Beef W/ Green Onion Recipe
Regular: $11.95 Large: $13.95
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Ingredients
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Beef & Marinade
Sauce
Aromatics & Vegetables
Finishing & Garnish
Method
Beef & Marinade
- 1
Slice and marinate
Thinly slice 1 lb flank steak across the grain into bite-sized strips (about 1/8"–1/4" thick). In a bowl combine 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp sesame oil and 1 tsp white pepper. Add the beef, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours).
Sauce
- 2
Mix the sauce
In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp stock and 1 tsp sugar until sugar dissolves. In a separate small cup stir 1 tsp cornstarch into 2 tbsp cold water to make a slurry; set both aside.
Aromatics & Vegetables
- 3
Prepare aromatics
Trim the green onions. Cut white and light-green parts into 1–1.5" lengths and separate dark-green tops into 1–2" diagonal strips for garnish. Mince 3 cloves garlic and 1 tsp fresh ginger. If using, break 1 dried red chili in half.
Stir-fry & Finish
- 4
Cook the beef
Heat a wok or large skillet over high heat until very hot. Add 1–2 tbsp vegetable oil and swirl to coat. Working in one or two batches to avoid crowding, add the marinated beef in a single layer. Stir-fry for 1–2 minutes until the edges brown and the beef is about 80% cooked. Remove beef to a plate and reserve juices in the pan.
- 5
Aromatics
Reduce heat to medium-high. Add a touch more oil if pan is dry. Add minced garlic, minced ginger and the dried chili (if using). Stir-fry for 15–20 seconds until fragrant, taking care not to burn the garlic.
- 6
Combine and sauce
Return the beef and any accumulated juices to the wok. Add the prepared sauce and stir to combine. Bring to a gentle simmer for 20–30 seconds so flavors meld.
- 7
Thicken and finish
Give the cornstarch slurry a quick stir and pour into the wok while stirring constantly. The sauce will thicken in 10–20 seconds. Add the white and light-green parts of the green onions and toss to coat, cooking 20–30 seconds more until they are just tender-crisp. Taste and add up to 1/2 tsp salt if needed. Finish with 1 tsp toasted sesame oil if using and stir once.
- 8
Serve
Turn off the heat and transfer the beef and green onions to a serving plate. Scatter the dark-green tops of the green onions over the top as a fresh garnish. Serve immediately with steamed rice or noodles.