Beef Stir Fry That's Actually Tender - With the Velveting Trick Restaurants Use
This beef stir fry is actually tender - no chew required. A quick baking soda velvet bath keeps the beef silky while a glossy sauce coats every vegetable. On the table in 45 minutes and better than takeout.
Equipment
- Wok or Large Skillet
- Mixing bowl
- Colander
- Microplane
- Wooden spoon or spatula
- Paper towels
Ingredients
For the Velvet Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce or tamari
- 2 tbsp water
For the Stir-Fry Sauce
- 1 tbsp cornstarch
- 2 tbsp low-sodium soy sauce or tamari
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1/3 cup low-sodium chicken or beef broth
For the Vegetables and Aromatics
- 1 head broccoli, cut into small florets
- 1 large red bell pepper, sliced thin
- 1 cup snap peas, trimmed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp neutral oil, like canola or grapeseed, divided
- 1 tsp sesame oil, for the finish
- sliced scallions and toasted sesame seeds for garnish
Instructions
- Slice the beef thinly against the grain. In a bowl, whisk together the baking soda, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 2 tablespoons water. Toss the beef until every strip is coated and let it sit for 20 minutes at room temperature.
- Transfer the beef to a colander and rinse thoroughly to wash off the baking soda. Press it dry with paper towels. The beef should look pink and clean with no white coating left.
- In a small bowl, whisk together the remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, oyster sauce, sugar, and broth. Set it near the stove and stir once more right before adding.
- Bring a small pot of water to a boil. Drop in the broccoli florets for 60 to 90 seconds until bright green and just tender. Drain, rinse with cold water, and set aside.
- Place a wok or large skillet over high heat and add 1 tablespoon of neutral oil. Wait until it shimmers. If you drop a bit of water in the pan, it should skate across the surface.
- Sear the beef in two batches. Add half the beef in a single layer and leave it untouched for 60 to 90 seconds until golden brown. Flip and cook 30 to 60 seconds more until just cooked through. Remove to a plate and repeat with the remaining oil and beef.
- Turn the heat down to medium. Add the garlic and ginger and stir constantly for about 20 seconds until fragrant. Do not let them brown too much.
- Add the bell pepper and snap peas and stir-fry for 2 minutes until they start to soften but still have crunch. Stir the sauce once more, pour it in, and add the broccoli and beef. Toss everything for 2 to 3 minutes as the sauce thickens and coats every piece.
- Turn off the heat. Drizzle the sesame oil over the top and give it one final toss. Taste and add a pinch of salt if needed. Serve over rice or noodles with sliced scallions and toasted sesame seeds placed on top with intention.
Notes
Make-ahead: velvet the sliced beef up to 24 hours ahead and keep it in a zip-top bag in the fridge. Stir-fry night then takes about 10 minutes. Leftovers keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet with a splash of water to bring the sauce back to life. For gluten-free, use tamari and check your oyster sauce label; this recipe is naturally dairy-free. To make it spicy, add 1 to 2 teaspoons chili garlic sauce or sriracha to the sauce.