About This Recipe

I first shared this Beef Stir Fry recipe ten years ago, dubbing it my “go-to.” And it remains just that (I make stir fries frequently!). Over the years, the recipe has evolved slightly, so I thought I’d share the current version. The flavors are the same, but I’ve refined the process a bit. Most importantly, I now always velvet my beef, ensuring it stays beautifully tender.

Have you ever noticed how the meat in Chinese restaurant stir fries is incredibly soft, while your homemade versions never seem to match? The secret lies in tenderizing the meat, a method known as velveting.

There are various methods, but for small-batch home cooking, I find the most practical approach is coating the beef in a little baking soda, which breaks down the fibers and keeps it succulent and velvety, even after high-heat cooking for an extended time. It’s a small extra step that makes a significant difference—try it once, and you won’t go back!

For more on velveting, see here (yes, I’m so dorky that I wrote a whole post about it!).

Ingredients in Chinese Beef Stir Fry

Here’s what I put in my beef stir fry. There are plenty of options for beef cuts, and feel free to substitute the vegetables with whatever you prefer or have on hand. That’s the beauty of stir fries—the flexibility!

1. Velveted Beef

I like using steak cuts for stir fries, as they exhibit the same satisfying flavor and are ideal for quick cooking. Even with steak, I always tenderize. Paper-thin slices of beef will cook in 90 seconds, while stir fries typically take closer to 6 minutes—fast, but the beef would still overcook, resulting in chewiness.

• Baking soda: A small amount (just 1/2 teaspoon) mixed with the beef keeps it tender. Without it, the beef tends to become tough when overcooked.
• Favorite beef cuts: My favorite cut here in Australia is rump, although I would use flank in other regions. Both have great flavor and a good texture.
• Other great cuts: Anything you’d typically throw on the grill! Boneless rib-eye is excellent but pricier. Slow-cooking cuts can also be used; just extend the tenderizing time slightly.

2. Stir Fry Sauce

Here’s what goes into my stir fry sauce. Handy shortcut: Use 5 tablespoons of Charlie, my All-Purpose Stir Fry Sauce instead!

• Light soy sauce: You can substitute with an all-purpose soy sauce but avoid dark soy sauce as it’s too strong.
• Oyster sauce: A staple in Asian cooking that adds depth and umami.
• Chinese cooking wine: Essential for achieving “restaurant standard” Chinese dishes.
• Sugar: To balance the flavors in the sauce.
• Cornflour/cornstarch: This creates a thin film on the beef, providing that characteristic restaurant texture.
• White pepper: The traditional choice in Asian cooking.

3. Vegetables

Here are the vegetables I typically include, offering color, flavor, and convenience (no need to steam separately).

• Garlic and onion: Forms the essential flavor base.
• Bok choy: A leafy green that’s affordable year-round.
• Green onion: Add freshness by tossing a handful in at the end.
• Carrot and red bell pepper: Both are firm stir fry favorites, adding vibrant color!

How to Make This Chinese Beef Stir Fry

The beef takes 20 minutes to velvet, so use this time to chop the vegetables, prepare the sauce, and start cooking the rice!

1. Velveting the Beef

1. Slice: Cut the beef thinly, around 3-4mm thick.
2. Marinate: Toss the beef slices with baking soda and let it sit for 20 minutes.
3. Rinse: Remove baking soda with cold water, shake off excess.

2. Cooking the Stir Fry

Golden rule: add vegetables based on their cooking times. Harder veggies go in first, leafy ones last for crisp-tender results.

1. Sauce prep: Mix all sauce ingredients except cornstarch.
2. Season beef: Mix the beef with 1.5 tablespoons of the sauce to coat it.
3. Heat oil: Add onion and garlic for about 10 seconds until golden—don’t let it burn!
4. Add beef: Stir until it changes to a brown color.
5. Add veggies: Introduce carrots, capsicum, and bok choy stems. Stir for 1.5 minutes.
6. Add sauce: Pour it in, stirring until it thickens, then add bok choy leaves.

Serve immediately over rice or for a low carb option, try cauliflower rice!