Easy Chinese Beef Stir Fry – New & improved!
A flavorful and quick Easy Chinese Beef Stir Fry recipe that tastes just like your favorite Chinese restaurant dish, utilizing velveting for tender beef.
Equipment
- large non-stick pan or wok
Ingredients
Velveting the beef (tenderising)
- 7 oz beef rump steak or flank or any other quick cooking steak cut
- ½ teaspoon baking soda for velveting
Sauce
- 2 tablespoon soy sauce light or all-purpose, NOT dark soy
- 1 tablespoon oyster sauce
- 2 tablespoon Chinese cooking wine OR Mirin
- 1 teaspoon white sugar
- ½ teaspoon sesame oil toasted (brown), not untoasted (yellow)
- Pinch white pepper substitute with black pepper
Sauce thickener
- 3 teaspoon cornstarch corn flour
- ½ cup water separated
Stir Fry
- 1 ½ tablespoon peanut oil
- 1 clove garlic finely minced with a knife
- ½ small onion sliced (yellow, brown or white)
- ½ small red capsicum sliced into 7mm / ⅓" thick slices
- 1 small carrot peeled, halved lengthwise and sliced thinly on the diagonal
- 2 bok choy cut leaves from stems, cut thick stems lengthways
- 2 stems green onion cut into 1.5"/3cm pieces, firm white end separated from soft green parts
To Serve
- Steamed white rice
- Sesame seeds optional
Instructions
Abbreviated recipe
- Tenderise beef 20 minutes, rinse, toss with 1.5 tablespoon sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic > beef > carrot + capsicum + bok choy stems + green onion stems > sauce > wilt bok choy leaves + green onion. Serve!
FULL RECIPE
- Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for 20 minutes (no longer).
- Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water.
- Put beef in a bowl.
- Sauce - Mix ingredients together. Measure out 1.5 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water.
- Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for 10 seconds.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for 1 minute.
- Add Sauce, then stir until it starts to bubble (it will thicken quickly).
- Add the bok choy leaves and green part of the green onions. Toss for another 30 seconds to 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired.
Notes
Instead of making this Sauce, you can use Charlie, my All Purpose Stir Fry Sauce.
Nutrition
Serving: 1servingCalories: 159kcal
Tried this recipe?Let us know how it was!