Name: Easy Chinese Beef Stir Fry Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 7 oz / 200 g beef rump steak or flank (or any other quick cooking steak cut); 1/2 tsp baking soda / bicarbonate soda (for velveting); 2 tbsp soy sauce, light or all-purpose (NOT dark soy); 1 tbsp oyster sauce; 2 tbsp Chinese cooking wine or Mirin; 1 tsp white sugar; 1/2 tsp toasted sesame oil; Pinch white pepper (can substitute black pepper); 3 tsp cornstarch / corn flour; 1/2 cup water (separated); 1 1/2 tbsp peanut oil; 1 garlic clove (finely minced); 1/2 small onion (sliced; yellow, brown or white); 1/2 red capsicum / bell pepper (sliced into 7mm / 1/3″ thick slices); 1 small carrot (peeled, halved lengthwise, sliced thinly on the diagonal); 2 bok choy (leaves separated from stems; thick stems sliced lengthwise); 2 green onions (cut into 1.5″ / 3cm pieces, firm white ends separated from soft green parts); Steamed white rice; Sesame seeds (optional)

Ingredients

7 oz / 200 g beef rump steak or flank (or any other quick cooking steak cut)

1/2 tsp baking soda / bi-carbonate soda (for velveting)

2 tbsp soy sauce, light or all-purpose (NOT dark soy)

1 tbsp oyster sauce

2 tbsp Chinese cooking wine or Mirin

1 tsp white sugar

1/2 tsp toasted (brown) sesame oil

Pinch white pepper (substitute with black pepper)

3 tsp cornstarch / corn flour

1/2 cup water (separated)

1 1/2 tbsp peanut oil

1 garlic clove, finely minced

1/2 small onion (yellow, brown or white), sliced

1/2 red capsicum / bell pepper, sliced into 7mm (1/3″) thick slices

1 small carrot, peeled, halved lengthwise and sliced thinly on the diagonal

2 bok choy, leaves separated from stems, thick stems cut lengthways

2 green onions, cut into 1.5″ (3cm) pieces, white and green parts separated

Steamed white rice, to serve

Sesame seeds (optional, for garnish)

Instructions

Step 1: Place the beef in a bowl. Sprinkle baking soda over it and toss with your fingers to coat evenly. Let it sit for 20 minutes, then rinse under running water using a colander. Shake off and pat dry the excess water.

Step 2: In a separate bowl, mix soy sauce, oyster sauce, cooking wine, sugar, sesame oil, and white pepper. Reserve 1 1/2 tablespoons of this sauce to coat the beef. Stir the cornstarch into the remaining sauce mixture until smooth, then add the separated water and mix well.

Step 3: Toss the beef with the reserved 1 1/2 tablespoons of sauce and then stir in the cornstarch mixture.

Step 4: Heat peanut oil in a large non-stick pan or wok over high heat. Add the sliced onion and minced garlic, cooking for about 10 seconds until fragrant.

Step 5: Add the beef to the pan and cook until it turns from red to light brown but is not yet fully cooked through.

Step 6: Add the carrot, red capsicum, bok choy stems, and the white parts of the green onions. Stir fry for 1 minute, keeping the vegetables crisp.

Step 7: Pour in the sauce mixture and stir continuously until it starts to bubble and thicken quickly.

Step 8: Add the bok choy leaves and the green parts of the green onions. Toss everything together for 30 seconds to 1 minute until the leaves are just wilted and the sauce becomes glossy, coating all ingredients.

Step 9: Serve immediately with steamed white rice or, for a low-carb option, cauliflower rice. Garnish with sesame seeds if desired.

Tips & Variations

Velveting the beef with baking soda helps tenderize it for a silky texture, but don’t leave it longer than 20 minutes or the beef may become mushy.

Use light soy sauce rather than dark soy for a balanced flavor without overpowering saltiness.

Feel free to swap bok choy for other crunchy greens like baby spinach or Chinese broccoli.

Add a splash of chili oil or fresh sliced chili if you prefer a spicy kick.

For a gluten-free version, substitute soy sauce and oyster sauce with tamari-based alternatives.

FAQs

What is velveting and why do you do it?

Velveting is a Chinese cooking technique where meat is coated with baking soda or cornstarch to tenderize it. This process helps create a smooth, tender texture in stir fried dishes.

Can I use other cuts of beef for this stir fry?

Yes, choose quick-cooking, tender cuts like rump, flank, sirloin, or ribeye. Avoid tougher cuts that require long cooking times. Thinly slice the beef against the grain for best results.