Introduction
Velveting beef is a popular Chinese cooking technique that tenderizes meat, resulting in a buttery texture that’s perfect for stir-fry dishes. This method, combined with a vibrant array of vegetables and a savory sauce, creates a delicious meal that can be served over rice or even cauliflower rice for a low-carb option. This article details the ingredients, preparation, and cooking method for an enticing beef stir-fry.
Detailed Ingredients with measures
Beef
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
To Serve
Steamed white rice
Sesame seeds (optional)
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Yield
Serves 2-3
This beef stir-fry recipe is not only straightforward to prepare but also provides a delightful culinary experience with tender beef and fresh vegetables, combined with a rich sauce for flavor. Enjoy your delicious homemade meal!
Detailed Directions and Instructions
Velvet Beef (Tenderise)
Place the beef in a bowl. Sprinkle the baking soda over the beef, then use your fingers to toss the beef to coat it as evenly as possible. Set aside for 20 minutes (do not exceed this time). Rinse the beef under tap water in a colander to remove the baking soda. Shake and pat off excess water (it doesn’t need to be fully dry, but it shouldn’t be soaking). Place the beef in a clean bowl.
Cook Stir-Fry
In a separate bowl, mix the sauce ingredients together. Measure out 1 1/2 tablespoons of this sauce and use it to coat the beef. To the remaining sauce, mix in the cornstarch until it is lump-free, then add the water.
Cook Aromatics
Heat the peanut oil in a large non-stick pan or wok over high heat. Add the sliced onion and minced garlic, cooking for approximately 10 seconds.
Add Beef
Incorporate the beef into the pan and cook until it changes color from red to light brown. Do not cook it through at this stage.
Vegetables #1
Add the sliced capsicum, thinly sliced carrots, bok choy stems, and the white parts of the green onions to the pan. Stir fry these vegetables for about 1 minute.
Add Sauce
Pour in the prepared sauce and stir until it begins to bubble. The sauce will thicken quickly.
Leafy Vegetables
Introduce the bok choy leaves and the green parts of the green onions to the pan. Toss everything together for another 30 seconds to 1 minute until the leafy vegetables are just wilted, and the sauce thickens, coating all the ingredients nicely.
Serve
Serve immediately with steamed white rice. For a low-carb, low-cal option, consider cauliflower rice as a substitute. Optionally, garnish with sesame seeds if desired.
Notes
Note 1
Beef cuts such as rump steak, flank, or any quick cooking steak cut are ideal for this recipe.
Note 2
Baking soda is used to tenderize the beef through velveting, which enhances its texture.
Note 3
The sauce combination is essential for the flavor profile in this dish.
Note 4
Use light soy sauce or all-purpose soy sauce rather than dark soy sauce for the right taste.
Note 5
Chinese cooking wine or Mirin are both suitable options for this recipe.
Cook techniques
Velveting the Beef
To velvet the beef, place the beef in a bowl and sprinkle with baking soda. Toss the beef to ensure it is evenly coated and let it sit for 20 minutes. After that, rinse the beef under water to remove any baking soda and pat off excess moisture.
Mixing Sauce
Combine soy sauce, oyster sauce, Chinese cooking wine (or Mirin), white sugar, sesame oil, and a pinch of white pepper in a bowl. Measure out 1.5 tablespoons of this mixture to coat the beef, then mix cornstarch into the remaining sauce until smooth, adding water afterward.
Cooking Aromatics
In a large non-stick pan or wok, heat peanut oil over high heat. Add sliced onion and minced garlic, cooking them for about 10 seconds until fragrant.
Stir Frying the Beef
Add the coated beef to the pan and stir-fry until the beef changes color from red to light brown, ensuring it’s not fully cooked at this stage.
Add Vegetables
Incorporate sliced bell pepper, carrots, bok choy stems, and the white parts of green onions into the pan. Stir-fry for a minute to combine and soften the vegetables slightly.
Finishing with Sauce
Pour the prepared sauce into the pan, stirring until it begins to bubble and thicken.
Adding Leafy Greens
Finally, add the bok choy leaves and the green parts of the green onions. Toss everything for another 30 seconds to a minute until the greens are wilted and the sauce is glossy, coating all ingredients evenly.
FAQ
What is the purpose of velveting beef?
Velveting beef tenderizes the meat and creates a smooth texture, helping to retain moisture during cooking.
Can I use other cuts of beef for this recipe?
Yes, you can use other quick-cooking cuts of beef such as sirloin or skirt steak, in addition to rump or flank steak.
What can I use in place of oyster sauce?
If you don’t have oyster sauce, you can substitute it with a mixture of soy sauce and a bit of sugar to mimic the sweetness and umami flavor.
Is there a gluten-free alternative for soy sauce?
Yes, you can use tamari, which is a gluten-free soy sauce alternative.
What type of pan is best for stir-frying?
A large non-stick pan or a wok is best for stir-frying as it allows for even cooking and easy movement of the ingredients.
Conclusion
For a delicious and tender stir-fry, velveting the beef ensures a flavorful dish that is both succulent and satisfying. The combination of sauces and fresh vegetables adds depth and variety, making it a perfect meal for any occasion.
Beef and Broccoli Stir-Fry
Combine velveted beef with steamed broccoli and a ginger-soy sauce for a classic dish.
Spicy Beef and Bell Pepper
Add sliced jalapeños for heat and serve with a spicy sriracha sauce and extra bell peppers.
Teriyaki Beef Vegetable Medley
Use teriyaki sauce instead of the original sauce, and add snap peas for a refreshing twist.
Mongolian Beef with Green Beans
Substitute bok choy with green beans for a crunchy texture, paired with a sweet and savory sauce.
Cashew Beef Stir-Fry
Incorporate roasted cashews into the mix for added crunch and flavor, enhancing the overall dish.
Sweet and Sour Beef Stir-Fry
Alter the sauce to include pineapple juice and vinegar for a tangy, sweet flavor to balance the beef.
Vegetarian Option
Replace beef with tofu or seitan, maintaining the same velveting technique and sauce for a plant-based alternative.
