A classic Asian-inspired stir-fry featuring incredibly tender velveted beef, crisp vegetables, and a savory sauce. Perfect for a quick and flavorful weeknight meal.
Velveting Meat: Water vs. Oil
A classic Asian-inspired stir-fry featuring incredibly tender velveted beef, crisp vegetables, and a savory sauce. Perfect for a quick and flavorful weeknight meal.
Ingredients
- 1 lb flank steak or sirloin sliced thinly against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1 tsp cornstarch
- 0.25 tsp baking soda optional
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp rice vinegar
- 0.5 tsp ginger grated
- 1 clove garlic minced
- 1 tsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- 1 cup broccoli florets
- 1 cup bell peppers sliced (any color)
- 0.5 cup carrots julienned
- 0.5 cup onion sliced
- 2 tbsp green onions sliced
- 1 tsp sesame seeds
Instructions
- Velvet the Beef: In a bowl, combine the thinly sliced beef with soy sauce, Shaoxing wine, sesame oil, cornstarch, and baking soda (if using). Mix well and marinate for at least 15-30 minutes at room temperature, or up to an hour in the refrigerator.
- Prepare Stir-fry Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and the cornstarch slurry. Set aside.
- Cook the Beef (Water Velveting Method): Bring a pot of water to a gentle simmer. Carefully add the marinated beef, stirring quickly to separate the pieces. Cook for 30-60 seconds until just barely cooked through and pale, but still pink inside. Drain immediately and set aside.
- Cook the Beef (Oil Velveting Method - Alternative): Heat 1-2 cups of oil in a wok or large skillet over medium-high heat to about 300-325°F (150-160°C). Add the marinated beef in batches, stirring to separate. Cook for 1-2 minutes until just cooked through. Remove with a slotted spoon and drain excess oil. Set aside. (Choose one velveting method).
- Stir-fry Vegetables: Heat 1 tablespoon of vegetable oil in the wok over high heat. Add broccoli, bell peppers, carrots, and onion. Stir-fry for 3-5 minutes until crisp-tender.
- Combine and Sauce: Return the velveted beef to the wok with the vegetables. Pour in the prepared stir-fry sauce. Stir continuously for 1-2 minutes until the sauce thickens and coats all ingredients.
- Serve: Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.
Notes
For extra tenderness, marinate beef for at least 30 minutes. You can customize vegetables with broccoli, snap peas, or mushrooms. Serve with steamed rice or noodles. This recipe can be made using either the water velveting or oil velveting method described in the article.
