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Easy Chinese Beef
Isabella

Easy Chinese Beef

This Easy Chinese Beef stir-fry delivers tender, velvety beef in a glossy, savory sauce with colorful vegetables—just like your favorite takeout, made at home. Using a classic velveting technique and simple pantry ingredients, it’s a fast, satisfying weeknight meal ready in under 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Velveting the Beef
  • 200 g beef rump or flank steak thinly sliced against the grain
  • 0.5 tsp baking soda for tenderizing
Stir-Fry Sauce
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp rice vinegar non-alcoholic substitute for Chinese cooking wine or mirin
  • 1 tsp white sugar
  • 0.5 tsp toasted sesame oil
  • 1 pinch white pepper or black pepper
Sauce Thickener
  • 3 tsp cornstarch
  • 0.5 cup water divided
Stir Fry
  • 1.5 tbsp peanut oil or other high-heat oil
  • 1 clove garlic finely minced
  • 0.5 small onion thinly sliced
  • 0.5 medium red bell pepper sliced into strips
  • 1 small carrot sliced thin on the diagonal
  • 2 heads bok choy leaves and stems separated
  • 2 stalks green onions cut into 1.5-inch pieces

Method
 

  1. Place the sliced beef in a bowl, sprinkle with baking soda, and toss to coat. Rest for 20 minutes, then rinse under cold water, drain well, and pat dry.
  2. Whisk together soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and white pepper. Spoon 1½ tablespoons over the beef and toss to coat.
  3. Whisk cornstarch into the remaining sauce, then stir in the water until smooth. Set aside.
  4. Heat oil in a skillet or wok over high heat. Add onion and garlic and stir-fry for 10–15 seconds until fragrant.
  5. Add the beef and stir-fry for about 2 minutes until mostly browned but still tender.
  6. Add carrot, bell pepper, bok choy stems, and white parts of green onions. Stir-fry for 1 minute.
  7. Pour in the sauce mixture and stir as it thickens. Add bok choy leaves and green onion tops, tossing for 30–60 seconds until just wilted.
  8. Serve immediately over steamed rice, garnished with sesame seeds if desired.

Notes

Slice beef thinly against the grain for best tenderness. Avoid overcooking once the sauce thickens. Add ginger with the garlic for extra aroma, or include broccoli or snap peas for variety.