Old Fashioned Cantonese Beef

About This Recipe

Old Fashioned Cantonese Beef is a classic stir-fry dish originating from the Guangdong province of China. It is characterized by its use of velveted beef, which is a technique involving marinating and briefly oil-blanching the meat to achieve an exceptionally tender texture. The dish features a savory and slightly sweet brown sauce and is typically prepared with common aromatics like ginger and garlic.

Why You’ll Love This Recipe

This recipe utilizes the velveting technique, which is a professional method for ensuring beef remains tender and succulent during high-heat stir-frying. The process results in a restaurant-quality texture. The sauce is a balanced combination of savory, sweet, and umami flavors, and the entire dish cooks very quickly once preparation is complete.

Ingredients

For the Velveting and Beef:

• 1 lb flank steak or sirloin, sliced very thinly against the grain
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• 1 egg white
• 2 cups peanut or vegetable oil (for velveting)

For the Stir-Fry:

• 2 tablespoons peanut or vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium yellow onion, cut into chunks
• 1 bell pepper (any color), cut into chunks

For the Sauce:

• 1/4 cup oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• 1/4 cup low-sodium chicken or beef broth
• 1 tablespoon cornstarch

Step by Step Instructions

1. In a medium bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and baking soda. Massage the ingredients into the meat with your hands. Let marinate for 20-30 minutes.
2. Rinse the beef under cold water to remove the baking soda and pat it completely dry with paper towels. This step is crucial to eliminate any residual soda taste.
3. Return the dried beef to the clean bowl. Add 1 tablespoon cornstarch and the egg white. Mix thoroughly until each piece of beef is coated in a thin, sticky paste.
4. Heat 2 cups of oil in a wok or deep pot to 300°F (150°C). Working in batches, gently add the beef slices, separating them as they go into the oil. Blanch for 45-60 seconds, just until the outside turns pale and the coating sets. Use a spider strainer to remove the beef and transfer it to a wire rack set over a sheet pan. Discard the oil after use.
5. In a small bowl, whisk together all the ingredients for the sauce: oyster sauce, soy sauce, Shaoxing wine, sesame oil, sugar, broth, and cornstarch. Set aside.
6. Heat 2 tablespoons of fresh oil in a wok or large skillet over high heat until shimmering. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
7. Add the onion and bell pepper chunks. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
8. Give the prepared sauce a quick whisk to recombine and pour it into the wok. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1-2 minutes.
9. Add the velveted beef back into the wok. Toss everything together quickly until the beef is heated through and evenly coated in the sauce, about 1 minute. Serve immediately.

FAQ

What is the purpose of the baking soda?
Baking soda is an alkaline ingredient that alters the pH of the meat, helping to break down proteins and retain moisture. This is a key step in the velveting process to ensure extreme tenderness, but it must be rinsed off completely.

Can I skip the oil-blanching step?
The oil-blanching (passing) is the defining technique for authentic texture. While you can water-blanch or skip it, the final texture of the beef will be notably different and less tender.

What is a good substitute for Shaoxing wine?
A dry sherry is the closest substitute. In a pinch, a low-sodium chicken broth can be used, though the complex flavor will be slightly diminished.

You Must Know

The success of this dish hinges on two techniques: slicing the beef against the grain to shorten its muscle fibers and the velveting process. Rinsing the beef after its initial marination with baking soda is non-negotiable to avoid a metallic aftertaste. The stir-fry must be conducted over very high heat and assembled quickly to prevent the vegetables from becoming soggy and to maintain the velvety texture of the beef.

Storage Tips

Allow any leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 3 days. Reheating is best done in a skillet over medium heat to restore some texture. The velveted beef (before being added to the sauce) can be blanched, cooled, and frozen in a single layer on a baking sheet before being transferred to a freezer bag for up to 2 months. Thaw in the refrigerator before using.

Enjoy!