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Ingredients
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Beef & Marinade
Aromatics & Sauce
To Finish
Method
Beef & Marinade
- 1
Slice and marinate
Trim excess fat from the steak and slice thinly against the grain into 1/8–1/4 inch (3–6 mm) strips. Place the sliced beef in a bowl. Add 3 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil, and 1 tsp ground black pepper. Toss to coat thoroughly. Let marinate for 15–20 minutes at room temperature or up to 1 hour in the refrigerator.
Aromatics & Sauce
- 2
Prepare sauce
While the beef marinates, in a small bowl combine 1 tbsp chili garlic sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1 tsp brown sugar (or honey), and 60 ml beef or chicken stock (or water). Stir until sugar dissolves. Set aside. Also measure out 1 tsp cornstarch mixed with 1 tbsp water to make the slurry.
- 3
Prep aromatics
Peel and finely mince 6 cloves garlic and about 1 tsp minced fresh ginger. Thinly slice 3 scallions, keeping whites separate from greens. If using fresh chili, thinly slice it now.
Cooking & Finish
- 4
Heat the pan
Place a large skillet or wok over high heat until very hot, about 2–3 minutes. Add 2 tbsp neutral oil and swirl to coat. The oil should shimmer and just begin to smoke slightly.
- 5
Flash-sear the beef
Working quickly in a single layer (do in two batches if necessary to avoid steaming), add the marinated beef strips to the hot pan. Spread them out and let sear undisturbed for about 30–45 seconds, then toss and sear another 30–45 seconds until the edges are browned but interior is still tender. Remove the beef to a plate and set aside.
- 6
Cook aromatics
Reduce heat to medium-high. Add a touch more oil if the pan is dry. Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 20–30 seconds until fragrant and just starting to color. Add 1 tsp dried red chili flakes and the fresh sliced chili (if using) and stir for 10–15 seconds.
- 7
- 8
Thicken the sauce
Stir the cornstarch slurry and add it to the pan slowly, stirring constantly. Cook 30–60 seconds until the sauce thickens and becomes glossy, coating the beef. Taste and adjust heat/salt — add more chili garlic sauce for heat or a splash of soy for salt if needed.
- 9
Finish and serve
Stir in the green parts of the scallions and 1 tsp toasted sesame seeds. Remove from heat. Sprinkle with fresh cilantro if using. Serve immediately over steamed rice or noodles (approx. 4 servings).