Tender Beef Stir-Fry in Chinese Style

Ingredients

• 450 g Beef (e.g., flank steak) (slice against the grain into 2‑3 mm thin slices)
• 1.5 tsp Baking soda (to raise pH and tenderize)
• 300 ml Ice-cold water (add gradually to the meat)
• 1 Stück Egg white (for coating)
• 2 tbsp Cornstarch (1 tbsp for the first marinade, 1 tbsp to thicken the sauce)
• nach Geschmack Black pepper (freshly ground)
• 1 tsp Sugar (lightly sweet, balances the soy sauce)
• eine Prise Salt
• 1 Leek (white part separate, green part for garnish)
• 1 mittelgroß Onion (sliced into strips)
• 2-3 Garlic cloves (finely chopped)
• 1 EL gerieben Fresh ginger
• 1.5 tbsp Rice wine (Shaoxing) (for deglazing, flavor)
• 2 tbsp Soy sauce (light)
• 1 tbsp Dark soy sauce (or oyster sauce) (for color and depth)
• 50 ml Water (for sauce)
• 4 tbsp Vegetable oil (e.g., peanut or canola oil) (for high-heat searing)

Instructions

1. Prepare the meat

   Remove tendons and silver skin, examine the grain direction and slice the meat into 2‑3 mm thin slices against the grain.

   Time: PT15M

2. Make the first marinade

   Stir the baking soda with a little ice‑cold water, then add to the meat and mix well.

   Time: PT5M

3. First marination time

   Let the meat marinate for 15 minutes at room temperature.

   Time: PT15M

4. Rinse off the baking soda

   Rinse the meat thoroughly under running water, let it drain and pat dry with paper towels.

   Time: PT5M

5. Second coating

   Add egg white, 1 tbsp cornstarch, a pinch of salt, pepper and sugar to the meat and mix well.

   Time: PT5M

6. Second resting time

   Let the meat rest for another 15 minutes so the coating can absorb.

   Time: PT15M

7. Prepare the vegetables

   Separate the leek into white and green parts, slice the white part into strips, slice the onion into strips, finely chop garlic and ginger.

   Time: PT10M

8. Stir-fry the vegetables

   Heat 2 tbsp oil in the wok over high heat, quickly stir-fry the onion and white leek for 3 minutes, then transfer to a plate.

   Time: PT3M

   Temperature: 200°C

9. Reheat the wok

   Add more oil to the wok and heat to high temperature (about 200 °C).

   Time: PT1M

   Temperature: 200°C

10. Sear the meat in batches

    Add the meat in 2‑3 batches to the hot wok, spread flat and sear for 2 minutes without stirring, then flip.

    Time: PT2M

    Temperature: 200°C

11. Add aromatics

    Add garlic and ginger to the meat and stir-fry for 1 minute.

    Time: PT1M

    Temperature: 200°C

12. Deglaze with rice wine

    Add rice wine and let it evaporate briefly until the liquid is almost gone.

    Time: PT1M

    Temperature: 200°C

13. Stir in the sauce

    Stir in soy sauce, dark soy sauce and 50 ml water, bring to a brief boil.

    Time: PT1M

    Temperature: 200°C

14. Thicken the sauce

    Mix 1 tbsp cornstarch with 2 tbsp water and add to the pan, simmer for 2 minutes until the sauce thickens.

    Time: PT2M

    Temperature: 200°C

15. Return the vegetables

    Add the sautéed leek, onion and, if using, the green leek part back into the wok, mix well and heat for 1 minute.

    Time: PT1M

    Temperature: 200°C

16. Serve

    Plate immediately and enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (e.g., flank steak): rump steak, skirt steak
• Instead of Egg white: Aquafaba
• Instead of Cornstarch: potato starch
• Instead of Black pepper: white pepper
• Instead of Sugar: honey
• Instead of Leek: spring onion
• Instead of Rice wine (Shaoxing): dry wine
• Instead of Dark soy sauce (or oyster sauce): oyster sauce
• Instead of Vegetable oil (e.g., peanut or canola oil): sunflower oil

Equipment Needed

• Sharp chef's knife
• Cutting board
• Mixing bowl
• Whisk or fork
• Sieve/colander
• Paper towels
• Wok or large skillet
• Spatula or tongs
• Measuring spoon
• Measuring cup
• Stove
• Serving platter

Critical Steps — Do Not Skip

• Slice the meat against the grain into very thin slices
• Let the baking soda marinade act for 15 minutes and then rinse thoroughly
• Sear the meat in small batches so it doesn't lose too much juice

Chef Tips from the Video

• For extra crispiness, place the meat on a rack briefly after the second rest so excess moisture drips off.
• A splash of sesame oil at the end adds a nutty aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days in the refrigerator.

Freezer: Not recommended, as the texture suffers when frozen.

Room temperature: Only briefly (max. 30 minutes) at room temperature.

Make-Ahead Tips

• Slice the meat thinly the day before and store in the refrigerator.
• The baking soda marinade can be pre-mixed up to 2 hours in advance.
• Vegetables can be prepped and stored in an airtight container in the refrigerator.