1-First: start with prep work that sets the stage for success. Slice 7 oz of beef rump or flank steak thinly, then toss it with 1/2 tsp baking soda and let it sit for 20 minutes to velvet the meat; rinse it well and pat dry before moving on. While the beef rests, mix your sauce using 2 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsp Chinese cooking wine, 1 tsp sugar, 1/2 tsp sesame oil, and a pinch of white pepper, reserving 1 1/2 tbsp to coat the beef and combining the rest with 3 tsp cornstarch mixed in 1/2 cup water for thickening.

2-Heating the Pan: Next, heat 1 1/2 tbsp peanut oil in a wok or non-stick pan over high heat until it’s shimmering. Add the sliced onion and minced garlic, stirring for just a moment until the garlic turns golden but doesn’t burn. This step builds a strong base of flavors for your stir fry.

3-Cooking the Beef: Now, add the velvety beef to the pan and stir constantly until it shifts from red to light brown, which takes about 2-4 minutes; don’t cook it fully at this stage. For reference, cooking in batches keeps the heat high and prevents steaming. Once done, set the beef aside temporarily.

4-Adding Vegetables: Stir in the carrot, red capsicum, bok choy stems, and white parts of the green onions, frying for about 1 minute to keep them crisp. Pour in the sauce mixture and stir until it bubbles and thickens, which happens quickly on high heat. Finally, toss in the bok choy leaves and green parts of the green onion for 30 seconds to 1 minute until they wilt and the sauce turns glossy.

5-Serving the Dish: Serve right away over steamed white rice and sprinkle with sesame seeds if you like. The total time is about 23 minutes, with 20 minutes for velveting, 15 minutes prep, and 8 minutes cooking. For more ideas on stir-fries, check out our guide on spicy Thai chicken stir fry for variations.