Chinese-Style Tender Beef

🥢 Chinese-Style Tender Beef

Description

Chinese-style tender beef is a savory stir-fry dish made with thinly sliced beef marinated to achieve that signature melt-in-your-mouth tenderness. Cooked quickly in a hot wok with garlic, ginger, soy sauce, and a touch of sweetness, this dish balances umami, spice, and texture beautifully. It’s perfect over steamed rice or noodles and can be customized with vegetables like bell peppers, broccoli, or snap peas.

🍳 Ingredients

For the Beef Marinade:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

• 1 tsp baking soda (for extra tenderness)

• 1 tsp sesame oil

For the Sauce:

• 3 tbsp soy sauce

• 1 tbsp dark soy sauce (optional for color)

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp rice vinegar

• 1 tbsp brown sugar or honey

• ¼ cup beef broth or water

For Stir-Fry:

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1 small onion, sliced

• 1 bell pepper, sliced (optional)

• 2 green onions, chopped

• 1 tsp sesame seeds (for garnish)

🔪 Instructions

1. Tenderize the Beef:
   In a bowl, combine sliced beef with soy sauce, oyster sauce, Shaoxing wine, cornstarch, baking soda, and sesame oil. Mix well and let marinate for 20–30 minutes.

2. Make the Sauce:
   Whisk together all sauce ingredients in a small bowl. Set aside.

3. Cook the Beef:
   Heat 1 tablespoon of oil in a wok over high heat. Add the beef in batches and stir-fry for 1–2 minutes until browned. Remove and set aside.

4. Sauté Aromatics:
   In the same wok, add another tablespoon of oil. Stir-fry garlic, ginger, and onion until fragrant.

5. Add Vegetables:
   Toss in bell peppers (if using) and cook for 2 minutes until crisp-tender.

6. Combine Everything:
   Return beef to the wok. Pour in the sauce and stir-fry for another 2–3 minutes until the sauce thickens and coats the beef evenly.

7. Finish:
   Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

🍚 Servings

• Serves 4 people

💡 Notes

• For the most tender beef, slice it against the grain and very thin (partially freeze it for 15–20 minutes first).

• The baking soda trick helps break down beef fibers, mimicking the “velveting” technique used in Chinese restaurants.

• Substitute beef with chicken or tofu for variety.

• You can add broccoli, mushrooms, or snap peas for extra nutrition.

🧠 Tips

• Use a carbon steel wok or a cast-iron skillet for best stir-fry results.

• Do not overcrowd the pan — cook beef in batches to avoid steaming.

• Add a pinch of red pepper flakes or chili oil for heat.

• To thicken sauce more, mix 1 tsp cornstarch with 2 tbsp water and stir in at the end.

🥦 Nutritional Information (Per Serving)

• Calories: 310 kcal

• Protein: 26g

• Carbohydrates: 14g

• Fat: 17g

• Fiber: 1g

• Sugar: 6g

• Sodium: 980mg

(Values are approximate and may vary depending on ingredients used.)

💪 Health Benefits

• High Protein: Supports muscle repair and growth.

• Iron-Rich: Helps maintain healthy blood and energy levels.

• Low Carb Option: Great for those managing carb intake.

• Customizable: Add veggies for vitamins, fiber, and antioxidants.

❓ Q & A

Q1: What kind of beef is best for this recipe?
A: Flank steak, sirloin, or skirt steak work best due to their flavor and texture when sliced thinly.

Q2: Can I make it ahead of time?
A: Yes! You can marinate the beef and prep the sauce up to a day ahead. Stir-fry fresh for best results.

Q3: Is baking soda necessary?
A: It’s optional but gives that authentic restaurant-style tenderness — highly recommended!

Q4: Can I make this gluten-free?
A: Yes, use tamari or gluten-free soy sauce and oyster sauce alternatives.

Q5: How do I store leftovers?
A: Store in an airtight container for up to 3 days in the refrigerator. Reheat in a pan or microwave before serving.