Chinese SPICY Beef Stir Fry Recipe ~ How To Velvet Beef

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a less salty alternative.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with fewer calories.

szechuan peppercorns

🥗Healthier: black pepper

💰Cheaper: red pepper flakes

Black pepper is more common and red pepper flakes can add heat.

Slice 1.5 pounds of top sirloin or London broil thinly across the grain.

Add a sprinkle of white pepper, 1 large egg white, and 2 tablespoons of cornstarch to the beef.

Mix thoroughly to coat the beef pieces and absorb the cornstarch.

Let the beef marinate for about 30 minutes.

Prepare a pot of low simmering water and add the beef in batches to avoid overcrowding.

Gently stir the beef to prevent sticking; it will sink to the bottom and then float to the top as it cooks.

Cook the beef for 1 to 3 minutes, tasting along the way to avoid overcooking, then remove and set aside.

In a bowl, combine 1/2 cup water, 2 tablespoons ShaoXing cooking wine or rice vinegar, 1 teaspoon dark mushroom flavor soy sauce, 4 tablespoons hoisin sauce, 3 tablespoons ketchup, 2 tablespoons brown sugar, 4 tablespoons sweet chili sauce, and 2 teaspoons cornstarch. Mix well to create the sauce.

Heat 3 tablespoons of oil in a wok or pan over medium heat, then add 1 tablespoon minced garlic and 1 tablespoon minced ginger. Stir for about 30 seconds.

Add diced onions, carrots, celery, bell peppers, and mushrooms to the wok. Cook and stir for 5 to 8 minutes until the vegetables are tender.

Increase the heat to medium-high and pour in the prepared sauce, stirring to combine and bringing it to a simmer for about 1 minute.

Add the cooked beef back into the wok and stir to coat everything with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens