Easy Chinese Beef Stir Fry Recipe

Introduction

This easy Chinese beef stir fry is a quick and flavorful weeknight meal perfect for home cooks. Tender beef pieces cooked with fresh vegetables and a savory sauce come together in just minutes. Serve it over steamed rice for a satisfying dinner.

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 (brown, not untoasted yellow)
• Pinch white pepper (substitute black pepper if needed)
• 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 7mm / 1/3″ thick
• 1 small carrot, peeled, halved lengthwise and thinly sliced on the diagonal
• 2 bok choy, leaves cut from stems; stems cut lengthways to uniform width
• 2 green onion, cut into 1.5″ / 3cm pieces (white and green parts separated)
• Steamed white rice, to serve
• Sesame seeds (optional, for garnish)

Instructions

1. Step 1: Tenderize the beef by sprinkling 1/2 tsp baking soda over it. Toss to coat evenly and set aside for 20 minutes.
2. Step 2: Rinse the beef under cold water in a colander to remove the baking soda. Shake off excess water and pat lightly dry. Place the beef in a clean bowl.
3. Step 3: Mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp cooking wine, 1 tsp sugar, 1/2 tsp sesame oil, and a pinch of white pepper to make the sauce. Set aside.
4. Step 4: Use 1 1/2 tablespoons of the sauce to coat the beef. Mix the remaining sauce with 3 tsp cornstarch until lump-free, then stir in 1/2 cup water.
5. Step 5: Heat 1 1/2 tbsp peanut oil in a wok or large non-stick pan over high heat. Add the sliced onion and minced garlic, cooking for about 10 seconds until fragrant.
6. Step 6: Add the beef and stir fry until it changes color from red to light brown but is not fully cooked.
7. Step 7: Add the sliced capsicum, carrot, bok choy stems, and the white part of the green onions. Stir fry for 1 minute.
8. Step 8: Pour in the remaining sauce mixture, stirring constantly until it starts to bubble and thickens.
9. Step 9: Add the bok choy leaves and green parts of the green onions. Toss for 30 seconds to 1 minute until the leaves wilt and the sauce becomes glossy and coats everything well.
10. Step 10: Serve immediately over steamed white rice. Optionally, garnish with sesame seeds or try cauliflower rice for a low-carb alternative.

Tips & Variations

• Velveting the beef with baking soda helps keep it tender during cooking.
• Use toasted sesame oil for the best nutty flavor; avoid untoasted yellow sesame oil.
• Replace Chinese cooking wine with Mirin if preferred for a slightly sweeter taste.
• Add other vegetables like snap peas or mushrooms for extra texture and flavor.
• For a gluten-free option, substitute soy sauce with tamari and confirm oyster sauce is gluten-free.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until just warm to avoid overcooking the beef. The vegetables may soften after reheating, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is “velveting” beef and why is it important?

Velveting is a technique where beef is coated with baking soda to tenderize it before cooking. It helps keep the beef soft and juicy, preventing it from becoming tough during quick stir frying.

Can I use a different cut of beef for this stir fry?

Yes, any quick-cooking steak cut like flank, sirloin, or rump works well. Avoid tougher cuts that require long cooking times, as they won’t be tender in a fast stir fry.

Easy Chinese Beef Stir Fry Recipe

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4.5 from 54 reviews

This Easy Chinese Beef Stir Fry is a quick and flavorful dish combining tender velveted beef with fresh vegetables in a savory sauce. Perfect for a weeknight meal, it features classic Chinese ingredients like soy sauce, oyster sauce, and sesame oil, stir-fried to perfection and served with steamed white rice or cauliflower rice for a low-carb option.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef Velveting

• 7 oz / 200 g beef rump steak or flank (or any other quick cooking steak cut)
• 1/2 tsp baking soda / bi-carbonate soda

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 toasted sesame oil (brown)
• Pinch white pepper (substitute with black pepper)
• 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 (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, cut leaves from stems, cut thick stems lengthways to make them roughly the same width
• 2 green onion, cut into 1.5“/3cm pieces, firm white ends separated from soft green parts

To Serve

• Steamed white rice
• Sesame seeds (optional)

Instructions

1. Velvet the Beef: Place the beef in a bowl and sprinkle with 1/2 tsp baking soda. Toss with your fingers to coat evenly and set aside for 20 minutes. This process tenderizes the meat.
2. Rinse and Dry Beef: Rinse the beef thoroughly under tap water in a colander to remove baking soda. Shake off excess water and pat dry gently.
3. Prepare Sauce: Mix together 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp Chinese cooking wine, 1 tsp white sugar, 1/2 tsp toasted sesame oil, and a pinch of white pepper. Set aside 1 1/2 tbsp of this sauce to toss with the beef. To the remaining sauce, stir in 3 tsp cornstarch until lump-free, then gradually add 1/2 cup water and mix well.
4. Coat Beef: Toss the rinsed beef in the reserved 1 1/2 tbsp of sauce to coat evenly, then mix in the cornstarch and water mixture.
5. Cook Aromatics: Heat 1 1/2 tbsp peanut oil in a large non-stick pan or wok over high heat. Add sliced onion and minced garlic and stir-fry for about 10 seconds until fragrant.
6. Cook Beef: Add the beef to the pan and stir-fry until its color changes from red to light brown, but not fully cooked through.
7. Add Vegetables Part 1: Add sliced red capsicum, carrot, bok choy stems, and the white parts of the green onions. Stir-fry together for 1 minute.
8. Add Sauce: Pour in the prepared sauce mixture and stir continuously until the sauce starts to bubble and thickens quickly, coating the ingredients.
9. Add Leafy Greens: Add bok choy leaves and the green parts of the green onions. Toss and stir-fry for another 30 seconds to 1 minute until the leafy greens are just wilted and the sauce becomes glossy.
10. Serve: Serve immediately with steamed white rice or, for a low-carb option, cauliflower rice. Garnish with sesame seeds if desired.

Notes

• Velveting the beef with baking soda for exactly 20 minutes ensures the meat stays tender but does not become mushy.
• Use light or all-purpose soy sauce, not dark soy sauce, for balanced flavor and color.
• Chinese cooking wine can be substituted with Mirin if unavailable.
• The toasted sesame oil adds a deep, nutty flavor that raw sesame oil lacks, contributing significantly to the dish’s aroma.
• Do not overcook the beef to maintain tenderness and juiciness.
• Adjust the vegetables according to availability; snap peas or mushrooms can be added for variation.

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