Asian Sirloin Filets with Stir Fried Veggies
Satisfy Your Mongolian Beef Craving at Home
These Asian Sirloin Filets with Stir Fried Veggies have great flavor and are super tender due to the marinating method in this recipe. The method is called Velveting.
It requires a mixture of egg whites, baking soda, and vinegar to make typically tough cuts of beef super tender.
This dinner requires a little bit of planning for the marinade but once you get the meat prepped, it comes together quickly. These Asian Sirloin Filets with Stir Fried Veggies will become a regular entry in your meal routine.
It is also a super affordable as well!
The full, printable and Pinterest, Pin(able) recipe is at the end of this post. Before the recipe I will include a few paragraphs and pictures you should read for more clarification.
Tenderizing The Beef
There are only a handful of recipes for which I would recommend stabbing holes in a beautiful cut of meat, as normally you want to keep the juices in the cuts of beef.
For this recipe is one I recommend tenderizing the meat so that the marinade gets in deep to this typically tough cut. Pictured above is this meat tenderizer my friend turned me onto.
You use it to basically stamp the meat. I got it on Amazon.
*The link is to my Amazon Affiliate shop which Amazon pays me a small commission for every sale through the link. This costs you no extra.*
That being said, you can also just use a fork or the spiked side of a meat mallet.
The Science Of The Marinade
As you can see above, the marinade gets foamy really quick.
It is a fun science experiment!
Make sure you use a bigger bowl than you need, as this will foam up fast but subsides after you pour it on the meat.
I am no scientist, obviously, but the mixture of the egg whites that are alkaline with the baking soda and vinegar is able to penetrate the meat and break down the proteins or something “scientific” like that.
What I do know is the meat comes out super tender.
Asian Sirloin Filets with Stir Fried Veggies
This beef is tenderized using a "velveting" method that is popular in some Asian cusines. It yields a perfectly tender beef using egg whites, baking soda, soy sauce and vinegar. Seared off in a hot skillet and served thinly sliced with fresh stir fried veggies. Pair with some white rice for a simple weeknight meal.
Ingredients
- 2 lbs of Sirloin Filets
- 2 egg whites
- 1 cup of rice wine vinegar
- 1/2 tablespoon of baking soda
- 1/4 cup of soy sauce
- 2 cups of diced red peppers
- 2 cups of diced yellow onions
- Oil for Cooking (I used avocado oil and a splash of sesame oil)
- Black Pepper
- Garlic Powder
- Onion Powder
- Splash of Soy Sauce for sautéing the veggies
- Sliced green onions (optional)
Instructions
- Pat the sirloin filets dry with a paper towel. Using a meat tenderizer (more about this in post) a fork or a meat mallet, tenderize the beef by poking holes all over each filet or using the spikey side of the mallet if that is what you're using. Place the filets in a 9 x 12 casserole dish.
- In a larger bowl than you think you need, mix the egg whites with the vinegar, 1/4 cup soy sauce, and baking soda. Stir to combine. This mixture will foam up which is why you need the bigger bowl. It eventually subsides. Pour the mixture over the beef and marinate 1 to 4 hours, covered in the refrigerator.
- To stir fry the veggies, I add some avocado and sesame oil to a pan. Saute the onions and peppers until soft. When they are tender and the onions are golden brown, I season with the garlic and onion powder, black pepper and add a few shakes of soy sauce. Let them cook for a few minutes more, add to a bowl and set aside but keep warm.
- When you are ready to cook the beef, remove the filets from the marinade, discard the marinade. Pat the filets somewhat dry with a paper towel. I like to set them on a plate and let them rest in counter for 20 to 30 minutes before searing. But you don't have to do this step.
- Add more avocado and sesame oil to the same skillet as the veggies were cooked in. You can use any oil for this except olive oil as it gets toxic and acrid at the high heat you will cook this meat at.
- Add the filets to the skillet when the oil is hot but not smoking. The cook times will vary depending on how thick your meat is, how heavy of a pan you are using and what kind of stove you are cooking on. So this is a suggested cooking time. I cooked mine for about 6 minutes ion each side. This was for medium rare. Use a meat thermometer if you aren't familiar with cooking meat. Take them off when they have been seared on each side and the internal temp is about 125.
- oRemove the filets from the pan and let rest under a loose piece of foil on a plate for 10 to 12 minutes. When they have rested, slice thin.
- Serve with white rice and the stir fried veggies. Tp with green onions if you choose.
Korean Beef Tacos
If the flavor profiles of the recipe above appeal to you, try my recipe for these Korean Ribeye Steak tacos.