traditionally stir-fried with thinly sliced beef, originated from American Chinese restaurants, but this recipe uses ground ...

This common Chinese technique is called velveting. The Chinese-American version also often uses beef steak strips. In comparison, this recipe uses ground beef for convenience. No more slicing and ...

Heat the vegetable oil in a wok until very hot. Season the sliced beef with the Chinese five-spice powder, salt and freshly ground black pepper. Add the beef to the hot wok and fry over a very ...