Beef Stir Fry Marinade
by Beef stir fry marinade is an Asian cooking staple. This quick marinade takes only 15 minutes and requires no chopping or grating. Use this marinade to flavor and tenderize beef for a perfectly juicy stir fry—just like your favorite Chinese takeout!
In this stir fry marinade guide, you’ll learn how to velvet beef for a steak stir fry with maximum flavor and juiciness. For more in-depth tips, from choosing the best pan to timing and techniques, read my guide on how to make tender beef stir fry.
Why marinate the meat
This keto stir fry beef marinade does more than just add flavor to your steak stirfry. When done right, using a marinade for beef stir fry actually helps to tenderize stir fry beef. Read on to learn the proper velveting technique for tender and juicy sauteed beef, every time!
Best beef cut for stir fry
Whether you’re making Hunan beef or Thai basil beef, the key to making the best steak stir fry recipe is selecting the right cut of beef. The best beef for stir fry should be lean, without too much moisture, and have a rich flavor.
Here are my favorite cuts for stir-frying (in order):
- Skirt steak: In my opinion, the best beef cut for stir fry because it’s lean and can be cut very thin. Minimal moisture means you get the best sear. Skirt steak stir fry is a staple in my house!
- Sirloin tip: Similar to skirt steak, this is a very lean and tender cut with a rich, beefy flavor. Cumin beef stir fry with beef tips is delicious!
- Flank steak: This lean cut is not too fatty and is easy to slice thinly. It’s a great option for my Paleo beef and broccoli or this stir fried beef in oyster sauce.
- Top sirloin steak: Top sirloin is a tender cut, without too much moisture. Sirloin steak stir fry is easy and delicious. Try it in this crispy sesame beef or steak fried rice recipe!
- Rump steak (also known as round steak): Also a lean cut with a lot of flavor, round steak stir fry is another great option for healthy stir fry.
- Hanger steak: While not the most common choice for stir-fry, it’s a lean cut that can easily be cut thin. It has a robust, smokey flavor that’s great for high-heat cooking, like stir fry.
I’ve also seen people use boneless beef chuck steak for stir-frying because it is a cheaper cut. However, you’ll need to trim off the fat and remove the thick membrane before thinly slicing this cut. Otherwise, it’ll be tough and chewy.
Ingredients for stir fry beef marinade
After picking the best beef cut for stir fry, mixing a good marinade is essential for moist and tender meat with great flavor. Here, I tell you the basic ingredients for the best keto Chinese beef marinade and explain the purpose of each, from flavoring and tenderizing to giving the perfect seared texture.
Basic must-haves:
- Soy sauce or coconut aminos: Using soy sauce or coconut aminos brings a salty, umami flavor to your beef stir fry seasoning. Coconut aminos are a sweeter gluten-free option. Soy sauce has more sodium, so use half the amount.
- Salt: Just a touch of coarse sea salt for flavor.
- Starch: Essential ingredient that prevents the meat from losing moisture and gives a crisp texture when cooked on high heat. Velveting beef with cornstarch is very popular, but tapioca, arrowroot, or potato starch are great options for a healthy beef stir fry.
- Baking soda: This is the secret ingredient that Chinese restaurants use when tenderizing beef for stir fry. We use a small amount so we don’t taste the baking soda.
- Oil: Helps seal the moisture and combine the flavors of the marinade. We use olive oil or avocado oil for their neutral flavor.
Good to have:
- Ground black pepper
- Fish sauce: Use this only if you use coconut aminos from the ingredients above. These two ingredients are a perfect combination to enhance the flavor of beef specifically. You don’t need fish sauce if marinating with soy sauce—it will be way too salty.
- Toasted sesame oil: This optional ingredient can be added to enhance the marinade with a toasted, nutty sesame flavor.
- Cooking wine: Also optional, a splash of Chinese Shaoxing wine or Japanese mirin can help remove any unwanted meat flavor while letting the marinade flavors shine through.
Marinade variations for beef stir fry
- Extra savory: Use a bit of vegan oyster sauce or dark soy sauce for added depth.
- Little spicier: Add a pinch of gochugaru (Korean red pepper flakes) for added heat. A great option for making a spicy kimchi beef stir fry!
- Dry spice seasonings: Use a touch of granulated onion, ginger, or garlic powder for aromatics. Fresh ginger or garlic will burn when cooked on high heat!
How to velvet and marinate beef for stir-frying
Velveting is a traditional Chinese cooking technique and is a secret of tender and flavorful stir fry beef. The process is quite similar to Chinese chicken stir fry marinade. The simple process includes 2 parts: tenderize the meat and then let the stir fry marinate.
The velveting process for beef, chicken, or pork is slightly different. Here’s how to make stir fry beef tender:
- Slice: Hold your knife at a 45-degree angle to make the slice wider and flatter. Slice the beef against the grain into thin pieces (about ⅛”).
- Velvet the beef (quick method):
- Tenderize: In a bowl, sprinkle a small amount of baking soda over the beef and coat evenly with soy sauce, salt, starch, and oil (and optional ingredients, if using).
- Marinate: After sitting in the mixture for 15 to 30 minutes in the fridge, your beef is ready for stir-frying!
Notes on cutting beef for stir fry:
- For beef strips: After thinly slicing the beef, stack a few pieces to cut lengthwise into thin strips. I recommend freezing the steak for half to 1 hour before slicing; it’ll be easier to cut.
- For beef cubes: Dice the meat into similar-sized cubes so they cook evenly at the same time and temperature.
After you velvet and marinate the beef, how you stir fry beef is just equally important. Be sure to read my guide on how to make beef stir fry tender for details! Learn how long to cook stir fry beef, the optimal temperatures, choosing the best wok, and more.
How to make ahead, store, and freeze
This healthy keto marinade for beef stir fry can be made in advance and stored in the fridge or freezer until you’re ready to cook.
- Make-ahead: Slice the beef and marinate it in an airtight container or freezer-friendly bag in the fridge or freezer. (Lay the bag flat if you’re going to freeze it so it’s easier to defrost.)
- Storage: You can marinate the meat up to 3 days in advance, but overnight is best.
- Freeze: Leftovers of stir-fried meat or uncooked, marinated beef strips can be stored in the freezer for up to 3 months. Defrost the night before in the fridge.
Expert Tips
- Select the Right Cut of Beef: Using quality meat and the best beef for stir fry is essential. Skirt steak, sirloin tip, flank steak, and top sirloin are good options. Make sure to thinly slice the beef against the grain for the most tender stir fry.
- Tenderizing is Key: Adding a small amount of baking soda (1/2 tsp for 1 lb of beef) is the secret to how to make beef tender in stir fry.
- A quick marinade is your friend: Chinese beef marinade lends a deep, savory umami flavor. Key marinade ingredients are soy sauce (or coconut aminos if cooking without soy sauce), oil, starch, and a touch of salt. Marinating the beef for a total time of 15-30 minutes is all you need.
- Don’t drown the meat in liquid: Think of your marinade as a seasoning, a flavor enhancer to the beef. Too much liquid will cause the meat to “steam” in the skillet.
- Don’t add minced fresh aromatics to the marinade: Fresh ingredients like garlic, ginger, green onions, or chili pepper can add depth to your healthy beef stir fry. But they will burn under high heat. You can, however, add a touch of garlic or onion granules to season the beef.
- Cook vegetables separately: Stir fry beef is delicious with red bell pepper, zucchini, bok choy, carrots, mushroom, broccoli florets, baby corn, and cabbage. Saute veggies separately then combine with the cooked beef before serving.
FAQs
For tender stir-fry beef: choose lean cuts, such as skirt steak or sirloin tip, and slice them thinly against the grain. Tenderize and marinate the beef with baking soda, starch, oil, and soy sauce. Cook the beef quickly over high heat and avoid overcrowding.
The secret ingredient in a tender beef stir-fry is baking soda. Adding a small amount of baking soda in the ratio of ½ tsp to 1 lb beef will help tenderize the meat. Coat the beef with tapioca starch, potato starch, or cornstarch with oil to create a seal that retains moisture.
For the best beef stir fry, marinate the beef for at least 15 to 30 minutes or overnight in the refrigerator for optimal flavor and tenderness.
In Chinese cooking, velveting meats includes 2 steps: tenderizing and marinating. Tenderize beef in a mixture of baking soda, soy sauce, salt, and oil. Let the mixture marinate for at least 15 minutes or overnight for optimal flavor and tenderness.
More Chinese beef stir-fry recipes you might like
There’s nothing quite as simple yet nourishing as a juicy beef stir-fry with rice or noodles! Here are some delicious and healthy Chinese takeout dishes you can make at home.
Beef stir fry marinade recipe (15 minutes!)
Ingredients
- 1 lb. skirt steak, or sirloin tip, flank, sirloin steak
- 1 tbsp coconut aminos, or ½ tbsp soy sauce
- ½ tbsp fish sauce, optional
- 2 tsp olive oil
- ⅛ tsp black pepper
- ¼-½ tsp baking soda
- 2-2.5 tbsp tapioca starch, or arrowroot starch
- 1 tsp toasted sesame oil, optional
Instructions
Slice
- Hold your knife at a 45-degree angle will make the slice wilder and more flat. Slice the beef against the grain into thin pieces at about ⅛” thin.
Tenderize and marinate
- In a bowl, add the beef and season with ingredients from coconut aminos to sesame oil, if using. Gently stir and mix well. Cover the bowl and marinate the meat for 15 to 30 minutes in the fridge or up to 1 day in advance. Your beef is ready for stir-frying!
Notes
- You do not need this ingredient if you use soy sauce.
- For beef strips, after thinly slicing the beef into pieces, stack a few pieces to cut into thin strips. I recommend freezing the steak for half to 1 hour before slicing; it’ll be easier to cut.
- For beef cubes, dice them into similar size cubes so they cook evenly at the same time and temperature.
- Make-ahead: Slice the beef and marinate it in an airtight container or freezer-friendly bag in the fridge or freezer. (Lay the bag flat if you’re going to freeze it so it’s easier to defrost.)
- Storage: You can marinate the meat up to 3 days in advance, but overnight is best.
- Freeze: Leftovers of stir-fried meat or uncooked, marinated beef strips can be stored in the freezer for up to 3 months. Defrost the night before in the fridge.
Nutrition
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Thank you so much for sharing this article. I followed the instructions and it was so easy to prepare. The beef stir fried so tender and flavorful. It was the best I’ve ever made by myself at home. It’s also super versatile and now I can add any veggies I want to the stir fry as well. I’ll be making this in our weekly meal rotation. Thank you!
This marinade is perfect for beef stir fry! All I need to do is to slice it and add a few seasonings. I have a few stashed in the freezer so it’ll be super convenient to put meals together. Thank you so much!