©2000
AuthorDartagnan"an American Chinatown favorite"
If desired, Velvet Beef with 1 1/2 teaspoons of baking soda for no more than 30 minutes, rinse three times, dry completely, then proceed.
In a medium bowl, whisk the soy sauce with the vinegar, sugar and 1 tablespoon of cornstarch. Set aside.
Prepare eaties and set aside.
Season beef with salt and pepper, coat in remaining cornstarch. In a large wok over high heat, heat 1 tablespoon oil. Add beef and stir-fry until just cooked and seared on all sides, about 2 minutes. Remove steak to a plate.
Add remaining oil, when heated, add onion, bell peppers to the skillet. Cook until softened, about 3 minutes. Add the garlic, ginger and green onions, stir-fry until fragrant.
Return beef and any juices to wok, next add prepared sauce. Stir-fry until the sauce is glossy about 2 minutes more.
Garnish with toasted sesame seeds and scallions. Serve with white or sweet rice.
Ingredients
Directions
If desired, Velvet Beef with 1 1/2 teaspoons of baking soda for no more than 30 minutes, rinse three times, dry completely, then proceed.
In a medium bowl, whisk the soy sauce with the vinegar, sugar and 1 tablespoon of cornstarch. Set aside.
Prepare eaties and set aside.
Season beef with salt and pepper, coat in remaining cornstarch. In a large wok over high heat, heat 1 tablespoon oil. Add beef and stir-fry until just cooked and seared on all sides, about 2 minutes. Remove steak to a plate.
Add remaining oil, when heated, add onion, bell peppers to the skillet. Cook until softened, about 3 minutes. Add the garlic, ginger and green onions, stir-fry until fragrant.
Return beef and any juices to wok, next add prepared sauce. Stir-fry until the sauce is glossy about 2 minutes more.
Garnish with toasted sesame seeds and scallions. Serve with white or sweet rice.