Velvet Beef Stir Fry
The key to this restaurant-style stir fry is a traditional velveting technique, ensuring the beef remains succulent and tender. A savory sauce, enriched with Chinese cooking wine, ties the dish together for a fast, aromatic meal.
Ingrédients
- 200 g beef rump steak or flank
- 1/2 tsp baking soda
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp Chinese cooking wine
- 1 tsp white sugar
- 1/2 tsp toasted sesame oil
- white pepper · pinch of
- 3 tsp cornstarch
- 1/2 cup water
- 1 1/2 tbsp peanut oil
- 1 garlic clove · minced
- 1/2 small onion · sliced
- 1/2 red capsicum · sliced
- 1 small carrot · sliced
- 2 bok choy · stems and leaves separated
- 2 green onions · chopped
- Steamed white rice
Préparation
- 1
Place the beef in a bowl and sprinkle with baking soda, tossing to coat evenly. Let sit for exactly 20 minutes, then rinse under cold water in a colander and pat dry.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, Chinese cooking wine, sugar, sesame oil, and white pepper. Measure out 1.5 tablespoons of this mixture to coat the beef. To the remaining sauce, stir in the cornstarch until lump-free, then add the water.
- 3
Heat the peanut oil in a large wok or non-stick pan over high heat. Sauté the onion and garlic for 10 seconds.
- 4
Add the beef to the pan and sear until it changes color from red to light brown.
- 5
Add the capsicum, carrots, bok choy stems, and the white parts of the green onions. Stir fry for 1 minute.
- 6
Pour in the prepared sauce mixture and stir until it bubbles and thickens into a glossy glaze.
- 7
Toss in the bok choy leaves and green parts of the green onions for 30 to 60 seconds until just wilted. Serve immediately over steamed white rice.