Perfect Velvet Beef Stir-Fry
A classic Chinese technique, velveting ensures incredibly tender and flavorful beef in every stir-fry. This recipe guides you through the process for restaurant-quality results at home, perfect for a quick and satisfying meal.
Ingredients
- 1 lb flank or sirloin steak
- 1 tbsp soy sauce for marinade
- 1 tbsp Shaoxing wine or dry sherry for marinade
- 1 tsp cornstarch for marinade
- 0.5 tsp baking soda optional
- 1 tsp sesame oil for marinade
- 2 tbsp vegetable oil for stir-frying
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 cup broccoli florets
- 1 medium bell pepper sliced
- 0.5 medium onion sliced
- 2 tbsp soy sauce for sauce
- 1 tbsp oyster sauce optional
- 1 tsp sugar for sauce
- 0.5 cup chicken broth or water for sauce
- 1 tsp cornstarch for sauce slurry
Instructions
- Slice the beef thinly against the grain, about 1/8 to 1/4 inch thick.
- In a bowl, combine soy sauce, Shaoxing wine, cornstarch, baking soda (if using), and sesame oil. Add the sliced beef and mix well to coat. Marinate for 15-30 minutes at room temperature.
- (Optional blanching): Bring a pot of water to a boil. Add the marinated beef and blanch for 30-60 seconds until just cooked through and color changes. Drain well and set aside. Alternatively, briefly fry in hot oil until just cooked.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until smoking. Add garlic and ginger and stir-fry for 15 seconds until fragrant.
- Add the velveted beef to the wok (if not blanched, add fresh). Stir-fry for 1-2 minutes until browned and cooked through. Remove beef from the wok and set aside.
- Add remaining 1 tablespoon of vegetable oil to the wok. Add broccoli, bell pepper, and onion. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, oyster sauce (if using), sugar, chicken broth, and cornstarch for the sauce. Pour the sauce into the wok with the vegetables.
- Return the cooked beef to the wok. Toss everything together for 1 minute until the sauce thickens and coats the beef and vegetables. Serve hot with steamed rice.
Notes
For best results, slice beef against the grain and don't overcrowd the wok during stir-frying; cook in batches if needed. Adjust spice levels to your preference. Serve immediately over steamed rice.