A classic stir-fry that’s all about technique. This dish is perfect for learning how to properly slice and velvet beef, build a balanced sauce, and stir-fry in stages so everything stays tender, glossy, and full of flavour. Once you’ve nailed this, you can easily swap the beef for chicken, pork or tofu.
Ingredients 13
To Velvet Beef
Stir Fry Sauce
For The Stir Fry
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Method 8
Slice thinly against the grain. Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly. Refrigerate for 30 to 40 minutes.
Rinse well with tap water. Shake off excess water, then use paper towels to blot away excess water.
Start by mixing together the sauce ingredients in a bowl — , , , , and . Set aside.
Heat 1 – 2 tablespoons of vegetable oil in a wok or large frying pan over medium heat. Add the and stir-fry for around 4 minutes, or until just tender. Add the and and cook for another 30 seconds until fragrant. Remove everything from the pan, transfer to a plate, and cover to keep warm.
Turn the heat up to high and add another 1 – 2 tablespoons of oil. Add the sliced in a single layer (cook in batches if needed) and season with salt and pepper. Stir-fry for 3 – 4 minutes per side or until nicely browned and just cooked through.
Return the , , and to the pan and stir-fry for another 2 minutes until everything is warmed through.
Pour in the and stir to coat. After 30 seconds, add the cornstarch slurry and bring to a boil. Cook for another minute or until the sauce thickens slightly and coats everything nicely.
Serve hot with steamed rice and top with spring onion if you like.
Brendan Pang's tips
The biggest mistake people make with stir-fries is crowding the pan. Cook the beef in batches over high heat so it sears instead of stewing — this is what keeps it tender and gives you that proper stir-fry flavour.
