Beef Stir Fry Recipe
This savory beef stir fry recipe brings together tender velveted steak, crisp-tender bok choy, and fresh vegetables tossed in a glossy soy oyster sauce.
Equipment
- large non-stick pan or wok
- Colander
- bowl
Ingredients
Velveting the beef (tenderising)
- 7 oz beef rump steak or flank, or any other quick cooking steak cut
- 1/2 tsp baking soda / bi-carbonate soda, for velveting
Sauce
- 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 sesame oil, toasted (brown) not untoasted (yellow)
- 1 pinch white pepper, substitute with black pepper
Sauce thickener
- 3 tsp cornstarch / corn flour
- 1/2 cup water, separated
Stir Fry
- 1 1/2 tbsp peanut oil
- 1 garlic clove, finely minced with a knife
- 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 sliced thinly on the diagonal
- 2 bok choy, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width
- 2 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
Velvet beef (tenderise)
- Place the sliced beef in a bowl, sprinkle it with the baking soda, and toss with your fingers until coated. Leave it for 20 minutes only so the surface tenderizes without becoming soft.
- Transfer the beef to a colander and rinse it thoroughly under cold tap water, then shake and pat away excess moisture. The strips should look clean and lightly damp rather than soaked before returning to the bowl.
Cook stir fry
- Whisk together the sauce ingredients, then spoon out 1 1/2 tablespoons to coat the rinsed beef. Stir the cornstarch into the remaining sauce until smooth, then mix in the water.
- Heat the peanut oil in a large nonstick pan or wok over high heat, then add the onion and garlic for 10 seconds. The oil should sizzle sharply and the garlic should smell fragrant without browning.
- Add the coated beef and stir fry it quickly over the high heat. Move on when the strips change from deep red to light brown on the outside but are not cooked through.
- Add the bell pepper, carrot, bok choy stems, and white green onion pieces, then stir fry for 1 minute. The vegetables should stay brightly colored, with carrots and stems retaining a crisp-tender snap.
- Pour in the prepared sauce and stir continuously as it heats. Once the liquid bubbles, it will quickly become thicker and begin to cling to the beef and vegetables.
- Add the bok choy leaves and green onion tops, then toss for 30 seconds to 1 minute. Stop when the leaves are just wilted and the sauce has a smooth, glossy sheen.
- Serve immediately with steamed white rice and sesame seeds, if desired. The finished stir fry should be saucy enough to coat the rice without pooling thin liquid underneath.
Notes
Velveting tip: Keep the baking soda on the beef for exactly 20 minutes, then rinse it thoroughly under cold water and pat dry to avoid a spongy texture or aftertaste.
Vegetable prep: Keep the bok choy stems and leaves separate. Cook the firm stems with the carrots and bell pepper, adding the delicate leafy tops only at the end.
Reheating: Warm leftovers gently in a hot skillet with a splash of water to loosen the sauce rather than heating at high microwave power.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.