Click on image for a photoset of 9 additional images (including one shot taken with my point and shoot camera)
What you’ll learn:
- How to properly cut your nectarines (or peaches!) for this Stir Fried Beef and Nectarines Recipe
- The ideal way to fry (not steam!) beef and give it a nice sear without overcooking it
I’ve also used peaches the same way – the firmer ones work well. Just cut your peach or your nectarine into thin wedges or thick slices – and add them to your beef stir fry.
As in most of my stir fry recipes, this Stir Fried Beef and Nectarines recipe will instruct you to fry the beef first, then removing it from the pan and then adding it back in later. This helps give the beef room to fry (too many ingredients in the wok and you’ll end up steaming your beef, not frying) and to give it a nice sear without overcooking it. If you use flank steak, make sure you slice ACROSS the grain to get tender meat.
Hmmm…I bet canned lychees would be great in this recipe too!
Stir Fried Beef and Nectarines Recipe
Ingredients
- 2 teaspoons soy sauce
- 1/4 teaspoon sugar
- 1 teaspoon cornstarch
- freshly ground black pepper
- 1 teaspoon + 1 tablespoon cooking oil
- 1 pound beef (top sirloin, flank, eye of round) cut into 1/8" slices
- 1/2 red onion, sliced into thin wedges
- 1 clove garlic, finely minced
- 1 nectarine, cut into thin wedges or 1" chunks
- 1 tablespoon oyster sauce
Instructions
- In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil. Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.
- Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact. Add the remaining 1 tablespoon of cooking oil and swirl to coat.
- Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan. Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through. Dish out, keeping as much sauce and oil in the wok as possible.
- Turn the heat to medium and add the red onions and the garlic. Fry for 1 minute. Add the nectarine slices and let those get nice and warm, about 1 minute. Add the beef back into the wok, add the oyster sauce and toss to coat.
More recipes to explore:
Fried Green Tomato Salad with Sweet Chili Dressing (Steamy Kitchen)
Shitake and Cognac Faux Gras (Steamy Kitchen)
Beef Congee (Rice Porridge) + PBS Show (Steamy Kitchen)
Easy Beef and Broccoli Stir Fry (Food.com)
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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my, my… looks so delicious… 🙂
I love this photo! The beef, peaches, and onions all pop out; so distinctly colorful and tangible.
What a great combi of ingredients. And such stunning photos … I read your photosets and learnt a lot from you, thanks for sharing ^_^
Mmmm this sounds like the perfect combination. And I defintely don’t eat nectarines near enough. I always forget about them!
I love the idea of fruit in my meals
Mmm.. that sounds really yummy. My dad makes something like this but with pineapple. Super good!
This is really unusual. I would have never thought that the beef and nectarine went well together but thinking about it – the sweet and savoury probably works! it’s like when I eat cheese and jam sandwiches I guess!
Love the presentation!
Oh, yum. I was wondering if I could sub with peaches instead? I like peaches a lot. Your recipe sounds sooooooo good. Awesome.
The sweet and savory combination of this recipe sounds delicious. Can’t wait to try it.
SGC: I had made this dish a while ago and published in the newspaper, but forgot to publish on the blog!
All sounds good! If I want more sauce should I double the oyster, etc.??
Best way to get tender but rare beef??
thanks for the idea- will try this using canned peaches- wish me luck! it’s all i have at the moment.
I love mixing savory with the natural sweetness of fruits. I make a dish with pork and peaches, but I remove the peach skin. Do you do that with the nectarines? How come you still have nectarines? I don’t really see them in my store anymore.
Very nice & simple recipe. Love the pic!
This looks fabulous! I can’t wait to try it.
What an interesting combo!
THAT photo and all of it’s seductive scarlet-ness reached thru my monitor and pulled me right in – HOT!
I just love your photo naratives!
You are a powerful woman! Beef and nectarine? Who would have thought~ Genious! 😀
This is simply beautiful! I love the idea of fruit in my meals! Adds a very tender sweetness to everything!
So I have to ask, why would you use nectarines in November? Can you get good ones where you are at now? Here in the north east all we can get is junk. Now in August they were primo!
John
Totally digging this recipe. =)
That’s an original combination ! Colors make it very appealing !
Well, this sounds pretty amazing, Jaden! I think I might be tempted to add a little heat too, either with a chopped jalapeño or even just a little cayenne pepper.
a BEAUTIFUL dish! what kind of rice do you serve this type of stir-fry with?
Wow, I love the combination of the beef, red onion and nectarine. Beautiful!
hi Andre – I used jasmine rice