Flying Saucer Beef Recipe

Make the sauce

In a medium bowl whisk together 1/2 cup soy sauce, 2 tablespoons hoisin, 1 tablespoon rice vinegar, 2 teaspoons brown sugar, 1 teaspoon sesame oil and 1 teaspoon chili paste (if using). Taste and adjust balance of sweet/salty/tart. Set aside.

Prepare cornstarch slurry

In a small cup dissolve 1 tablespoon cornstarch into 2 tablespoons water until smooth. Keep at hand to thicken the sauce at the end of cooking.

Slice and tenderize beef

Freeze the steak for 20–30 minutes until slightly firm for easier thin slicing. Slice across the grain into 1/8–1/4-inch strips. Place beef in a bowl.

Marinate

Add 1 tablespoon light soy, 1 tablespoon Shaoxing wine, 1 teaspoon grated ginger, 2 minced garlic cloves, 1/4 teaspoon baking soda (optional for extra tenderness), 1/2 teaspoon salt and 1/4 teaspoon black pepper to the beef. Mix to coat and let sit 15–20 minutes at room temperature (or up to 1 hour in the fridge).

Coat beef for frying

After marinating, sprinkle 2 tablespoons cornstarch over the strips and toss until each piece is lightly coated. This helps create a slightly crispy exterior when pan-frying.

Pan-fry the beef

Heat a large heavy skillet or wok over medium-high heat. Add 3/4 cup vegetable oil and heat until shimmering (about 350°F/175°C or when a small piece of beef sizzles immediately). Working in batches to avoid overcrowding, add beef strips in a single layer and sear 1–2 minutes per side until browned and just cooked through. Remove beef to a plate lined with paper towel to drain. Repeat with remaining beef.

Prep vegetables

While beef rests, thinly slice red and green bell peppers and the yellow onion, cut scallions into 1-inch pieces, mince 2 cloves garlic and julienne 1 teaspoon ginger if not already done.

Stir-fry vegetables

Discard most of the frying oil from the pan, leaving about 1–2 tablespoons. Return pan to medium-high heat. Add the minced garlic and julienned ginger and stir for 20–30 seconds until fragrant. Add the sliced onions and peppers and stir-fry 2–3 minutes until they begin to soften but remain crisp-tender.

Combine beef and sauce

Return the cooked beef and any accumulated juices to the pan with the vegetables. Pour the prepared sauce over everything and toss to coat. Stir briefly and bring to a simmer (about 1 minute).

Thicken the sauce & finish

Stir the cornstarch slurry to re-combine and pour it into the pan while stirring constantly. Cook for 30–60 seconds until sauce thickens and becomes glossy and just coats the beef and vegetables. Taste and adjust seasoning — add a pinch of salt or a splash of rice vinegar if needed.

Garnish

Remove from heat and sprinkle with sliced scallions, 1 teaspoon sesame seeds and chopped cilantro or parsley if using. Serve immediately over steamed jasmine rice or noodles with lime wedges on the side.