Name: Beef Stir-Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 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; 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; Pinch white pepper (substitute black pepper); 3 tsp cornstarch / corn flour; 1/2 cup water, separated; 1 1/2 tbsp peanut oil; 1 garlic clove, finely minced; 1/2 small onion, sliced; 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, leaves cut from stems, thick stems cut lengthways to even widths; 2 green onions, cut into 1.5"/3cm pieces, white ends separated from green parts; Steamed white rice, to serve; Sesame seeds (optional)

Steps

0 of 15 done

Notes

Velveting with baking soda for 20 minutes is what gives Chinese-restaurant tender beef — rinse it off well. Use scotch fillet, sirloin or any steak cut you'd normally grill; slow-cooking cuts like chuck need a heaped 1/2 tsp baking soda and 35 minutes. Chinese cooking wine (Shaoxing) is the key flavour, with mirin as substitute. Chicken, pork or lamb can replace the beef. For gluten free, use tamari and GF oyster sauce. Cook over high heat and have everything prepped before you start — total cooking time is under 10 minutes.