Tender Beef Stir-Fry Secret
A classic stir-fry featuring incredibly tender beef strips, thanks to a simple velveting technique, combined with crisp vegetables and a savory sauce.
Ingredients
- 1 pound beef sirloin or flank steak sliced thinly against the grain
- 1 teaspoon baking soda
- 1 tablespoon soy sauce for marinade
- 1 tablespoon Shaoxing wine or dry sherry for marinade
- 1 tablespoon cornstarch for marinade
- 1 tablespoon vegetable oil for marinade
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 medium onion sliced
- 1 cup broccoli florets
- 1 medium bell pepper sliced (any color)
- 1/4 cup chicken broth
- 2 tablespoons soy sauce for sauce
- 1 tablespoon oyster sauce for sauce
- 1 teaspoon sugar for sauce
- 1 teaspoon sesame oil for sauce
- 1 teaspoon cornstarch mixed with 2 tbsp water (slurry)
- cooked rice for serving
Instructions
- Slice beef thinly against the grain. In a bowl, combine beef with baking soda, 1 tbsp soy sauce, Shaoxing wine, 1 tbsp cornstarch, and 1 tbsp vegetable oil. Mix well and marinate for 30 minutes at room temperature.
- Prepare the stir-fry sauce: In a small bowl, whisk together chicken broth, 2 tbsp soy sauce, oyster sauce, sugar, and sesame oil. Set aside.
- Heat 1-2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes until browned and mostly cooked through. Remove beef from the wok and set aside.
- Add a little more oil to the wok if needed. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
- Add sliced onion, broccoli florets, and bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Return the cooked beef to the wok. Pour in the prepared stir-fry sauce. Bring to a simmer.
- Stir the cornstarch slurry and add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
- Serve immediately over hot cooked rice.
Notes
For extra tenderness, ensure the beef is sliced thinly against the grain. Adjust vegetables based on seasonal availability. Do not overcrowd the wok when cooking beef to ensure proper browning.