a wok over high heat until smoking hot. Add 1 tablespoon peanut oil.
- Add the garlic and ginger and stir for 1 minute.
- Add beef mince and remaining peanut oil. Fry on high heat for 2 minutes, breaking up the mince and allowing it to brown.
- Place all sauce ingredients into a jar, secure the lid and shake vigorously for 30 seconds until the cornflour is fully dissolved.
- Pour sauce into the wok, over the beef mixture and leave undisturbed for 1 minute to begin thickening.
- Add stir-fry vegetables and chillies, then cook on high for 5 minutes, stirring only occasionally to prevent burning and encourage deep caramelisation.
- Spoon wok-fried beef generously over rice. Finish with fresh coriander, chilli oil to taste, and chopped peanuts if using. Serve hot.
Nutrition
Notes
This is a make on Repeat Recipe!
Some links in this post are affiliate links.Meal prep win:
Keeps beautifully overnight and the flavour intensifies the next day.Lunch ideas:
Reheat reserved beef and serve in lettuce cups or crunchy Vietnamese rolls with Kewpie mayo.Entertaining tip:
Spoon into crispy wonton cups and top with cucumber, tomato and coriander salsa for an easy party appetiser.Scaling – I don’t think I have ever made this with less than 1KG mince!
Easily doubled or tripled for feeding a crowd or stocking the freezer.My Go-To Kitchen Essentials
🔥 My Everyday Wok (Stovetop to Oven Hero)
What I love most? It can go straight from stovetop to oven, perfect for finishing dishes, keeping food warm, or tucking things away while I prep the rest of dinner. It’s fast, responsive, and built for real cooking — the kind where things move quickly and flavour matters. 👉 Shop the wok here: https://amzn.to/4bEysfh🔪 Stanley Rogers Black Knife Set (Everything I Need, Nothing I Don’t)
A good knife set makes cooking faster, safer, and far more enjoyable — and this Stanley Rogers knife set absolutely delivers. This 6-piece domed oval knife block includes every knife I actually use: cook’s knife, bread knife, santoku and utility knives, all housed in a beautiful acacia wood block. The hammered stainless steel handles feel balanced and comfortable, and the 10-year warranty gives serious peace of mind. It’s a complete, practical set at a very reasonable price — no clutter, no fillers, just solid everyday tools that work hard in a busy kitchen. 👉 Shop the knife set here: https://amzn.to/4bQ5GbnAffiliate Disclosure
This post may contain Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you choose to buy through these links, I may earn a small commission at no extra cost to you, however it helps me make this site and offer free recipes and ideas to you.Private Notes
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