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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
