Tender beef, crisp peppers, and sweet onions in a rich, savoury sauce — a sizzling stir-fry classic perfect over rice or noodles.
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Ingredients
For the steak:
• Flank or sirloin steak (thinly sliced): 450 g | 1 lb I used topside
Velveting
Ingredients:
• 450 g (1 lb) topside beef, thinly sliced across the grain
• 1 tsp baking soda / bicarbonate of soda (about 5 g) — slightly more than usual due to the cut
• 1 tbsp water (15 ml)
Optional Marinade Before Cooking:
For flavour and stir-fry texture:
◦ 1 tbsp light soy sauce
◦ 1 tbsp cornstarch (16 g)
◦ 1 tsp sesame oil (5 ml)
Toss together and let rest 10 minutes before stir-frying.
Vegetables & aromatics:
• Onion (large, sliced): 200 g | ~2 cups sliced
• Red bell pepper (sliced): 120 g | 1 cup sliced
• Green bell pepper (sliced): 120 g | 1 cup sliced
• Garlic (minced): 3 cloves | ~9 g | 1 tbsp
• Ginger (minced): 1 tsp | 5 g
For the sauce:
• Soy sauce (light): 4 tbsp | 60 ml
• Oyster sauce: 1 tbsp | 15 ml
• Rice vinegar: 2 tbsp | 30 ml
• Hoisin sauce: 1 tbsp | 20 g
• Sugar: 1 tbsp | 12 g
• Water: ¼ cup | 60 ml

Optional garnish:
• Sesame seeds: 1 tsp | 3 g
• Green onions (sliced): 2 tbsp | 8 g

#backyardchef #beefstirfry #stirfry #beef #chinese

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