Easy Chinese Beef Stir Fry

Name: Easy Chinese Beef Stir Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 3
Ingredients: 7 oz / 200 g beef rump steak or flank (, or any other quick cooking steak cut (Note 1)); 1/2 tsp baking soda / bi-carbonate soda (, for velveting (Note 2)); 2 tbsp soy sauce, light or all-purpose (NOT dark soy (Note 4)); 1 tbsp oyster sauce; 2 tbsp Chinese cooking wine ( OR Mirin (Note 5)); 1 tsp white sugar; 1/2 tsp sesame oil (, toasted (brown) not untoasted (yellow)); Pinch white pepper (, substitute with black pepper); 3 tsp cornstarch / corn flour; 1/2 cup water (, separated); 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); Steamed white rice; Sesame seeds ((optional))

Prep 15 min Cook 8 min Serves 3 Source

Ingredients

7 oz / 200 g beef rump steak or flank (, or any other quick cooking steak cut (Note 1))
1/2 tsp baking soda / bi-carbonate soda (, for velveting (Note 2))
2 tbsp soy sauce, light or all-purpose (NOT dark soy (Note 4))
1 tbsp oyster sauce
2 tbsp Chinese cooking wine ( OR Mirin (Note 5))
1 tsp white sugar
1/2 tsp sesame oil (, toasted (brown) not untoasted (yellow))
Pinch white pepper (, substitute with black pepper)
3 tsp cornstarch / corn flour
1/2 cup water (, separated)
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)
Steamed white rice
Sesame seeds ((optional))

Steps

1
Tenderise beef 20 minutes, rinse, toss with 1.5 tbsp sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic > beef > carrot + capsicum + bok choy stems + green onion stems > sauce > wilt bok choy leaves + green onion. Serve!
2
Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for 20 minutes (no longer).
3
Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water (doesn't need to dry fully, just don't want it soaking). Put in a bowl.
4
Sauce - Mix ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water.
5
Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for 10 seconds.
6
Add the beef and cook until it changes colour from red to light brown but not cooked through.
7
Vegetables #1 - Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for 1 minute
8
Add Sauce, then stir until it starts to bubble (it will thicken quickly)
9
Leafy vegetables - Add the bok choy leaves and green part of the green onions. Toss for another 30 seconds to 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely.
10
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired.