Stir-Fry Meat in Soy Sauce
Delicious, juicy meat that can be cooked in just minutes if you use the stir-fry technique. Not everyone may know this term, but everyone has probably seen how it works at least in films: food is cooked in a wok, fried in very hot oil while being stirred constantly.
Updated : 29 July, 2026
Easy
About 45 min.
Ingredients
500 grams
Pork fillet
4 tablespoon
Vegetable oil
to taste
Salt
Marinade
3 tablespoon
Soy sauce
Sauce
1 cup
Water
3 tablespoon
Soy sauce
3 teaspoon
Sugar
1 teaspoon
Vinegar 5%
1 tablespoon
Cornstarch
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The meat should be at room temperature. I cooked pork, but you can prepare the flesh of any meat this way; only the cooking time will differ slightly.
Step 2
Rinse the meat and dry it thoroughly with paper towels. Using a sharp knife, cut it across the grain into slices 1–1.3 cm / about 1/2 inch thick. Then cut the slices into strips about 1 cm / about 1/2 inch thick.
Step 3
Transfer the meat to a large bowl, pour over 3 tablespoons of soy sauce, mix, and leave to marinate for about 20 minutes. You can increase the marinating time; the meat needs to absorb the sauce. Do not put it in the refrigerator, so the meat stays at room temperature.
Step 4
Prepare the sauce for coating the fried meat. In a large glass, mix 3 tablespoons of soy sauce, 3 teaspoons of sugar, and 1 teaspoon of 9% vinegar. In a separate container, add 3 tablespoons of cooled boiled water, taken from the total amount, to 1 heaped tablespoon of cornstarch. Stir, then pour into the large glass. Add the remaining water and mix everything thoroughly.
Step 5
Fry the meat. Three factors are important: heat the oil until very hot, almost smoking, for 4–5 minutes over high heat; fry no more than 200 g / about 7 oz at a time; and do not overcook the meat. Fry for 2–3 minutes, stirring constantly. I fried it in 3 batches. When the meat turns lighter and a crust starts to appear, remove it and fry the remaining meat. Return the cooked pork to the pan, salt if needed, and pour in the sauce mixed before frying. Bring to a boil while stirring, cover the pan, and turn off the heat.
Step 6
After 5 minutes of gentle resting in the hot pan, the meat is ready. This recipe is intended for cooking in a wok. If you do not have one, you can use a cauldron or a high-sided pan; the cookware should have a thick bottom. High sides will protect against oil splashes and help keep the stove clean. Let the finished meat rest in the open pan for 3–4 minutes, then serve hot.
Step 7
You can serve the meat as a dish on its own, with vegetables and herbs, or with a side dish. It goes well with rice and other grains, any noodles, pasta, or potatoes. The sauce has a mild sweet-and-sour taste; if desired, you can add spices to taste.
Author note
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