Stir-Fried Beef — Marinating for Tenderness & Non-Stick Wok Technique

Cooking StepsHow to cook Stir-Fried Beef — Marinating for Tenderness & Non-Stick Wok Technique step by step

Cooking Process

1. Step 1 Detail

   Rinse the beef clean. Using a sharp knife, slice against the grain into thin pieces (about 3×3 cm) or strips (about 0.5×4 cm), about the thickness of a coin. Marinate the beef: add 2–3 spoonfuls of oyster sauce (roughly two tablespoons), about 20 slices of ginger, about 30g Shaoxing wine, 1 small spoonful of salt (about 3g), 1 spoonful of light soy sauce, and a pinch of pepper (any color). After every 20 strokes of mixing, sprinkle a thin layer of cornstarch (about half a spoonful or a bit more). Add cornstarch 3 times total, mixing well each time — the beef color will lighten from deep red. Finally add about 3 spoonfuls of oil, mix with 20 strokes, and let it marinate for about 15 minutes.

2. Step 2 Detail

   Prepare the vegetables: slice potato, onion, green pepper, celery, or similar.

3. 
   Step 3 Detail

   Non-stick wok technique: 1. Wipe the wok dry, turn on the heat, add a generous amount of oil to coat the entire surface, leaving a thin layer at the bottom. Heat on high until the wok starts smoking. 2. Turn off the heat, use the oil to season the wok by tilting it around 3 times — about 1 minute until the smoke dissipates. 3. Use chopsticks to break apart the marinated beef and spread it on the wok bottom. Turn to low heat and wait until the bottom side changes color (turns pinkish-white). Use chopsticks to flip and break apart any clumps into individual pieces. Turn to medium-high heat and stir-fry until all the beef has changed color. Remove the beef and set aside, then stir-fry the vegetables.

4. Step 4 Detail

   Remove the beef and stir-fry the vegetables. When the vegetables are almost done, add the beef back in and toss for 2 minutes to combine, season, and serve. Alternatively, after stir-frying the beef, keep it in the wok, add the vegetables and toss for 1 minute, then add a splash of water and cover to braise until cooked through. Season and serve.