A classic Chinese stir-fry dish featuring incredibly tender beef, achieved through the traditional velveting technique, combined with crisp vegetables and a savory sauce for a satisfying meal.
Chinese Velveting Technique
A classic Chinese stir-fry dish featuring incredibly tender beef, achieved through the traditional velveting technique, combined with crisp vegetables and a savory sauce for a satisfying meal.
Ingredients
- 500 g beef sirloin thinly sliced against the grain
- 1 tsp baking soda optional
- 2 tbsp cornstarch
- 1 tbsp soy sauce for marinating
- 1 tsp sesame oil for marinating
- 1 tbsp vegetable oil for marinating
- 2 tbsp vegetable oil for stir-frying
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 cup broccoli florets
- 1 medium carrot julienned
- 1/2 cup bell pepper sliced (any color)
- 1/4 cup chicken broth
- 2 tbsp soy sauce for sauce
- 1 tbsp oyster sauce for sauce
- 1 tsp sugar for sauce
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Slice beef thinly against the grain. In a bowl, combine beef with baking soda (if using), egg white, 2 tbsp cornstarch, 1 tbsp soy sauce, sesame oil, and 1 tbsp vegetable oil. Mix well and let marinate for at least 20 minutes (or up to an hour in the refrigerator).
- Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the velveted beef in a single layer and stir-fry quickly for 2-3 minutes until browned and mostly cooked through. Remove beef from the wok and set aside.
- Add onion to the wok and stir-fry for 1 minute. Add garlic and ginger and stir-fry for another 30 seconds until fragrant.
- Add broccoli and carrots to the wok and stir-fry for 2-3 minutes until slightly tender-crisp. Add bell pepper and stir-fry for 1 more minute.
- In a small bowl, whisk together chicken broth, 2 tbsp soy sauce, oyster sauce, and sugar. Pour the sauce mixture into the wok with the vegetables. Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
- Return the cooked beef to the wok and toss to coat evenly with the sauce and vegetables. Cook for 1 minute more until heated through.
- Serve immediately with steamed rice.
Notes
For best results, ensure your wok is very hot. You can blanch the velveted beef in hot water or oil instead of pan-frying if preferred. Adjust vegetables based on seasonal availability; broccoli, snow peas, and bell peppers are great additions. Do not overcrowd the wok when cooking beef to ensure proper browning.
