Main Courses

Beef Stir Fry

Ingredients

Velvet the beef:

• 7 oz / 200 g beef rump steak or flank, or any other quick cooking steak cut
• 1/2 tsp baking soda

Sauce:

• 2 tbsp soy sauce, light or all-purpose (not dark soy)
• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine or mirin
• 1 tsp white sugar
• 1/2 tsp toasted sesame oil
• Pinch white pepper

Sauce thickener:

• 3 tsp cornstarch
• 1/2 cup water, separated

Stir fry:

• 1 1/2 tbsp peanut oil
• 1 garlic clove, finely minced
• 1/2 small onion, sliced
• 1/2 red bell pepper, sliced into 1/3" thick slices
• 1 small carrot, peeled, halved lengthwise and sliced thinly on the diagonal
• 2 bok choy, leaves cut from stems, thick stems halved lengthways
• 2 green onions, cut into 1.5" pieces, white ends separated from green tops

To serve:

• Steamed white rice
• Sesame seeds, optional

Directions

1. Place the beef in a bowl and sprinkle baking soda over it. Toss to coat evenly and set aside for 20 minutes. Rinse under tap water in a colander to remove the baking soda. Pat off excess water and place in a bowl.
2. Mix all sauce ingredients together. Measure out 1 1/2 tablespoons and toss with the beef. To the remaining sauce, mix in the cornstarch until lump-free, then stir in the water.
3. Heat the oil in a large nonstick skillet or wok over high heat. Add the onion and garlic and cook for 10 seconds. Add the beef and cook until it changes color from red to light brown but is not yet cooked through. Add the bell pepper, carrot, bok choy stems, and white parts of the green onions. Stir fry for 1 minute.
4. Pour in the sauce and stir until it begins to bubble and thicken.
5. Add the bok choy leaves and green tops of the onions. Toss for another 30 seconds to 1 minute until just wilted and the sauce is glossy.
6. Serve immediately over steamed rice. Garnish with sesame seeds if desired.