Stir-Fried

This family-favorite stir-fry pairs velvet-tender slices of beef with crisp-tender asparagus or green beans in a glossy, savory sauce layered with soy, mushroom soy, oyster sauce, and a hint of Shaoxing. Ginger, garlic, and scallions add restaurant-style aroma, while the velveting technique keeps the beef incredibly juicy—perfect over a bowl of hot white rice.

Ingredients

Beef:

• 3 lbs sirloin, flank, or other tender steak, sliced thin against the grain

Velveting Marinade:

• 2 cups water
• 1 tsp baking soda
• ⅔ cup soy sauce
• 1 egg white
• ½ tsp white pepper
• 2 tbsp corn or potato starch
• 2 tsp neutral oil (such as canola or vegetable oil), to coat the beef
• Neutral oil, for frying the beef (enough for about 1–2 in / 2.5–5 cm depth in the wok or pan)

Sauce:

• ¼ cup water
• 3 tbsp sugar
• ½ tsp chicken powder
• ⅓ cup soy sauce
• 1 tbsp mushroom soy sauce
• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 3 tbsp michiu or Shaoxing cooking wine
• 1–2 tsp cornstarch mixed with an equal amount of water (slurry)
• ¼–½ tsp MSG (optional)

Vegetables & Aromatics:

• 1–2 tbsp neutral oil, for stir-frying the vegetables
• 1 medium onion, thinly sliced from root to tip

Vegetables (Use Either):

• 1–1½ lbs asparagus, trimmed and cut into 2 in (5 cm) pieces
• 1–1½ lbs fresh green beans, trimmed (see Directions for blanching)

Stir-Fry & Finish:

• 2–3 tbsp neutral oil, for stir-frying the sauce and aromatics
• 2 tbsp minced garlic
• 1–2 tsp minced fresh ginger
• 2 scallions, white parts thinly sliced, green parts thinly sliced for garnish
• 1–2 tsp toasted sesame oil, to finish
• Cooked white rice, for serving

Directions

Velvet the Beef:

In a large bowl, whisk together the water, baking soda, and soy sauce. Add the sliced beef, separating the pieces so they are fully coated in the mixture. Cover and refrigerate for at least 1 hour and up to 24 hours (2 hours is ideal for thinly sliced beef).

Drain the beef well and pat it dry with paper towels. Return the beef to a clean bowl. Add the egg white, white pepper, and starch, and mix thoroughly with your hands until every piece is evenly coated. Add 2 tsp neutral oil and mix again to distribute. Cover and refrigerate for at least 30 minutes, or up to overnight.

Heat enough neutral oil in a wok or deep, heavy skillet to a depth of about 1–2 in (2.5–5 cm) to 350ºF (175ºC). Fry the beef in batches for 30–60 seconds, just until the color changes and the pieces are opaque but not browned. Remove with a spider or slotted spoon and drain on a rack or paper towels. Repeat with remaining beef. Set aside.

Make the Sauce:

In a small saucepan, combine the ¼ cup water, sugar, and chicken powder. Bring just to a simmer over medium heat, stirring to dissolve the sugar and chicken powder.

Remove from heat and stir in the soy sauce, mushroom soy sauce, oyster sauce, dark soy sauce, and cooking wine until well combined. If using MSG, stir it in now.

Just before you are ready to add the sauce to the wok, stir the cornstarch slurry to recombine and whisk 1–2 tsp of it into the sauce. Set the sauce near the stove so it’s ready to use.

Prepare the Vegetables:

If using green beans, bring a large pot of salted water to a boil. Add the trimmed beans and blanch for 60–90 seconds, just until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain very well and pat dry before stir-frying.

If using asparagus, trim and cut into 2 in (5 cm) pieces. Very thick stalks can be blanched for 30 seconds if desired, then shocked in ice water and dried well, but this is optional.

Heat 1–2 tbsp neutral oil in a wok over high heat. Add the sliced onion and stir-fry until slightly softened and just starting to turn translucent, 1–2 minutes. Transfer the onion to a large bowl. Add the asparagus or blanched green beans to the wok and stir-fry until crisp-tender and lightly charred in spots, 2–3 minutes. Transfer to the bowl with the onion and set aside.

Stir-Fry and Finish:

Carefully wipe out the wok if needed. Add 2–3 tbsp neutral oil and heat over medium-high until shimmering. Add the minced garlic and ginger and stir-fry for 10–15 seconds, just until fragrant—do not let them brown. Add the scallion whites and stir-fry for about 10 seconds more.

Give the sauce a quick stir, then pour it into the wok. Bring to a boil and cook for 30–45 seconds, stirring constantly, until slightly thickened and glossy.

Add the velveted beef to the wok and toss to coat in the sauce. Stir-fry for about 1 minute, just until the beef is heated through. Return the onion and asparagus or green beans to the wok and toss everything together until hot and evenly coated with sauce, 1–2 minutes more.

Remove the wok from the heat and drizzle in the toasted sesame oil. Toss once more, then garnish with the scallion greens. Serve immediately over hot white rice.

Notes

Preparation:

• For best texture, slice the beef thinly against the grain; partially freezing the meat for 20–30 minutes makes it easier to slice evenly.
• The velveting steps (marinating, coating, and frying) can be done several hours ahead; keep the fried beef covered in the refrigerator and bring to room temperature before the final stir-fry.
• Use a neutral, high-smoke-point oil (such as canola, peanut, or vegetable oil) for both frying the beef and stir-frying.
• Start with 1 tsp of the cornstarch slurry in the sauce and increase up to 2 tsp if you prefer a thicker, more clingy sauce.
• Dark soy sauce adds color and a light molasses note; a little goes a long way, so keep to the recommended amount.
• MSG is optional but gives the dish a distinct “restaurant” savoriness; if you prefer not to use it, simply omit it.

Serving Suggestions:

• Serve over steamed white rice, jasmine rice, or medium-grain rice to soak up the sauce.
• Add a simple cucumber salad or lightly pickled vegetables on the side to balance the richness of the beef.
• Garnish with additional scallion greens or a sprinkle of toasted sesame seeds for texture and color.
• For a fuller meal, pair with stir-fried bok choy, Chinese broccoli (gai lan), or a quick egg-drop soup.

Variations:

• Spicier Version – Add a pinch of crushed red pepper flakes or 1–2 dried chilies to the oil when stir-frying the garlic and ginger.
• Mushroom Add-In – Stir-fry sliced shiitake or cremini mushrooms after the onions, then combine them with the vegetables before adding back to the wok.
• Extra Saucy – Increase the water in the sauce to ⅓–½ cup and adjust the cornstarch slurry to maintain a light, glossy consistency.
• All-Green Bean or All-Asparagus – Use only one vegetable if preferred; keep the total weight around 1–1½ lbs for the best meat-to-vegetable balance.

Make-Ahead & Storage:

• The beef can be velveted and fried up to 1 day in advance; cool, cover, and refrigerate until ready to use.
• The sauce can be mixed (without the cornstarch slurry) up to 2 days ahead and refrigerated; rewarm gently and whisk in the slurry just before cooking.
• Leftover stir-fry keeps well in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or wok with a splash of water to loosen the sauce.
• This dish is best fresh, as the vegetables will lose some of their crisp-tender texture upon reheating.