Beef Recipe

Prepare beef

Slice the beef thinly across the grain into bite-size strips (about 1/8–1/4 inch thick). Pat the slices dry with paper towels to remove excess moisture—this helps achieve better browning.

Marinate

In a medium bowl combine 1.5 tbs soy sauce, 1 tsp Worcestershire, 1 tbs brown sugar, 0.5 tsp black pepper, 3 cloves minced garlic, 1 tsp grated ginger, 1 tbs vegetable oil and 1 tsp cornstarch. Add the beef, toss to coat thoroughly, cover and refrigerate 15–30 minutes (or up to 2 hours). Cornstarch helps tenderize and create a glossy coating when cooked.

While the beef marinates, prepare vegetables: thinly slice 1 small yellow onion, 1 medium bell pepper, mince 1 additional clove of garlic, and slice 3 scallions on the diagonal. Keep vegetables separate and ready to add during cooking.

Whisk together 1/2 cup beef or chicken stock, 1 tbs oyster sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp hoisin (optional) in a small bowl. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry; set both aside.

Heat a large skillet or wok over high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil and swirl to coat.

Working in a single layer and in batches if necessary, add the marinated beef to the hot pan. Sear without moving for 30–45 seconds per side until browned. Remove seared beef to a plate and keep warm. Avoid overcrowding to get proper browning.

Reduce heat to medium-high, add the remaining 1 tbs oil to the pan. Add sliced onion and bell pepper; stir-fry 2–3 minutes until slightly softened but still crisp. Add minced additional garlic and cook 20–30 seconds until fragrant.

Return the browned beef and any accumulated juices to the pan. Stir to combine with the vegetables.

Pour the prepared sauce over the beef and vegetables, stirring to distribute. Bring to a simmer for 30–60 seconds.

Stir the cornstarch slurry again (it may settle) and add it to the pan. Cook 1–2 minutes, stirring, until the sauce thickens and becomes glossy and coats the beef and vegetables. Taste and adjust seasoning with 1/4 tsp kosher salt and additional black pepper if desired.

Turn off the heat and stir in sliced scallions and 1/2 tsp toasted sesame seeds if using. Drizzle a tiny extra 1/4 tsp sesame oil for aroma if desired.

Serve the beef immediately over cooked rice or noodles (approximately 4 cups cooked for 4 servings). Garnish with additional scallions and sesame seeds.