I Finally Tested an Induction Wok Burner (Beef Stir Fry)
I’ve cooked stir fry on high-power gas, standard induction, and flat-bottom wok setups — and none of them fully delivered what I wanted.So I finally tested a dedicated induction wok burner under real conditions.In this episode, I cook a high-heat beef stir fry to see if induction can truly produce wok hei (the breath of the wok) and handle large portions without losing temperature.No sponsorship. No affiliate links. This burner was bought with my own money, and this is a completely honest test.
Ingredients
For the Beef
- 1 kg skirt steak Black Angus, well-marbled
- 1 ½–2 tbsp cornstarch or tapioca starch
- 1 tsp baking soda
- 2 tbsp soy sauce
- 2–3 tbsp Shaoxing cooking wine or dry sherry
For the Stir Fry
- 2 white onions julienned
- 1 large knob of ginger finely diced
- 3 cloves garlic minced
- 2 tbsp Sichuan peppercorns
- 1 head of broccoli cut into florets
- 1 large red bell pepper sliced
- Neutral oil high smoke point
- Sesame seeds for garnish
For the Sauce
- 1 cup beef stock homemade preferred
- 5–6 tbsp soy sauce
- 2-3 tbsp Shaoxing cooking wine or dry sherry
- 1 tbsp oyster sauce
- 1-2 tsp apioca or cornstarch optional, for thickening
Instructions
Step 1: Prepare and Velvet the Beef
- Slice skirt steak first with the grain into large strips, then against the grain at an angle into thin slices.
- In a bowl, mix beef slices with cornstarch/tapioca, baking soda, soy sauce, and Shaoxing wine.
- Massage well to coat each piece. Cover and refrigerate for at least 1 hour (overnight if preferred).
Step 2: Prepare the Sauce
- In a small bowl, combine beef stock, soy sauce, Shaoxing wine, and oyster sauce.
- Stir to mix well. Keep a little tapioca or cornstarch nearby in case a thicker sauce is desired later.
Step 3: Stir Fry the Beef
- Heat a wok over high heat (induction wok burner recommended) until smoking.
- Add neutral oil.
- Stir fry beef in batches to avoid overcrowding. Cook until browned and slightly crisped on edges, then remove and set aside.
Step 4: Cook the Vegetables
- Add a little more oil if needed. Toss in onions and stir fry briefly.
- Add Sichuan peppercorns, ginger, broccoli florets, and red bell pepper.
- Stir fry quickly, aiming for a char on the outside while keeping vegetables crisp.
- Push vegetables aside, add garlic to the center, and fry for a few seconds until fragrant.
Step 5: Combine and Finish
- Pour the prepared sauce around the edges of the wok and bring to a boil.
- If desired, stir in a slurry of tapioca or cornstarch to thicken.
- Return the beef and any juices to the wok. Toss everything together until evenly coated and heated through.
Step 6: Serve
- Garnish with sesame seeds.
- Serve hot with jasmine rice.