Easy Chinese Beef Stir Fry Recipe

Introduction

This easy Chinese beef stir fry is a quick and flavorful dish perfect for busy weeknights. Tender beef cooked with vibrant vegetables and a savory sauce comes together in minutes. Serve it over steamed rice for a satisfying meal.

Ingredients

• 7 oz / 200 g beef rump steak or flank (or any other quick cooking steak cut)
• 1/2 tsp baking soda / bi-carbonate soda (for velveting)
• 2 tbsp soy sauce, light or all-purpose (NOT dark soy)
• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine or Mirin
• 1 tsp white sugar
• 1/2 tsp toasted sesame oil (brown, not untoasted yellow)
• Pinch white pepper (substitute with black pepper if needed)
• 3 tsp cornstarch / corn flour
• 1/2 cup water (separated)
• 1 1/2 tbsp peanut oil
• 1 garlic clove (finely minced)
• 1/2 small onion (yellow, brown or white, sliced)
• 1/2 red capsicum / bell pepper (sliced into 7mm / 1/3″ thick slices)
• 1 small carrot (peeled, halved lengthwise and thinly sliced on the diagonal)
• 2 bok choy (cut leaves from stems; cut thick stems lengthways to even size)
• 2 green onions (cut into 1.5″/3cm pieces; separate firm white end from soft green parts)
• Steamed white rice, for serving
• Sesame seeds (optional, for garnish)

Instructions

1. Step 1: Velvet the beef by placing it in a bowl and sprinkling with baking soda. Toss to coat evenly and let sit for 20 minutes.
2. Step 2: Rinse the beef under cold water in a colander to remove the baking soda. Shake off excess water and pat dry lightly.
3. Step 3: In a separate bowl, mix soy sauce, oyster sauce, cooking wine, sugar, sesame oil, and white pepper to make the sauce. Set aside.
4. Step 4: Toss the beef with 1 1/2 tablespoons of the sauce. To the remaining sauce, whisk in cornstarch until smooth, then add 1/2 cup water, mixing well.
5. Step 5: Heat peanut oil in a large non-stick pan or wok over high heat. Add sliced onion and minced garlic, cooking briefly for about 10 seconds until aromatic.
6. Step 6: Add the beef and stir fry until it changes color from red to light brown but is not fully cooked through.
7. Step 7: Add capsicum, carrots, bok choy stems, and white parts of green onions. Stir fry for 1 minute until vegetables start to soften.
8. Step 8: Pour in the cornstarch sauce mixture. Stir continuously until it bubbles and thickens.
9. Step 9: Add bok choy leaves and green parts of green onions. Toss everything together for 30 seconds to 1 minute until the leaves wilt and the sauce becomes glossy.
10. Step 10: Serve immediately over steamed white rice. Garnish with sesame seeds if desired.

Tips & Variations

• For a low-carb option, serve this stir fry over cauliflower rice instead of white rice.
• Use a quick-cooking steak cut like rump or flank for tender results and faster cooking.
• Do not substitute dark soy for light soy sauce; it will change the flavor and color of the dish.
• Ensure the cornstarch is fully dissolved before adding to the pan to avoid lumps in the sauce.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. For best texture, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is velveting and why is baking soda used?

Velveting is a technique to tenderize beef by coating it with baking soda, which raises the pH and breaks down proteins. This creates a tender, smooth texture when stir-fried.

Can I use other oils instead of peanut oil?

Yes, you can substitute peanut oil with other neutral oils like vegetable or canola oil. Peanut oil adds a subtle flavor and has a high smoke point, ideal for stir frying.

Easy Chinese Beef Stir Fry Recipe

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★★★★★

4.5 from 111 reviews

• Author: lilan
• Total Time: 32 minutes
• Yield: 2 servings 1x

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Description

This easy Chinese beef stir fry recipe features tender, velvety beef rump steak cooked quickly with fresh vegetables and a savory soy-based sauce. Perfect for a flavorful weeknight dinner, it delivers a balanced combination of textures and bold Asian flavors in under 30 minutes.

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Ingredients

Scale 1x2x3x

Beef and Marinade

• 7 oz / 200 g beef rump steak or flank (or any other quick cooking steak cut)
• 1/2 tsp baking soda / bi-carbonate soda (for velveting)
• 2 tbsp soy sauce, light or all-purpose (NOT dark soy)
• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine (or Mirin)
• 1 tsp white sugar
• 1/2 tsp toasted sesame oil (brown, not untoasted yellow)
• Pinch white pepper (substitute with black pepper)
• 3 tsp cornstarch / corn flour
• 1/2 cup water (separated)

Vegetables

• 1 garlic clove, finely minced with a knife
• 1/2 small onion (yellow, brown or white), sliced
• 1/2 red capsicum / bell pepper, sliced into 7mm (1/3″) thick slices
• 1 small carrot, peeled, halved lengthwise and sliced thinly on the diagonal
• 2 bok choy, cut leaves from stems; cut thick stems lengthways to make them roughly the same width
• 2 green onions, cut into 1.5″ (3cm) pieces; firm white end separated from soft green parts

Other

• 1 1/2 tbsp peanut oil
• Steamed white rice, to serve
• Sesame seeds (optional, for garnish)

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Instructions

1. Velvet the beef: In a bowl, sprinkle the beef with baking soda and toss to coat evenly. Let it sit for 20 minutes, but no longer, to tenderize the meat.
2. Rinse and dry beef: Rinse the beef under running water in a colander to remove the baking soda. Shake off excess water and pat dry lightly; the beef should not be soaking wet. Return the beef to a bowl.
3. Prepare the sauce: Mix 2 tbsp soy sauce, oyster sauce, Chinese cooking wine, sugar, sesame oil, white pepper, and 3 tsp cornstarch together. Use 1 1/2 tbsp of this sauce mixture to coat the beef evenly. To the remaining sauce, combine cornstarch thoroughly until lump-free, then add 1/2 cup separated water and mix.
4. Cook aromatics: Heat peanut oil in a large non-stick pan or wok over high heat. Add the sliced onions and minced garlic, stir-frying for about 10 seconds until fragrant.
5. Cook beef: Add the beef to the pan and stir fry, cooking until the color changes from red to light brown, but it is not fully cooked through yet.
6. Cook vegetables (part 1): Add the sliced capsicum, carrot, bok choy stems, and the white parts of the green onions to the pan. Stir-fry all ingredients together for about 1 minute.
7. Add sauce and thicken: Pour the prepared sauce mixture over the beef and vegetables. Stir consistently until the sauce begins to bubble and thicken quickly.
8. Add leafy greens: Add the bok choy leaves and green parts of the green onions to the pan. Toss everything for 30 seconds to 1 minute until the greens are just wilted and the sauce has thickened to a glossy coating that evenly coats all ingredients.
9. Serve: Immediately serve the stir fry over steamed white rice or, for a low-carb option, cauliflower rice. Optionally, garnish with sesame seeds for added texture and flavor.

Notes

• Use quick-cooking steak cuts like rump or flank for best tenderness and texture.
• Baking soda is used to velvet and tenderize the beef; do not leave it longer than 20 minutes to avoid a mushy texture.
• Avoid dark soy sauce in this recipe as it will alter the flavor and color of the dish.
• If Chinese cooking wine is unavailable, Mirin is a suitable substitute.
• Vegetables should be sliced uniformly to ensure even cooking.
• Serve immediately for best texture; leftovers may become soggy.
• Peanut oil is recommended for its high smoke point and mild flavor; you can substitute with other neutral oils if needed.

• Prep Time: 25 minutes
• Cook Time: 7 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese beef stir fry, velveting beef, quick Asian dinner, easy stir fry recipe, beef and vegetables stir fry