Tenderise beef 20 minutes, rinse, toss with 1.5 tbsp sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic > beef > carrot + capsicum + bok choy stems + green onion stems > sauce > wilt bok choy leaves + green onion. Serve!

Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for 20 minutes (no longer).

Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water (doesn't need to dry fully, just don't want it soaking). Put in a bowl.

Sauce - Mix ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water.

Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for 10 seconds.

Add the beef and cook until it changes colour from red to light brown but not cooked through.

Vegetables #1 - Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for 1 minute

Add Sauce, then stir until it starts to bubble (it will thicken quickly)

Leafy vegetables - Add the bok choy leaves and green part of the green onions. Toss for another 30 seconds to 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired.