Ingredients
BEEF – VELVETING
- 500 g (1 lb 2 oz) chuck (braising/casserole) steak or oyster blade (flat-iron/butler’s) steak, thinly sliced against the grain (see note 1 for substitutions)
- 1 tsp bicarbonate of soda (baking soda – not to be confused with baking powder)
BEEF MARINADE
- 1 tbsp sesame oil
- 1 tbsp cornflour (cornstarch)
- ¼ tsp freshly cracked black pepper
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
STIR-FRY SAUCE
- 1 tbsp freshly cracked black pepper (see note 2)
- 3 tbsp oyster sauce (you can substitute with the same amount of light soy sauce, but the flavour will be less intense)
- 2 tbsp dark soy sauce
- 1 tsp white sugar
STIR-FRY
- 2 tbsp cooking oil (see note 3)
- 1 tbsp freshly minced garlic
- 1 red capsicum (bell pepper), seeded and cut into chunks
- 1 onion, cut into thick wedges
- 4 spring onions (scallions), cut into 2 cm ((¾ inch) batons
TO SERVE
- Steamed jasmine rice
- Extra freshly cracked black pepper (optional)
Instructions
Beef – velveting
- Place the beef in a medium bowl. Sprinkle with the bicarbonate of soda and use your hands to toss the beef so that it is evenly coated.
- Set aside in the refrigerator for 30 minutes.
- Rinse the beef well with cold running tap water, then drain in a colander. Remove any excess water by patting the beef dry with paper towels.
Beef marinade
- Put the velveted beef and the marinade ingredients in a bowl. Mix well using tongs so that the beef is evenly coated in the marinade.
Stir-fry sauce
- Combine the stir-fry sauce ingredients in another bowl.
Stir-fry
- Heat a large, deep, heavy-based pan over high heat. Once hot, add the oil, then cook the beef in batches for 2–3 minutes until just cooked. Set aside on a plate.
- To the same pan, add the garlic. Cook, stirring, for 30 seconds before adding the capsicum and onion. Cook, stirring, for 2–3 minutes or until the vegetables are cooked to your liking (I like them with a little bit of crunch).
- Add the spring onion and the stir-fry sauce. Cook for 1–2 minutes until the sauce has thickened slightly. Return the beef to the pan and stir to coat.
- Serve immediately with steamed jasmine rice and extra cracked black pepper, if desired.
Notes
Note 1 – Rump, porterhouse (New York strip) or sirloin can also be used, but adjust the velveting time to 20 minutes. You can also skip the velveting all together on these cuts, although I recommend it to get truly soft and tender results. Do NOT skip velveting with chuck (braising/casserole) steak or oyster blade (flat-iron/butler’s) steak as these MUST be velveted prior to use, otherwise they will be tough and chewy.
Note 2 – This amount of pepper creates a very spicy, peppery sauce. Reduce the amount of pepper to ½ teaspoon for mild spice or 1 teaspoon for medium spice. Start with less, as it’s easy to add more freshly cracked black pepper at serving time, but you can’t take it out!
Note 3 – My preference is extra-virgin olive oil, but if a neutral flavour is preferred, you can use sunflower, canola (rapeseed) or vegetable oil.
Make ahead
Beef – Once you have marinated and velveted your beef, it should be cooked immediately for best results.
Vegetables – Cut and store your vegetables separately, refrigerated, for up to 24 hours, until you’re ready to use them.
Leftovers
This dish is perfect to prep ahead of time, it reheats really well! Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. Not suitable to freeze.
- Prep Time: 15 mins plus velveting time
- Cook Time: 10 mins
- Category: Beef, Quick and Easy
- Method: Stir-frying
- Cuisine: Asian, Chinese