Description
Learn the Chinese secret to achieving incredibly tender beef in just minutes with this quick and easy stir-fry recipe. By marinating the beef with a few key ingredients, you can soften even the toughest cuts, resulting in a delicious and succulent dish.
Ingredients
Scale
Beef Marinade:
- 1 pound beef (flank steak or sirloin, thinly sliced against the grain)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine or dry sherry
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon neutral oil (for stir-frying)
Instructions
- Marinate the Beef: Place the thinly sliced beef in a bowl. Add soy sauce, oyster sauce, sugar, Shaoxing wine, baking soda, cornstarch, and water. Mix thoroughly to coat every piece. Let marinate for 20–30 minutes.
- Stir-Fry: Heat oil in a wok or skillet over high heat. Stir-fry the beef in a single layer for 1–2 minutes without stirring, then toss and cook another 1–2 minutes until browned and cooked through.
- Serve: Remove from heat and serve immediately or add to a stir-fry dish.
Notes
- For best results, slice beef thinly while partially frozen.
- Do not over-marinate—30 minutes is ideal.
- This velveting technique works well with chicken or pork too.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 2g
- Sodium: 530mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 65mg
