Stir Fry Velvet Beef with Fried Rice

Ingredients

(1 lb) Top Sirloin Steak
(2 lb) Tri Tip Roast
(2 lb) Round Steak
(2 tsp) Baking Soda
Cold Water
Corn Starch
Silver Swan Soy Sauce
Toasted Sesame Oil
Rice Wine Vinegar
Fish Sauce
Hoisin Sauce
Siracha Sauce
(2) Eggs
(3 cups) Cooked and Chilled Rice (day old works best)
(1 Cup) Frozen Peas, Carrots thawed
(3) Green Onions
(3 Tbsp) Soy Sauce
(1 Tbsp) Oyster Sauce (optional)
(1 tsp) Sesame Oil

Directions

How to Velvet Beef

Slice your beef (sirloin steak, tri tip, or round steak) into thin 2x1-inch strips.
Soak the slices in a mixture of cold water and 1 teaspoon of baking soda per pound of beef for about 15–20 minutes.
Rinse thoroughly with cold water and drain well.

Marinade

Combine the following ingredients:

Silver Swan Soy Sauce
Toasted sesame oil
Wine vinegar
Fish sauce
Hoisin sauce
Sriracha

Mix together and add the beef. Marinate as long as you want — even a short soak adds big flavor.

Cooking

Cook the marinated beef hot and fast in a skillet or wok until browned and tender. Serve over or alongside your favorite fried rice for a quick, restaurant-style meal at home.

Fried Rice

A classic takeout favorite made better at home — this Chicken Fried Rice is quick, flavorful, and the perfect companion to our Velvet Beef.

Instructions

Cook the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the eggs and scramble until just set. Remove from the pan and set aside.
Add the rice and veggies: Stir in the rice, peas, and carrots. Break up any clumps and stir-fry until everything is heated through.
Add sauces: Pour in soy sauce, oyster sauce (if using), and sesame oil. Mix well.
Finish it up: Stir in the cooked eggs and green onions. Taste and adjust seasoning as needed.

Serve hot alongside Velvet Beef for a restaurant-quality meal — tender beef, flavorful rice, and that perfect mix of salty and savory goodness.

by Brianne Lewis