Quick and Easy Stir Fried Beef recipe from Copley’s

Copley’s on Palm Canyon offers cooking classes and recipes, such as this stir fried beef modified for home cooks. Photo: Tenaya Wickstrand

PALM SPRINGS, Ca. Feb. 2012—Palm Springs restaurateur Andrew Copley continually updates his menu at Copley’s on Palm Canyon and is now adapting some of his most popular dishes for home cooks to make. 

Copley and his wife are new parents, so he’s been tweaking his recipes, such as this Quick and Easy Stir Fried Beef, to make them kid friendly and quick.  

Quick and Easy Stir Fried Beef

(Serves 3-4)

Chef Tips

You can use any vegetables you like, just make sure they are sliced thin so they will cook quickly.  If you double the recipe you can keep it in the refrigerator in an airtight container up to 5 days.  Change up the dish by adding chicken, shrimp, peanuts or cashews.  

3         tablespoons low sodium soy sauce

1 1/2 teaspoons granulated sugar

1         teaspoon cornstarch

2         teaspoons dry sherry

2         teaspoons hoisin sauce

2         teaspoon oyster sauce

1         teaspoon rice vinegar

1         teaspoon sambal (chili garlic paste)

3         tablespoons peanut oil

1 1/2        tablespoons minced fresh ginger

3       cloves minced fresh garlic

1 lb.   sirloin steak (thinly sliced)(may substitute chicken, nuts, tofu, pork, etc.)

1       cup bok choy (thinly sliced)

1       cup Napa cabbage (thinly sliced)

18     sweet peas (trimmed)


Combine the soy sauce, sugar, cornstarch, dry sherry, hoisin sauce, oyster sauce, vinegar and chili paste in a blender and puree until smooth and set aside. 

Next, in a large sauté pan over high heat add the peanut oil, add the ginger, garlic, beef and cook for about 2 minutes. 

Add the bok choy, cabbage, peas and cook for a further 2 minutes.  Pour the sauce from the blender over the beef and vegetables and cook for 1 more minute.  Serve over coconut basmati rice.

Coconut basmati rice

1       cup basmati rice

1/2    teaspoon unsalted butter

1/2    cup coconut milk

1       Cup Chicken broth (or water)


Preheat the oven to 350°.

Wash the rice in a colander under cold water for 1 minute.  Drain well and set aside for 10 minutes.

In a small oven proof sauce pan combine rice, butter, coconut milk and broth, cover with a tight lid and cook over high heat until a large amount of steam comes out from under the lid. 

Remove from heat and put the pan in the oven and bake for 12-14 minutes or until the rice is tender and all the liquid is absorbed.


Cooking with Copley 

621 North Palm Canyon Drive

Palm Springs CA 92262


This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.

More from Culinary Quest
blog comments powered by Disqus
Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga


Please enable pop-ups to use this feature, don't worry you can always turn them off later.

Question of the Day
Photo Galleries
Popular Threads
Powered by Disqus