Beef and Vegetable Stir-Fry with Velveted Beef
fierce heat, fast hands and beef that stays tender
Home Cook
Total30 min
Active15 min
Free Time15 min
Tools
- Bowl
- Wok or large pan
- Knife and board
- Small bowl (for the slurry)
Ingredients
Serves
- beef (flank or sirloin), thinly sliced against the grain300 g
- cornflour (cornstarch), for the marinade1 tbsp
- soy sauce, for the marinade (1 tbsp)15 ml
- oil, for the marinade1 tsp
- broccoli, cut into small florets150 g
- bell pepper, sliced (1 medium)150 g
- carrot, thinly sliced (1 medium)80 g
- garlic, finely chopped2 cloves
- fresh ginger, grated10 g
- oil, for frying (2 tbsp)30 ml
- soy sauce, for the sauce (2 tbsp)30 ml
- oyster sauce (1 tbsp)15 ml
- sugar1 tsp
- stock or water100 ml
- cornflour (cornstarch), for the slurry1 tsp
- cold water, for the slurry (1 tbsp)15 ml
- cooked rice or noodles, to serve
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Techniques you'll practice
Why this works
- Two techniques stack on top of the speed here: velveting, a cornflour coating that keeps beef tender under fierce heat, and a slurry that thickens the sauce at the end.
- Velveting also works for chicken and pork, any time you want stir-fried meat to stay tender under high heat.