The perfect blend of tender, juicy beef strips and caramelized onions, this Chinese-inspired stir-fry brings authentic Asian flavors right to your kitchen. Originally a popular dish in Chinese-American restaurants, this recipe has been perfected to achieve that sought-after velvety texture of the beef using traditional tenderizing techniques. The secret lies in the precise marinade combination and quick cooking method that results in meat so tender it practically melts in your mouth.
Ingredients
For the Beef and Vegetables
- 500g (1.1 lbs) beef sirloin or flank steak, sliced thinly against the grain
- 4 green onions (scallions), cut into 2-inch (5 cm) pieces
- 4 garlic cloves, minced
- 1 large onion (about 250g/8.8 oz), sliced into wedges
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) sugar
Marinade
- 4 tablespoons (60ml) soy sauce
- 4 tablespoons (32g) potato flour or cornstarch
- 2 tablespoons (30ml) olive oil
- 1 1/2 tablespoons (22g) baking soda
- 1 tablespoon (12g) sugar
- 1 teaspoon (5g) salt
- 1 teaspoon (2g) black pepper
Sauce
- 2 tablespoons (30ml) dark soy sauce
- 80ml (1/3 cup) water
Step-by-Step Instructions
1. Marinate the Beef (20-30 minutes)
- Slice your beef against the grain into thin strips, approximately 1/8 inch (3mm) thick
- In a large bowl, combine all marinade ingredients and whisk until well combined
- Add the sliced beef to the marinade and massage gently to ensure even coating
- Cover and refrigerate for 20-30 minutes (no longer, as the baking soda can affect texture)
2. Prepare Other Ingredients
- While the beef marinates, slice your onion into wedges
- Cut green onions into 2-inch pieces, separating white and green parts
- Mince garlic cloves finely
- Mix dark soy sauce and water in a small bowl
3. Cooking Process (15 minutes)
- Heat your wok or large skillet over high heat until smoking
- Add 2 tablespoons oil and swirl to coat
- Working in batches, add marinated beef (shake off excess marinade)
- Sear quickly for 1-2 minutes per batch until just browned
- Remove beef and set aside
- In the same pan, add onion wedges and stir-fry for 1 minute
- Add minced garlic and white parts of green onions
- Return beef to pan
- Pour in sauce mixture
- Add final seasoning (salt and sugar)
- Stir-fry until sauce thickens (1-2 minutes)
- Garnish with green parts of scallions
Nutritional Information (per serving)
- Calories: 385
- Protein: 32g
- Carbohydrates: 18g
- Fat: 22g
- Fiber: 2g
- Sodium: 1250mg
- Sugar: 8g
Timing
- Prep Time: 30 minutes (including marination)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4
Pro Tips and Tricks
- Freeze beef for 20 minutes before slicing to make it easier to cut thinly
- Use high heat and work quickly to achieve the perfect sear without overcooking
- Rest your wok between batches to maintain high temperature
- Pat beef dry before adding to the marinade for better absorption
- Use a carbon steel or cast-iron wok for the best searing results
- Don’t move the beef immediately after adding to the pan – let it sear properly
Variations and Substitutions
- Protein Options:
- Chicken thighs (adjust cooking time to 3-4 minutes)
- Pork tenderloin
- Tofu (extra-firm, pressed)
- Vegetable Additions:
- Bell peppers
- Mushrooms
- Snow peas
- Baby corn
- Sauce Variations:
- Add oyster sauce for richness
- Include hoisin sauce for sweetness
- Incorporate chili oil for heat
- Dietary Modifications:
- Gluten-free: Use tamari instead of soy sauce
- Low-sodium: Reduce soy sauce and add more aromatics
- Keto: Replace cornstarch with xanthan gum
Common FAQs
Can I make this recipe ahead of time?
While best served fresh, you can prepare the components ahead. Slice the beef and make the marinade up to 24 hours in advance, but only combine them 30 minutes before cooking. Cut vegetables can be stored in an airtight container for up to 2 days.
Why is baking soda used in the marinade?
Baking soda is a tenderizing agent that helps create that signature “velvety” texture in Chinese restaurant dishes. It breaks down the meat proteins, resulting in ultra-tender beef.
Can I use a different cut of beef?
Yes! While flank steak or sirloin are ideal, you can use any tender cut like ribeye or tenderloin. Avoid tough cuts like chuck or brisket for this quick-cooking method.
What’s the best way to slice beef against the grain?
Look for the lines of muscle fiber running through the meat and slice perpendicular to them. This shortens the fiber length, making the meat more tender and easier to chew.
Storage and Make-Ahead Tips
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Freezer: Can be frozen for up to 2 months, though texture may change slightly
Reheating
- Stovetop: Preferred method – quickly stir-fry with a splash of water
- Microwave: Heat in 30-second intervals, stirring between each
- Avoid reheating multiple times to maintain quality
Make-Ahead Options
- Slice beef and store in refrigerator (up to 24 hours)
- Prepare marinade separately (up to 24 hours)
- Cut vegetables and store in airtight containers (up to 2 days)
- Mix sauce and store in refrigerator (up to 3 days)