Velvet Beef Stir-Fry
A classic Chinese-inspired stir-fry featuring incredibly tender beef achieved through the 'velvet coating' technique, tossed in a savory soy and oyster sauce with crisp vegetables.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced against the grain
- 1 tbsp soy sauce for marinade
- 1 tbsp Shaoxing wine or dry sherry optional
- 1 large egg white for marinade
- 2 tbsp cornstarch for marinade
- 2 tbsp vegetable oil divided
- 3 cloves garlic minced
- 1 inch ginger grated
- 1 large broccoli head cut into florets
- 1 medium bell pepper sliced (any color)
- 1/2 cup carrots julienned
- 1/2 cup water chestnuts sliced
- 3 tbsp soy sauce for sauce
- 2 tbsp oyster sauce for sauce
- 1 tbsp brown sugar for sauce
- 1 tsp sesame oil for sauce
- 1 tsp cornstarch for sauce
- 1/4 cup water or beef broth for sauce
Instructions
- Slice the beef thinly against the grain. In a bowl, combine the sliced beef with 1 tbsp soy sauce, Shaoxing wine (if using), egg white, and 2 tbsp cornstarch. Mix well until all beef is coated. Let marinate for at least 15-20 minutes at room temperature.
- While beef marinates, prepare the sauce: In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, brown sugar, sesame oil, 1 tsp cornstarch, and water or beef broth until smooth. Set aside.
- Heat 1 tbsp 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) and stir-fry for 1-2 minutes until just browned and cooked through. Remove beef from the wok and set aside.
- Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
- Add broccoli florets, bell pepper, carrots, and water chestnuts to the wok. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Give the prepared sauce mixture a quick whisk again (cornstarch settles) and pour it into the wok with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens.
- Return the cooked beef to the wok, tossing to coat evenly with the sauce and vegetables. Cook for another minute until everything is heated through.
- Serve immediately over steamed jasmine rice.
Notes
For extra flavor, add a splash of Shaoxing wine to the beef marinade. Adjust the amount of brown sugar to your sweetness preference. This dish pairs perfectly with steamed jasmine rice. You can substitute beef with chicken breast or pork loin, adjusting marinating and cooking times slightly.