Beef Cho – Cho (4) Recipe

Prepare and marinate beef

Thinly slice flank steak across the grain into ~1/8-inch strips. Place in a bowl and add 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1 tbs cornstarch, 1 tsp sugar, and 1 tsp black pepper. Mix thoroughly to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours). The cornstarch will help tenderize and give the beef a velvety texture.

Mix sauce

In a small bowl whisk together 2 tbs oyster sauce, 1 tbs hoisin, 1 tsp dark soy (if using), 1 tbs warm stock, 1 tsp rice vinegar, 1 tsp chili paste, and 2 tbs water until smooth. In a separate small cup combine 1 tsp cornstarch with 1 tbs cold water to make a slurry; set both aside.

Prep vegetables

While beef marinates, thinly slice the yellow onion, red bell pepper, and slice green onions on a bias. Mince garlic and julienne ginger so they’re ready to add to the wok or skillet.

Stir-fry aromatics and vegetables

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add marinated beef in a single layer (work in batches if necessary) and sear without moving for 30–45 seconds to get some color, then stir-fry for another 45–60 seconds until mostly cooked but still juicy. Remove beef to a plate and keep warm. Add the remaining 1 tbs oil to the wok. Add minced garlic and julienned ginger; stir-fry 10–15 seconds until fragrant but not browned. Add sliced onion and bell pepper; stir-fry 1–2 minutes until edges soften but vegetables remain crisp-tender. Add most of the sliced green onions, reserving a few for garnish.

Return the seared beef and any accumulated juices to the wok with the vegetables. Give the prepared sauce another quick whisk and pour it over everything. Stir quickly to combine and bring to a simmer for 20–30 seconds.

Stir the cornstarch slurry and pour it into the wok while stirring constantly. Cook 30–45 seconds until sauce thickens and becomes glossy, coating the beef and vegetables. Taste and adjust seasoning: add a pinch more sugar or a dash more soy if needed.

Turn off heat. Sprinkle toasted sesame seeds, the remaining green onions, and cilantro (if using) over the dish. Crack the remaining 1/2 tsp black pepper over the top and serve with lime wedges on the side for a bright finish.