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Easy Chinese Beef Stir Fry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/easy-chinese-beef-stir-fry-recipe/