Beef Recipe

Marinate the beef

In a medium bowl combine soy sauce, olive oil, Worcestershire sauce, brown sugar, minced garlic, grated ginger, black pepper, and kosher salt. Whisk until sugar dissolves. Add the cubed beef and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize more).

While the beef marinates, prepare the vegetables: cut the onion into wedges, slice the bell pepper into 1-inch pieces, halve the mushrooms, and slice the scallions. Chop parsley or cilantro for garnish. Pat the marinated beef dry with paper towels before cooking to promote a good sear; reserve marinade.

Sear the beef

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl. Working in a single layer (in two batches if necessary to avoid crowding), add the beef cubes and sear without moving for 1.5–2 minutes per side until a brown crust forms. Transfer seared beef to a plate and repeat with remaining beef. Return all beef to the plate.

Sauté vegetables

Reduce heat to medium and add 1 tbs butter to the same pan. Add onion wedges and bell pepper pieces; sauté for 3–4 minutes until they begin to soften and get light color. Add mushrooms and continue cooking 3–4 minutes until mushrooms release liquid and it mostly evaporates. Stir in reserved marinade and 1/2 cup beef broth; scrape browned bits from the bottom of the pan with a wooden spoon.

Finish and thicken

Bring the liquid to a simmer, return the seared beef with any accumulated juices to the pan, and simmer gently 2–3 minutes to cook through and marry flavors. If you prefer a thicker sauce, mix 1 tsp cornstarch with 2 tbs cold water to make a slurry, then stir it into the simmering sauce and cook 1–2 minutes until the sauce thickens. Taste and adjust seasoning with a pinch more salt or pepper and the optional 1/4 tsp red pepper flakes for heat.

Serve

Turn off heat. Stir in sliced scallions and chopped parsley or cilantro. Transfer beef and vegetables to a serving platter. Serve hot over rice, mashed potatoes, or egg noodles. Leftovers keep refrigerated in a sealed container for up to 3 days.