Chinese Takeout Style Tender Beef
Chinese Takeout Style Tender Beef
Ingredients
For the Beef and Marinade
- 1 pound flank steak, sliced against the grain into 1/4-inch thick pieces
- 1/2 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated or minced
- 1/2 yellow onion, medium, thinly sliced
- 1 bell pepper, medium, any color, sliced into strips
- 1 cup broccoli florets
- 2 scallions, chopped, for garnish
Instructions
- 1
Prepare the beef for velveting: In a medium bowl, combine the sliced flank steak with baking soda. Mix well and let it sit for 10 minutes. This step helps tenderize the beef.
⏱️ 10 min
- 2
Rinse the beef: Rinse the beef thoroughly under cold running water to remove all traces of baking soda. Squeeze out as much excess water as possible from the beef. Pat dry with paper towels.
⏱️ 5 min
- 3
Marinate the beef: In the same bowl, combine the rinsed beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, 2 tablespoons water, and 1 tablespoon vegetable oil. Mix well until the beef is evenly coated. Let it marinate at room temperature for at least 20 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min
- 4
Prepare the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon white pepper, 1 teaspoon cornstarch, and 1/2 cup chicken broth. Set aside.
⏱️ 5 min
- 5
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add half of the marinated beef in a single layer and cook for 1-2 minutes per side until lightly browned and mostly cooked through. Remove the beef from the wok and set aside. Repeat with the remaining beef, adding more oil if needed.
⏱️ 6 min
- 6
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced yellow onion, bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min
- 7
Combine and finish: Return the cooked beef to the wok with the vegetables. Give the prepared sauce a quick whisk and pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 8
Garnish and serve: Remove from heat, garnish with chopped scallions, and serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Takeout Style Tender Beef
For the Beef and Marinade
- 1 pound flank steak, sliced against the grain into 1/4-inch thick pieces
- 1/2 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine, (or dry sherry)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon ginger, fresh, grated or minced
- 1/2 yellow onion, medium, thinly sliced
- 1 bell pepper, medium, any color, sliced into strips
- 1 cup broccoli florets
- 2 scallions, chopped, for garnish
Instructions
- 1
Prepare the beef for velveting: In a medium bowl, combine the sliced flank steak with baking soda. Mix well and let it sit for 10 minutes. This step helps tenderize the beef.
⏱️ 10 min - 2
Rinse the beef: Rinse the beef thoroughly under cold running water to remove all traces of baking soda. Squeeze out as much excess water as possible from the beef. Pat dry with paper towels.
⏱️ 5 min - 3
Marinate the beef: In the same bowl, combine the rinsed beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, 2 tablespoons water, and 1 tablespoon vegetable oil. Mix well until the beef is evenly coated. Let it marinate at room temperature for at least 20 minutes, or refrigerate for up to 30 minutes.
⏱️ 5 min - 4
Prepare the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon white pepper, 1 teaspoon cornstarch, and 1/2 cup chicken broth. Set aside.
⏱️ 5 min - 5
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add half of the marinated beef in a single layer and cook for 1-2 minutes per side until lightly browned and mostly cooked through. Remove the beef from the wok and set aside. Repeat with the remaining beef, adding more oil if needed.
⏱️ 6 min - 6
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced yellow onion, bell pepper, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 4 min - 7
Combine and finish: Return the cooked beef to the wok with the vegetables. Give the prepared sauce a quick whisk and pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min - 8
Garnish and serve: Remove from heat, garnish with chopped scallions, and serve immediately with steamed rice.
⏱️ 1 min