Print

Easy Chinese Beef Stir Fry Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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