Easy Chinese Beef

Isabella

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

Cook Time 10

Total Time 30

Servings: 3 servings

Course: Dinner

Cuisine: Chinese

Ingredients Method Notes

Ingredients

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.

Method

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.
Whisk together soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and white pepper. Spoon 1½ tablespoons over the beef and toss to coat.
Whisk cornstarch into the remaining sauce, then stir in the water until smooth. Set aside.
Heat oil in a skillet or wok over high heat. Add onion and garlic and stir-fry for 10–15 seconds until fragrant.
Add the beef and stir-fry for about 2 minutes until mostly browned but still tender.
Add carrot, bell pepper, bok choy stems, and white parts of green onions. Stir-fry for 1 minute.
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.
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.