Beef With Garlic Sauce Recipe
Make Beef With Garlic Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Sauce
Aromatics and Vegetables
Finishing
Method
Beef and Marinade
Slice and marinate
Trim fat from the steak and slice thinly against the grain into 1/8–1/4-inch slices. Place the beef in a bowl and add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch and (if using) 1 tsp baking soda. Mix to coat evenly, cover and refrigerate for 20–30 minutes (up to 1 hour).
Sauce
While the beef marinates, whisk together 3 tbsp stock, 2 tbsp soy sauce (sauce portion), 1 tsp dark soy sauce, 1 tsp black or rice vinegar, 1 tsp sugar (or honey) and 1 tsp sesame oil in a small bowl. In a separate small cup, combine 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set both aside.
Aromatics and Vegetables
Prepare the aromatics: peel and mince 6 garlic cloves and about 1 tsp ginger. Slice 3 scallions separating whites and greens. If using dried chilies, cut into halves removing seeds if you want less heat.
Stir-fry aromatics
Heat a large wok or heavy skillet over high heat until very hot. Add 2–3 tbsp vegetable oil and swirl to coat. When the oil shimmers, add the white parts of the scallions, the minced garlic, minced ginger and chilies. Stir constantly for 20–30 seconds until fragrant but not browned.
Beef Cook & Sauce Finish
Return the wok to high heat. Add another small splash of oil if needed. Add the marinated beef in a single layer (work in batches if necessary) and spread it so pieces touch the wok. Let sear without stirring for 20–30 seconds to develop color, then stir-fry for 1–2 minutes until just cooked through but still tender. Transfer the cooked beef to a plate and repeat with remaining beef.
Reduce heat to medium-high and pour the prepared sauce into the hot wok. Bring to a simmer and then stir in the cornstarch slurry. Cook, stirring, for 30–60 seconds until the sauce thickens and becomes glossy.
Return the cooked beef to the wok and toss briefly to coat with the sauce and heat through, about 30 seconds. Taste and adjust seasoning with up to 1/2 tsp salt and freshly ground black pepper as desired.
Turn off heat and drizzle 1 tsp toasted sesame oil if desired. Stir in the green parts of the scallions and sprinkle with toasted sesame seeds.