B2. Four Seasons Beef Recipe
Make B2. Four Seasons Beef Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef and Marinade
Vegetables (Four Seasons)
Sauce
Aromatics & Oil
Finishing
Method
Beef and Marinade
- 1
Slice and marinate beef
Trim excess fat from the steak and slice thinly across the grain into 1/8–1/4 inch strips. Place beef in a bowl and add 3 tbsp soy sauce, 1 tbsp shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp white pepper. Mix thoroughly to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
Vegetables (Four Seasons)
- 2
Prepare vegetables
While beef marinates, wash and cut the vegetables: separate broccoli into small florets (about 1 cup), slice 1/2 cup carrot on a diagonal into thin slices, halve 1/2 cup baby corn lengthwise, and trim 1/2 cup snow peas. Keep vegetables roughly similar in size for even cooking.
- 3
Blanch broccoli
Bring a medium pot of salted water to a boil. Blanch broccoli florets 30–45 seconds until bright green and slightly tender. Immediately transfer to an ice bath or very cold water to stop cooking. Drain and set aside. (Optional: blanch carrots 30–45 seconds as well if you prefer them softer.)
Sauce
- 4
Combine sauce
In a small bowl, whisk together 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 cup chicken broth, and 1 tsp sugar until smooth. In a separate small cup, mix 1 tsp cornstarch with 1 tbsp water to make a slurry and set aside.
Aromatics & Stir-fry
- 5
Heat wok
Place a wok or large skillet over high heat until very hot. Add 1–2 tbsp vegetable oil and swirl to coat.
- 6
Sear beef
Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Stir-fry 1–2 minutes until the edges just brown but interior remains tender. Remove beef to a plate and set aside.
- 7
- 8
Stir-fry vegetables
Add carrots and baby corn first, stir-fry 1 minute. Then add snow peas and blanched broccoli and toss 30–45 seconds until vegetables are heated through but still crisp-tender.
- 9
Combine beef and sauce
Return the seared beef and any accumulated juices to the wok. Pour in the prepared sauce and stir to combine. Bring to a simmer for 30 seconds.
- 10
Thicken sauce
Give the cornstarch slurry a quick stir and pour into the wok while stirring constantly. Cook 30–60 seconds until sauce thickens and evenly coats beef and vegetables.
- 11
Finish
Turn off heat. Stir in 1/2 tsp sesame oil, taste and adjust seasoning with salt or white pepper as needed. Sprinkle sliced scallions over the top if using.