Ingredients
Beef + Velvet Marinade
- 12 oz flank steak, London broil, or chuck roast
- 1½ Tbsp water
- 2 tsp cornstarch
- 2 tsp neutral oil
- 2 tsp oyster sauce
- 2 tsp Shaoxing wine
- ¼ tsp baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 Tbsp cornstarch
- 1½ Tbsp oyster sauce
- 1 Tbsp Shaoxing wine
- 1 Tbsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp sugar
- ½ tsp sesame oil
- ⅛ tsp white pepper, or to taste
Vegetables + Stir-Fry
- 1 green bell pepper
- ½ red bell pepper
- 1 medium onion
- 2 Tbsp neutral oil
- ½ tsp minced ginger, optional
- 2 cloves garlic, chopped
Method
- Slice beef into thin 3-inch strips, about ⅛–¼ inch thick. Slightly frozen beef slices cleaner.
- Velvet beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Rest at least 30 minutes; overnight is better for tougher cuts.
- Mix sauce ingredients and reserve.
- Cut peppers and onion into even 1-inch pieces or strips.
- Heat wok very hot. Add 1 Tbsp oil. Sear beef quickly, about 30 seconds per side, until about 80% cooked. Remove.
- Lower to medium-high. Add remaining oil, ginger if using, garlic, peppers, and onions. Stir-fry about 1 minute.
- Return beef and juices. Toss 15 seconds.
- Stir sauce again, add to wok, and cook until glossy and thickened. Adjust with stock/water if needed.
Finish + Service
Serve hot over steamed rice. For catering, hold beef and vegetables sauced, but avoid overcooking peppers; keep them slightly crisp and glossy.