Beef Rump Stir Fry with High Heat Technique
Introduction
This beef rump stir fry is tender, juicy, and full of flavour, cooked fast over high heat so the beef caramelises while staying soft. The Chinese restaurant trick of velveting keeps lean rump succulent, while crisp vegetables and a glossy sauce make it a complete meal. It comes together in minutes once everything is prepped.
Use a good grass fed rump, sliced thinly against the grain. A screaming hot wok and a quick sauce do the rest.
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Also Featured in This Recipe
Ingredients
For 4 servings
- 200gbeef rump steakthinly sliced against the grain, 3-5mm
- 1/2 tspbaking sodafor velveting
- 2 tbsplight soy sauce
- 1 tbspoyster sauce
- 1 tbspChinese cooking wineor mirin
- 1 tspsugar
- 1/2 tsptoasted sesame oil
- 3 tspcornflour
- 1/2 cupwater
- 1 tbsppeanut or vegetable oil
- 1 clovegarlicminced
- 1/2onionsmall, sliced
- 1/2red capsicumsliced
- 1carrotsmall, thinly sliced
- 2bok choystems and leaves separated
- 2spring onionswhite and green separated
Utensils
5 items to gather · Tap to tick off
- Wok or large non-stick pan
- Mixing bowls
- Sharp knife
- Chopping board
- Tongs or spatula
Cooking Steps
Velvet the beef
Sprinkle the baking soda over the sliced beef, toss to coat, and leave for 20 minutes. Rinse under cold water, drain, and blot dry.
Mix the sauce
Combine the soy, oyster sauce, cooking wine, sugar, sesame oil, and white pepper, reserving 1.5 tbsp to coat the beef. Stir the cornflour and water into the rest until smooth.
Cook the aromatics
Heat the oil in a wok over high heat. Add the garlic and onion and stir for 10 seconds until fragrant.
Sear the beef
Add the velveted beef and stir constantly for 1 to 2 minutes until lightly browned but not fully cooked, then set aside if needed.
Stir fry the vegetables
Add the carrot, capsicum, bok choy stems, and white spring onion, and stir fry for 1 to 2 minutes until crisp tender.
Combine
Return the beef, pour in the sauce, and toss for 30 to 60 seconds until it thickens and coats everything. Add the bok choy leaves and green spring onion and toss until just wilted.
Serve
Serve immediately over steamed rice, scattered with sesame seeds.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is velveting beef? +
Velveting is a Chinese restaurant technique that tenderises lean beef so it stays soft and silky in a stir fry. Tossing the sliced beef with a little baking soda for about 20 minutes, then rinsing it, raises the surface pH and stops the proteins toughening over high heat. It is the secret to tender stir fry beef.
What cut of beef is best for stir fry? +
Rump is a great value choice for stir fry, with strong beef flavour and a firm texture that, sliced thin and velveted, turns tender. Slice it thinly against the grain. Scotch fillet or sirloin also work well, but rump gives you tender results at a better price.
How do you keep stir fry beef tender? +
Slice it thinly against the grain, velvet it with a little baking soda, and cook it fast over very high heat so it sears rather than stews. Remove it from the wok once lightly browned and return it at the end, so it does not overcook while the vegetables finish.
Why slice beef against the grain for stir fry? +
Slicing across the grain shortens the muscle fibres so each thin piece is tender and easy to chew. With the grain, the fibres stay long and the beef turns chewy. For stir fry, thin slices cut against the grain cook in seconds and stay soft.
Do you need a wok for stir fry? +
A wok is ideal because its shape concentrates high heat and lets you toss the ingredients, but a large, heavy non-stick or cast iron pan works too. The key is high heat and not overcrowding the pan, so the beef and vegetables sear quickly instead of steaming.
