Velveting is a Chinese method to tenderize meat before stir-frying. It’s a mixture of cornflour combined with soy sauce and other liquid flavours, like shaoxing wine. Using Torello Farm’s grass fed beef strips with a selection of spring vegetables and added rice noodles, here’s a stir-fry for a quick mid-week meal.

serves 4-6

500g grass fed beef strips

200g dry rice noodles

¼ cup vegetable oil

12 baby carrots, halved lengthways

2 celery stalks, cut into 5cm lengths, then into thin strips

200g snow peas, trimmed, halved lengthways

4 spring onions, or 2 spring green garlic, cut into 5cm lengths

2 tablespoons light soy sauce

⅓ cup water, or chicken stock

marinade:

1 tablespoon cornflour

1 tablespoon shaoxing wine, or dry sherry

2 tablespoons light soy sauce

Mix the marinade ingredients in a medium bowl, to dissolve the cornflour. Add the beef and toss to coat well. Set aside for 10 minutes.

Meanwhile, cook the noodles according to the packet instructions. 

Heat a tablespoon of oil in a wok over a high heat. Add half the beef and stir-fry for 1 minute to brown and partially cook. Transfer to a plate. Heat another tablespoon of oil and repeat the stir-frying with the remaining beef and transfer to the plate. Heat the remaining oil in the wok over a high heat. Add the carrots and stir-fry for 1 minute. Add the celery, snow peas and spring onion, continue to stir-fry for another minute. Drain the noodles. Add the noodles and toss for a minute. Return the beef. Stir in the soy sauce and water. Stir-fry for another minute. Serve immediately.