Sirloin Tip Fast Fry

This sirloin tip fast fry benefits from ‘velveting’ beef. Velveting is a Chinese restaurant technique that uses baking soda to transform economical cuts of beef into tender, melt…

This sirloin tip fast fry benefits from ‘velveting’ beef. Velveting is a Chinese restaurant technique that uses baking soda to transform economical cuts of beef into tender, melt in your mouth bites. It’s a simple and effecting step for perfect stir fries and noodles dishes.

We start by cutting each piece in half, but you can leave them as-is if you wish. If you’re starting with a whole piece of sirloin, see broccoli beef stir fry for tips on how to cut it.

Baking soda is what makes velveting possible.

Just sprinkle it over the meat.

Then pop it in the fridge while you prefer the rest of the dish.

This recipe is great for using veggies you have on hand. Today we’re using mushrooms, red pepper and broccoli.

Of course, you’ll need ginger for that spicy punch. Green onions add colour and flavour.

For added crunch, a can of water chesnuts is perfect. It will pick up the flavour of the sauce.

Cook the veggies first.

Add the garlic and ginger.

Then add in the velveted beef and finally the sauce.

A sprinkle of sesame seed finished it off. Serve as-is or with rice.

Ingredients

12 oz sirloin tips (360g) see Note below for other options
3/4 tsp baking soda / bi-carbonate soda
2 tbsp cornstarch / cornflour
1/4 cup water
1 tsp sugar
2 1/2 tbsp tamari or gluten free soy sauce
1 tbsp Chinese cooking wine can use sherry or Kirin instead
1/8 tsp Chinese five spice powder
1 tsp sesame oil optional
1/8 tsp tsp black pepper
2 tbsp oil
velveted beef
1 garlic clove finely chopped
1 tsp fresh ginger sliced or finely chopped
1 red pepper, sliced
4 – 5 cups broccoli florets 1 head, cooked (Note 5)
mushrooms cut into quarters
1 can 227 g water chestnuts
2 stalks green onion for garnish (optional)
1 cup water
Sesame seeds for garnish optional

Method

Tenderize beef first before proceeding with recipe.For sirloin tips, cut pieces in half if desired. For other cuts, slice beef thinly against the grain.Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.Refrigerate for 30 to 40 minutes. Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be totally dry).Proceed with recipe below. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, “velvet” like. Use for any other recipe calling for quick-cooked beef strips.
Place cornflour and water in bowl then mix. Add remaining sauce ingredients.
Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned. Remove and cook vegetables.
Cook vegetables in a tablespoon of oil.
Once softened, add beef back in and stir for 10 seconds, then add garlic and ginger in the centre. Stir for another 30 seconds or until beef is no longer pink.
Pour sauce and water into the skillet and quickly mix.
When the sauce starts bubbling, stir to coat the vegetables in the sauce, then let it simmer for 1 minute or until sauce is thickened.
Remove from heat immediately. Sprinkle with sesame seeds and green onion if desired. Can be served over rice