Beef Fennel Stirfry

Not 2 recipes ago when I tried a recipe with an ingredient I had never cooked with before. Today we’re at it again. Well, more like a couple months ago when I made this dish with fennel. I’ve used it once before but I dare say I felt more confident using it now seeing as I sorta know how it reacts to cooking.

The previous time I used fresh fennel, I roasted it. I have to say, though, that dry roasting fennel is not to my taste. Maybe the one I bought previously was a little too stringy and tough. This time, however, I picked a smaller younger bulb. I think I did it justice too!

With this simple stirfry, we only need Fennel, Sirloin Strips, Carrot, Tomato & Garlic.
Beef Fennel Stirfry 1

With any beef stirfry, the sauce is NUMBER ONE! It’s all about mixing and balancing the various sauces. Like roulette!
Beef Fennel Stirfry 2

When everything is minced, sliced, stirred, marinaded & prepped, let the action begin.
Beef Fennel Stirfry 3

I feel it’s very important to sear the meat and cook the other ingredients separately. No organic chewing gum, people.
Beef Fennel Stirfry 5

In the very same pan, the veggies get wilted and cooked in that immensely sweet & savory sauce.
Beef Fennel Stirfry 4

I kinda like Jamie Oliver’s tip (and probably every chef out there) to keep the fennel fronds to toss over top.
Beef Fennel Stirfry 6

It kinda helps with colour and also to freshen up the rich flavours.
Beef Fennel Stirfry 7

Who knew the liquorishy and sweet fennel goes so well with beef!
Beef Fennel Stirfry 8

Get your bowl of rice ready, y’all!
Beef Fennel Stirfry 9

 Let me know how else to use fennel! I’m all ready to experiment 🙂


“And when they were come into the house, they saw the young Child with Mary His mother, and fell down, and worshipped Him: and when they had opened their treasures, they presented unto Him gifts; gold, and frankincense, and myrrh.” {Matthew 2:11}

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Beef Fennel Stirfry
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese/Fusion
Serves: 6
  • 1 small bulb Fennel, outer layer discarded & thinly sliced
  • 1 Carrot, cut into strips
  • 1 Tomato, cut into wedges
  • 1 clove Garlic, minced
  • 6 oz Sirloin Steak, cut onto slices against the grain
  • Salt & Pepper
  • 1 tsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 1tbsp Mirin
  • 1 tsp Fish Sauce
  • 1 tsp Balsamic Vinegar
  • 2 tbsp Water
  1. In a bowl, stir steak strips with a pinch of salt & pepper. Set aside.
  2. Preheat a oiled heavy bottom, high sides pan on HIGH heat.
  3. In a smaller bowl, stir together oyster sauce, soy sauce, mirin, fish sauce, balsamic vinegar & water. Taste and adjust to preference. It may seem like a lot of sauce but there are a lot of vegetables to coat.
  4. When the pan is hot, sear steak strips in batches. It'll take about 30 secs per side. Dish out & set aside.
  5. Lower heat to MED. Add a bit more oil if it seems a little dry.
  6. Toss in fennel & carrot. Cover and leave to soften for about 2-3 minutes.
  7. Add in tomato & garlic. Toss for a bit.
  8. Pour in sauce & simmer for 1-2 minute until slightly thickened. Adjust seasoning.
  9. Add in seared beef strips & stir until well coated by sauce.
  10. Dish out & serve immediately with a big bowl of rice!
  11. Garnish with fennel fronds if desired.

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