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
Sauce
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 sesame oil , toasted (brown) not untoasted (yellow)
Pinch white pepper , substitute with black pepper
Sauce thickener
3 tsp cornstarch / corn flour
1/2 cup water , separated
Stir Fry
1 1/2 tbsp peanut oil
1 garlic clove , finely minced with a knife
1/2 small onion , sliced (yellow, brown or white)
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 all roughly the same width
2 green onion , cut into 1.5″/3cm pieces, firm white end separated from soft green parts
**Notes**: When I make this I pat the beef a lot more dry than she does in the gif. **Velveting** is a technique used to tenderize meat in stir fry and it can be done in a couple of different ways. Here she uses baking soda, which is alkaline tenderizes the meat and helps with the browning. You can also go the route of using cornstarch or a cornstarch-egg white combo which gives the meat a soft coating. Alternatives to baking soda includ Kan Sui lye water or sodium carbonate–you can make your own sodium carbonate by baking the baking soda in the oven for a bit–it’s a neat trick.
InnerpoiseBridget
Yum, looks great! Looks like a great weeknight quick meal
jack_dog
Cooking the raw beef along with the onions is not a great way of doing it. All the moisture of the onions is going to stop the beef from properly browning, not to mention you have to control the temperature of trying to cook them together is just an extra headache.
Flash cook your beef at high heat by itself first, then pull it out and move to your vegetables. You’ll get a better, more straight forward result.
3 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/easy-classic-chinese-beef-stir-fry/)
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
Sauce
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 sesame oil , toasted (brown) not untoasted (yellow)
Pinch white pepper , substitute with black pepper
Sauce thickener
3 tsp cornstarch / corn flour
1/2 cup water , separated
Stir Fry
1 1/2 tbsp peanut oil
1 garlic clove , finely minced with a knife
1/2 small onion , sliced (yellow, brown or white)
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 all roughly the same width
2 green onion , cut into 1.5″/3cm pieces, firm white end separated from soft green parts
**Notes**: When I make this I pat the beef a lot more dry than she does in the gif. **Velveting** is a technique used to tenderize meat in stir fry and it can be done in a couple of different ways. Here she uses baking soda, which is alkaline tenderizes the meat and helps with the browning. You can also go the route of using cornstarch or a cornstarch-egg white combo which gives the meat a soft coating. Alternatives to baking soda includ Kan Sui lye water or sodium carbonate–you can make your own sodium carbonate by baking the baking soda in the oven for a bit–it’s a neat trick.
Yum, looks great! Looks like a great weeknight quick meal
Cooking the raw beef along with the onions is not a great way of doing it. All the moisture of the onions is going to stop the beef from properly browning, not to mention you have to control the temperature of trying to cook them together is just an extra headache.
Flash cook your beef at high heat by itself first, then pull it out and move to your vegetables. You’ll get a better, more straight forward result.