Easy Chinese Beef (Better Than Takeout Stir-Fry)

Craving that savory, saucy beef stir-fry from your favorite Chinese takeout spot? With this Easy Chinese Beef recipe, you can recreate that rich flavor and tender texture right in your own kitchen—no wok skills required.

This recipe features velvety strips of beef, coated in a glossy, umami-packed sauce and tossed with colorful vegetables for the ultimate balance of taste, texture, and nutrition. Plus, with simple steps and everyday ingredients, it’s perfect for weeknights or when you want to impress without stress.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes, with minimal prep.
• Tender, Juicy Beef – Velveting technique ensures restaurant-quality texture.
• uthentic Flavor – Bold soy, garlic, and sesame flavors balanced with subtle sweetness.
• Healthy & Colorful – Packed with crisp veggies and wholesome ingredients.
• Versatile Meal – Great with rice, noodles, or even cauliflower rice for a low-carb twist.

Unlike other stir-fries, this recipe uses a classic Chinese velveting technique to make the beef melt-in-your-mouth tender. The sauce clings beautifully to every bite, and the combination of vibrant vegetables makes this dish both nourishing and visually stunning.

Ingredients Needed for Easy Chinese Beef

Here’s everything you’ll need, grouped for easy prep and flow. Use fresh ingredients for best results.

For Velveting the Beef (Tenderizing)

• 7 oz (200 g) beef rump or flank steak – thinly sliced against the grain
• ½ tsp baking soda (bicarbonate of soda) – helps tenderize the beef

Tip: Flank steak is ideal, but any quick-cooking cut like sirloin works.

For the Stir-Fry Sauce

• 2 tbsp light soy sauce – adds depth without darkening the sauce
• 1 tbsp oyster sauce – enhances umami
• 2 tbsp Chinese cooking wine or mirin – balances the savory with subtle sweetness
• 1 tsp white sugar – rounds out the saltiness
• ½ tsp toasted sesame oil – nutty and aromatic
• Pinch of white pepper – or black pepper if that’s what you have

Sauce Thickener

• 3 tsp cornstarch (corn flour)
• ½ cup water – divided

Why it matters: Cornstarch thickens the sauce to a silky finish that coats everything evenly.

For the Stir Fry

• 1½ tbsp peanut oil (or other high-heat oil like canola)
• 1 garlic clove – finely minced
• ½ small onion – thinly sliced
• ½ red bell pepper – sliced into strips
• 1 small carrot – peeled, halved lengthwise, and sliced thin on the diagonal
• 2 bok choy – leaves and stems separated, stems sliced lengthwise
• 2 green onions – white and green parts cut into 1.5″ pieces

To Serve

• Steamed white rice or jasmine rice
• Sesame seeds (optional) – for garnish

🥄 Optional: Add a splash of chili oil or serve with pickled ginger for an extra kick.

How to Make Easy Chinese Beef

Step 1 – Tenderize the Beef

Place the sliced beef in a bowl. Sprinkle evenly with baking soda and toss with your fingers to coat. Let it rest for 20 minutes.

Why? This traditional “velveting” technique breaks down the muscle fibers, keeping the beef juicy during stir-frying.

After 20 minutes, rinse the beef under cool water in a colander to remove the baking soda. Shake off excess moisture and gently pat dry with paper towels. Set aside in a clean bowl.

Step 2 – Prep the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, Chinese cooking wine, sugar, sesame oil, and white pepper.

Scoop out 1½ tablespoons of the sauce and pour it over the beef. Toss to coat.

To the remaining sauce, whisk in the cornstarch until no lumps remain. Then, stir in the ½ cup water to create a smooth, pourable sauce.

💡 Pro Tip: Make sure the cornstarch is fully dissolved before adding to the pan to avoid clumps.

Step 3 – Sauté Aromatics

Heat peanut oil in a large non-stick skillet or wok over high heat.
Add the sliced onion and minced garlic. Stir-fry for 10–15 seconds, just until fragrant.

🧅 This quick sauté infuses the oil and creates the aromatic base of your stir-fry.

Step 4 – Cook the Beef

Add the marinated beef to the pan. Stir-fry for 2 minutes, or until the beef is mostly browned but not fully cooked through.

👀 Watch for the color change—from red to light brown. Stop there to prevent overcooking.

Step 5 – Add Firm Vegetables

Add the carrot, red bell pepper, bok choy stems, and the white parts of the green onions. Stir-fry for 1 minute to keep the veggies crisp-tender.

Step 6 – Add Sauce and Finish Cooking

Pour in the prepared sauce mixture. Stir immediately as it bubbles and thickens into a glossy coating.

Add the bok choy leaves and green parts of the green onions. Toss everything together for another 30–60 seconds, just until the greens wilt and the sauce evenly coats all ingredients.

Step 7 – Serve and Enjoy

Serve the hot stir-fry over steamed rice, garnished with toasted sesame seeds if desired.

Serving and Storage Tips

How to Serve

• Serve immediately for the freshest texture and boldest flavor.
• Pair with jasmine rice, brown rice, or lo mein noodles.
• Add chili flakes, sriracha, or crushed peanuts for extra heat and texture.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
• Avoid microwaving the beef too long—it can toughen the meat.

Helpful Notes

• Don’t Skip the Baking Soda: It’s key for that melt-in-your-mouth beef texture.
• Add Greens: Feel free to include spinach, snap peas, or broccoli florets.
• Substitutes: Use mirin or dry sherry if Chinese cooking wine isn’t available.
• Garlic & Ginger Duo: Add grated fresh ginger with the garlic for a more aromatic stir-fry.
• Meal Prep Friendly: You can slice the meat and vegetables ahead of time and refrigerate separately.

Conclusion: Why This Easy Chinese Beef is a Must-Try

This Easy Chinese Beef stir-fry brings authentic flavor, tenderness, and vibrant color to your plate with minimal effort. By mastering a few simple techniques—like velveting the beef and balancing a quick sauce—you’ll be able to recreate your favorite Chinese takeout dish in less time than it takes to order.

Whether you’re cooking for family dinner or meal prepping for the week, this recipe delivers every time.

👉 If you made this recipe, drop a comment below and give it a 5-star rating!
📸 Share your delicious stir-fry on Pinterest or tag us on Instagram.
💬 What vegetables or add-ins did you try? We’d love to hear your twist in the comments.

Frequently Asked Questions (FAQ)

Can I use chicken instead of beef?

Yes! Thinly sliced chicken breast or thigh works well. Use the same velveting method, but reduce cooking time slightly to avoid drying it out.

Is this recipe gluten-free?

Not as written. To make it gluten-free, substitute tamari for soy sauce, and ensure your oyster sauce and cooking wine are gluten-free certified.

Why is my beef chewy?

The key is thinly slicing against the grain and using baking soda to velvet the meat. Also, don’t overcook—it should just turn brown before adding vegetables.

Can I make the sauce ahead?

Absolutely! Mix the sauce (including the cornstarch) and store it in a jar in the fridge for up to 24 hours. Shake well before using.

Is this freezer-friendly?

This dish is best enjoyed fresh, but leftovers can be frozen for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.