Stir Fried Beef Recipe

Slice and marinate

Pat the flank steak dry and slice thinly across the grain into 1/8–1/4-inch strips. Combine 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil in a bowl. Add the beef, toss to coat, and let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Prepare the broccoli by cutting into bite-sized florets. Bring a medium pot of water to a boil and blanch broccoli 45–60 seconds until bright green and slightly tender; immediately transfer to an ice bath to stop cooking. Drain and set aside. Slice ginger into thin matchsticks, mince garlic, and slice scallions on the diagonal. Measure red pepper flakes if using.

In a bowl, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce (optional), 1 tsp hoisin, 1 tsp rice vinegar, 1 tsp brown sugar (or honey), and 1 cup warm chicken stock or water. Stir in 1 tsp sesame oil, 1 tsp ground white pepper, and 1 tsp five-spice powder. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and add to the sauce mixture; set aside.

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. Working quickly and in a single layer, add half the marinated beef and spread into a single layer. Sear 30–45 seconds without moving to get color, then stir-fry until just cooked through (about another 30–45 seconds). Remove to a plate. Repeat with remaining 1 tbsp oil and remaining beef. Do not overcook; beef should remain tender. Set beef aside.

If needed, wipe out the wok leaving the fond. Add a splash (about 1 tsp) of oil, then add ginger and stir-fry 10–15 seconds until fragrant. Add minced garlic and red pepper flakes and stir 10 seconds (do not burn). Add the blanched broccoli and toss to combine, stir-frying 30–45 seconds to heat through.

Give the prepared warm spiced sauce one more stir (slurry may settle) and pour into the wok. Bring to a simmer and cook 30–45 seconds until the sauce thickens slightly and coats the broccoli. Return the seared beef and any accumulated juices to the wok. Toss everything together for 20–30 seconds so the beef is heated through and nicely coated in sauce. Taste and adjust seasoning with a pinch of salt or a splash more soy if needed.

Remove from heat. Stir in sliced scallions and a final drizzle of sesame oil. Transfer to a serving platter and sprinkle with toasted sesame seeds if using.