Description
This easy Chinese beef stir fry features tender beef rump steak or flank, crisp vegetables like bell pepper, carrot, and bok choy, all coated in a rich and flavorful sauce made from soy, oyster sauce, and sesame oil. The beef is velvetted with baking soda to ensure maximum tenderness, making this quick and simple stir fry perfect for busy weeknight dinners.
Ingredients
Velveting the Beef
- 7 oz / 200 g beef rump steak or flank (any quick-cooking steak cut)
- 1/2 tsp baking soda (bi-carb), for tenderising
Sauce
- 2 tbsp light soy sauce (or all-purpose soy; not dark soy)
- 1 tbsp oyster sauce
- 2 tbsp beef or chicken stock
- 1 tsp white sugar
- 1/2 tsp toasted sesame oil
- Pinch white pepper (or black pepper)
Sauce Thickener
- 3 tsp cornstarch
- 1/2 cup water, separated
Stir Fry
- 1 1/2 tbsp peanut oil
- 1 garlic clove, minced
- 1/2 small onion, sliced
- 1/2 red bell pepper, sliced
- 1 small carrot, peeled, halved lengthwise, sliced thinly on the diagonal
- 2 bok choy, stems and leaves separated
- 2 green onions, cut into 3 cm pieces (white parts separate from green)
To Serve
- Steamed rice
- Sesame seeds (optional)
Instructions
- Velvet the Beef: Add the beef to a bowl and sprinkle with baking soda. Toss well to coat evenly and let rest for 20 minutes. Rinse the beef thoroughly under running water using a colander, then shake and pat off any excess moisture. Return the beef to the bowl.
- Prepare the Sauce: In a separate bowl, mix together the soy sauce, oyster sauce, stock, sugar, toasted sesame oil, and a pinch of white pepper. Remove 1 1/2 tablespoons of this sauce mixture and toss the beef in it to coat evenly. To the remaining sauce, stir in the cornstarch until smooth, then add the 1/2 cup of water and mix well to form the sauce thickener.
- Stir Fry: Heat the peanut oil in a wok or large non-stick pan over high heat. Add the sliced onion and minced garlic, sautéing for about 10 seconds until fragrant. Add the beef and stir fry just until it changes color but is not fully cooked. Add the red bell pepper, carrot, bok choy stems, and the white parts of the green onions, stir frying for about 1 minute. Pour in the prepared sauce and continue stirring until the sauce thickens and becomes glossy. Finally, add the bok choy leaves and green onion greens and toss for 30 seconds to 1 minute, just until wilted.
- Serve: Serve the stir fry hot over steamed rice and garnish with sesame seeds if desired.
Notes
- Velveting with baking soda tenderizes the beef, but be sure to rinse well to avoid any bitter taste.
- Use light soy sauce rather than dark soy to keep the sauce balanced and not overly dark.
- Adjust the amount of sugar in the sauce according to your taste preference.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Vegetables can be varied based on availability; snap peas or mushrooms work well too.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
