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Velveting - a Chinese technique of coating thin-sliced beef in cornstarch and a splash of soy sauce before it hits the wok - creates a thin protective layer that seals in moisture during the intense heat of stir-frying, so the meat stays tender rather than turning tough and stringy. A generous amount of fresh ginger, sliced rather than minced, gives this dish its sharp, warming bite.
Prep Time
20 min
Per serving
340kcal
Calories
Cook Time
12 min
Servings
3 people
Difficulty
medium
28g
Protein
18g
Carbs
17g
Fat
2g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Slice the beef thinly against the grain. In a bowl, toss the beef with 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch, and a pinch of black pepper, coating evenly. Let sit for 10 minutes.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, brown sugar, and remaining cornstarch mixed with 2 tablespoons of water to make the sauce.
Heat 1 tablespoon of the oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer, working in batches if needed, and sear for 1-2 minutes per side, until browned but not fully cooked through. Remove and set aside.
Add the remaining oil to the pan, then add the sliced ginger and garlic, stir-frying for 30 seconds until fragrant.
Add the sliced bell pepper and onion, stir-frying for 2-3 minutes, until slightly softened but still crisp.
Return the beef to the pan along with the prepared sauce, tossing everything together for 1-2 minutes, until the sauce thickens and coats everything evenly.
Garnish with sliced green onions and serve immediately over steamed rice.
Velvet the Beef First: Coating the sliced beef in cornstarch and soy sauce before cooking creates a protective layer that keeps it tender and juicy through the high heat of stir-frying - skipping this step often results in tougher, drier meat. Slice Against the Grain: Cutting perpendicular to the muscle fibers, rather than along them, makes a noticeable difference in tenderness for any quick-cooked beef dish. Keep the Wok Hot Throughout: Stir-frying depends on consistently high heat to cook quickly while keeping vegetables crisp - resist the urge to lower the heat even if things seem to be cooking fast.
Velveting refers to coating thinly sliced meat in a mixture of cornstarch and often soy sauce or egg white before stir-frying - this thin coating seals in moisture and keeps the meat tender during the intense heat of the wok.
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