Equipment
Ingredients
Beef and Marinade
- 400 g beef tenderloin, trimmed of excess fat
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 8 g cornstarch
- 2 g baking soda
- 15 ml water
Stir-Fry Sauce
- 30 ml oyster sauce
- 15 ml light soy sauce
- 10 ml dark soy sauce
- 5 ml sesame oil
- 5 g sugar
- 45 ml chicken broth
- 4 g cornstarch
Aromatics and Vegetables
- 30 ml neutral cooking oil
- 3 garlic, minced
- 1 ginger, minced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 green onions, cut into 5cm pieces
Nutrition (per serving)
Method
Using a chef knife and cutting board, slice the beef tenderloin against the grain into pieces 0.5 centimeters thick. Wash your hands and sanitize the cutting board immediately after handling raw meat to prevent cross-contamination.
Combine the sliced beef, 15ml light soy sauce, Shaoxing wine, 8g cornstarch, baking soda, and water in a mixing bowl. Mix thoroughly until all liquid is absorbed by the meat. Set aside to marinate at room temperature for 20 minutes.
In a small bowl, use a whisk to mix the oyster sauce, remaining 15ml light soy sauce, dark soy sauce, sesame oil, sugar, chicken broth, and 4g cornstarch until completely smooth.
Heat a wok or large skillet over high heat until it begins to smoke slightly. Add 15ml of the neutral cooking oil.
Add the marinated beef to the wok in a single layer. Let it sit undisturbed for 1 minute to develop a caramelized crust, then toss for another minute until mostly browned. Remove the beef from the wok and set aside.
Wipe the wok clean if there are burnt bits. Add the remaining 15ml of neutral oil over medium-high heat. Add the minced garlic and ginger, tossing quickly for 15 seconds until fragrant.
Add the sliced red and green bell peppers to the wok. Cook for 2 minutes, tossing frequently, until the peppers are slightly softened but still vibrant and crisp.
Return the seared beef to the wok. Give the stir-fry sauce a quick stir in its bowl to recombine the cornstarch, then pour the sauce over the meat and vegetables.
Toss the ingredients continuously for 1 to 2 minutes until the sauce thickens, turns glossy, and evenly coats everything. Ensure the internal temperature of the beef reaches at least 63C or 145F.
Turn off the heat, mix in the green onion pieces, and serve immediately.
Chef's Notes
- Velveting is a traditional Chinese cooking technique that uses cornstarch and baking soda to protect the meat fibers from intense heat, resulting in ultra-tender beef with a silky mouthfeel.
- Always slice beef against the grain to physically shorten the long muscle fibers, making every bite significantly more tender.
- Preparation is critical in wok cooking. Have all ingredients chopped, sauces mixed, and items grouped together before turning on the stove, as the active cooking takes less than 10 minutes.
- For the best sear on your protein, ensure your wok or skillet is smoking hot before adding the oil and beef, and avoid overcrowding the pan which causes the meat to steam instead of sear.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat in a skillet over medium heat or microwave in 30-second intervals until warm.
