Velveted Teriyaki Stir Fried Sirloin

Tender sirloin beef has a deep, rich, umami flavor that’s highlighted when marinated in Chef Myron’s® Teriyaki Sauce and paired with delicious, fresh-cooked vegetables.

  • by Chef Myron
  • Servings: 4
  • Ready in: 4¼ Hours
  • Ideal application: Main Dish
  • Products:

    Chef Myron’s® Teriyaki Sauce

Special Notes

Velveting is the classic Chinese technique of lightly coating meat, poultry or seafood in a thin “batter” of cornstarch (often using egg white) and then lightly stir-frying. This seals in juices, keeps oil from penetrating the meat and gives a great texture to the final dish.


  • 1 lbs sirloin beef, cut into bite-sized pieces
  • 3/4 cup Chef Myron’s® Teriyaki Sauce
  • Cornstarch
  • 1 egg white
  • 1 tbsp peanut or vegetable oil
  • 1 medium onion, sliced lengthwise in 1/2″ strips
  • 2 tsp garlic, fresh, minced
  • 2 tsp ginger, fresh, minced
  • 1 bok choy (Chinese cabbage), sliced lengthwise in 1/2″ strips
  • 1 red pepper, sliced into 1/2″ pieces
  • Green onion, sliced, as desired
  • Sesame seeds, as desired
  • Steamed rice, as desired


  1. Place beef in a small bowl or zippered bag with 1/2 cup of the Teriyaki Sauce, press air out of the bag and close. Refrigerate for 4 hours or overnight.
  2. Sprinkle beef medallions with cornstarch and an egg white. Massage with hands to achieve a smooth, but not too pasty coating of a light batter.
  3. Heat the oil in a large wok or skillet over medium-high heat. Once the pan is hot, add onion, garlic, and ginger. Cook until fragrant, about 30 seconds. Add in beef, allowing it to sit until it begins to brown. Carefully shake the wok to keep the meat moving and brown all sides.
  4. Add in bok choy, red pepper, and the remaining 1/4 cup of the Teriyaki Sauce. Fry for an additional 3 minutes.
  5. Garnish with green onions and sesame seeds and serve with steamed rice.

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