Beef Or Shrimp Recipe

Prepare beef

If using beef: freeze steak 20-30 minutes to firm it, then slice thinly across the grain into bite-size strips (about 1/8–1/4 inch thick). Pat dry with paper towels.

Prepare shrimp

If using shrimp: peel and devein shrimp, pat dry with paper towels. If tails are on, leave them for presentation or remove for easier eating.

In a medium bowl combine soy sauce, oyster sauce, sesame oil, mirin (or sherry), cornstarch, water, brown sugar, and black pepper. Whisk until the cornstarch is dissolved and the sauce is uniform. Reserve about 1 tablespoon of the sauce for tossing cooked protein at the end.

If using beef: place sliced beef in a bowl and add half of the prepared sauce. Toss to coat and let marinate 10–20 minutes at room temperature (or up to 1 hour in the fridge). If using shrimp: toss shrimp with half the sauce and let sit 10–15 minutes.

Prepare vegetables: slice scallion whites and greens separately, julienne red pepper, cut broccoli into small florets. Mince garlic and ginger.

Heat a large skillet or wok over high heat until very hot (about 2–3 minutes). Add 1 tablespoon oil and swirl to coat.

If using beef: add half the beef in a single layer (don’t overcrowd) and sear without moving for 45–60 seconds to get a good brown, then stir-fry 1–2 more minutes until just cooked through. Remove beef to a plate. Repeat with remaining beef and oil if needed.

If using shrimp: add remaining 1 tablespoon oil to the hot pan. Add shrimp in a single layer and sear 1–2 minutes per side until opaque and pink and just cooked through. Remove shrimp to a plate.

Add a splash (about 1 tablespoon) oil if pan looks dry, then add garlic, ginger, and scallion whites. Stir-fry 20–30 seconds until fragrant but not browned.

Add bell pepper and broccoli; stir-fry 2–3 minutes until vegetables are crisp-tender. If using tougher broccoli or larger pieces, add 1–2 tablespoons water and cover for 30–45 seconds to steam, then uncover and continue.

Return the cooked protein (beef or shrimp) to the pan with the vegetables. Stir to combine.

Give the reserved sauce a quick stir (cornstarch may settle) and pour it into the pan. Stir continuously for 1–2 minutes as the sauce thickens and coats the protein and vegetables. If sauce becomes too thick, add 1 tablespoon water to loosen.

Taste and adjust seasoning: add a pinch more salt, soy sauce, or a squeeze of lime if desired. Sprinkle sesame seeds and sliced scallion greens over the finished dish.

Serve immediately over cooked rice or noodles and garnish with cilantro or extra scallion if using.