SichuanMedium 25 min serves 3

Cilantro Beef Stir-Fry (香菜牛肉丝)

Name: Cilantro Beef Stir-Fry (香菜牛肉丝)
Total time: 25 min
Yield: 3 servings
Cuisine: Sichuan
Ingredients: beef flank or sirloin, sliced thin across the grain; cornstarch; water, for the slurry; light soy sauce; Shaoxing wine; cilantro, stems and leaves, cut into 4 cm lengths; dried chilies, snipped; garlic, minced; ginger, minced; cooking oil

香菜牛肉丝 · xiāng cài niú ròu sī

家庭快手版 · Home version: Home version velvet the beef in cornstarch water for tenderness. Restaurant version flash-fries at higher heat for wok hei.

Cilantro is the most divisive herb in the world, and this dish is unapologetically for the people who love it — a full bunch goes in at the very end so the stems stay crunchy and the leaves only just wilt.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Quick & Easy

Ingredients

beef flank or sirloin, sliced thin across the grain牛里脊或牛腩边，逆纹切丝🛒 local350 g
cornstarch玉米淀粉🏮 asian1 tbsp
water, for the slurry清水🛒 local2 tbsp
light soy sauce生抽🏮 asian1.5 tbsp
Shaoxing wine绍兴酒🏮 asian1 tbsp
cilantro, stems and leaves, cut into 4 cm lengths香菜，切 4 cm 段🛒 local1 large bunch, about 120 g
dried chilies, snipped干辣椒段🏮 asian6 pieces
garlic, minced蒜末🛒 local3 cloves
ginger, minced姜末🛒 local1 tsp
cooking oil食用油🛒 local2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Mix the beef with cornstarch slurry, soy sauce and wine. Massage 1 minute until it feels sticky.
上浆
🔍 Look for 1 minute
Visual: 每根肉丝均匀挂浆，碗底无积水Every strip is evenly coated, no pooling liquid
You know it's right when: 提起时肉丝略微粘连Strips cling together slightly when lifted
2Rest the beef 10 minutes at room temperature while you prep the aromatics.
静置入味
3Heat the wok until a drop of water evaporates instantly. Add oil and swirl.
烧热锅
🔍 Look for High heat
Visual: 油面反光并迅速起波纹Oil shimmers and forms quick ripples
You know it's right when: 锅边开始冒一丝青烟A wisp of smoke appears at the edge
4Add beef in one layer. Leave 40 seconds, then stir-fry 60 seconds until just browned. Remove.
滑炒牛肉
🔍 Look for High heat about 100 seconds
Visual: 底面变灰褐，上面还带粉色Underside turns grey-brown, top still pink
You know it's right when: 看不到生红，但肉丝仍油亮No red patches left, but strips are still glossy
5Lower the heat, fry chilies, garlic and ginger 15 seconds until fragrant but not dark.
爆香辣椒
🔍 Look for Medium heat 15 seconds
Visual: 辣椒略深，蒜末仍发白Chilies darken slightly, garlic stays pale
You know it's right when: 辣椒香气冲鼻Sharp chili aroma hits the nose
6Return the beef, add cilantro, and toss 20 seconds only — the leaves should barely wilt.
下香菜
🔍 Look for High heat 20 seconds
Visual: 叶子塌下，梗仍翠绿Leaves collapse but stems stay bright green
You know it's right when: 香菜味清鲜不发闷Cilantro scent is still fresh, not cooked
7Taste for salt and serve immediately with rice.
出锅

Tips

· Slice across the grain — with the grain and the strips turn to rope.
· The cornstarch slurry is what keeps the beef silky; skip it and the meat toughens fast.
· Cilantro goes in last and briefly. Twenty seconds, no more.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library