Easy Chinese Beef Stir Fry Recipe

Introduction

This Easy Chinese Beef Stir Fry is a quick and flavorful dish perfect for any weeknight dinner. Tender beef is cooked with fresh vegetables in a delicious savory sauce, making it a satisfying and colorful meal. Serve it over steamed rice for a classic, comforting experience.

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 sesame oil
• Pinch white pepper (can 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, sliced (yellow, brown or white)
• 1/2 red capsicum / bell pepper, sliced into 7mm / 1/3″ thick slices
• 1 small carrot, peeled, halved lengthwise and thinly sliced on the diagonal
• 2 bok choy, leaves separated from stems, stems cut lengthways to equal thickness
• 2 green onions, cut into 1.5″ / 3cm pieces, white ends separated from green parts
• Steamed white rice
• Sesame seeds (optional)

Instructions

1. Step 1: Tenderize the beef by sprinkling the baking soda over it and tossing to coat evenly. Let it sit for 20 minutes, then rinse under cold water and pat dry to remove excess baking soda.
2. Step 2: Prepare the sauce by mixing soy sauce, oyster sauce, cooking wine, sugar, sesame oil, white pepper, and 1 1/2 tbsp of the mixture to coat the beef. Mix the cornstarch into the remaining sauce, then add water and stir well until smooth.
3. Step 3: Heat peanut oil in a large wok or non-stick pan over high heat. Add the sliced onion and minced garlic, cooking for about 10 seconds until fragrant.
4. Step 4: Add the beef to the pan and stir fry until it changes color from red to light brown but is not fully cooked through.
5. Step 5: Add the capsicum, carrot slices, bok choy stems, and the white parts of the green onions. Stir fry for about 1 minute.
6. Step 6: Pour in the prepared sauce and stir continuously until it begins to bubble and thicken.
7. Step 7: Add the bok choy leaves and the green parts of the green onions. Toss everything together for another 30 seconds to 1 minute until the leaves wilt and the sauce is glossy and coats all the ingredients.
8. Step 8: Serve immediately over steamed white rice. Optionally garnish with sesame seeds for extra texture and flavor.

Tips & Variations

• For a low-carb alternative, serve this stir fry over cauliflower rice instead of white rice.
• Use quick cooking steak cuts like rump or flank for tender results. Avoid tougher cuts.
• Make sure not to leave the baking soda on the beef for longer than 20 minutes to prevent a mushy texture.
• Substitute Chinese cooking wine with mirin if unavailable, but avoid using too much sugar if you do.
• Feel free to add other vegetables such as snap peas or mushrooms for more variety.

Storage

Store any leftover beef stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if needed to loosen the sauce. For best texture and flavor, enjoy freshly made whenever possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What does velveting the beef mean?

Velveting is a Chinese cooking technique that involves coating the beef with baking soda to tenderize it before cooking. This results in a softer, more tender texture in the stir fry.

Can I use dark soy sauce instead of light soy sauce?

It’s best to use light soy sauce for this recipe because it provides a salty flavor without darkening the dish. Dark soy sauce is sweeter and thicker, which can change the color and taste of the stir fry.

Easy Chinese Beef Stir Fry Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

This Easy Chinese Beef Stir Fry features tender velveted beef rump steak cooked quickly with fresh vegetables in a flavorful soy-based sauce. Ready in under 30 minutes, it combines savory oyster sauce, aromatic garlic, and crisp bok choy for a delicious, restaurant-style meal at home.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 7 minutes
• Total Time: 32 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef and Marinade

• 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 sesame oil (brown, not untoasted yellow sesame oil)
• Pinch white pepper (substitute with black pepper if needed)
• 3 tsp cornstarch / corn flour
• 1/2 cup water (separated)

Vegetables and Aromatics

• 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 strips)
• 1 small carrot (peeled, halved lengthwise and sliced thinly on the diagonal)
• 2 bok choy (stems cut thick lengthwise, leaves separated)
• 2 green onions (cut into 1.5″ / 3cm pieces, white ends separated from green ends)

To Serve

• Steamed white rice
• Sesame seeds (optional garnish)

Instructions

1. Velvet the beef: Sprinkle baking soda over the beef in a bowl and toss with your fingers to coat evenly. Let it sit for 20 minutes to tenderize.
2. Rinse the beef: Rinse the beef under cold water in a colander to wash off the baking soda. Shake off excess water and pat lightly but do not dry completely. Return to a bowl.
3. Prepare the sauce: In a separate bowl, mix soy sauce, oyster sauce, Chinese cooking wine, sugar, sesame oil, and white pepper. Take 1 1/2 tablespoons of this sauce mixture to coat the beef. To the remaining sauce, add cornstarch and stir until lump-free, then add the 1/2 cup water and mix well.
4. Heat the wok and cook aromatics: Heat peanut oil in a large non-stick pan or wok over high heat. Add sliced onion and minced garlic and cook for about 10 seconds until fragrant.
5. Cook the beef: Add the sauce-coated beef to the wok and stir fry until it changes color from red to light brown but is not fully cooked through.
6. Add vegetables (part 1): Add red capsicum, carrot slices, bok choy stems, and the white parts of the green onions. Stir fry for 1 minute to slightly soften the vegetables.
7. Add sauce and thicken: Pour in the remaining sauce mixture with cornstarch and water. Stir continuously until the sauce starts to bubble and thicken quickly, coating the beef and vegetables.
8. Add leafy vegetables: Add bok choy leaves and the green parts of the green onions. Toss and stir fry for 30 seconds to 1 minute until the leaves are just wilted and the sauce becomes glossy and well-coated.
9. Serve: Serve the stir fry immediately over steamed white rice or cauliflower rice for a low-carb option. Garnish with sesame seeds if desired.

Notes

• Use quick-cooking beef cuts such as rump or flank steak for best results.
• Do not velvet the beef for longer than 20 minutes or it may become mushy.
• Rinsing after velveting removes the baking soda taste and stops the tenderizing process.
• Use light or all-purpose soy sauce for a balanced flavor; dark soy sauce will overpower the dish.
• Chinese cooking wine can be substituted with Mirin if necessary.
• Do not overcook the vegetables to keep them crisp and fresh.
• Serve immediately to enjoy the best texture and flavor.

Keywords: Chinese beef stir fry, velveted beef, quick stir fry recipe, easy Chinese dinner, wok beef stir fry