Chinese Style Steak Slices Recipe

Slice and prepare steak

Trim excess fat from the steak and place in the freezer for 20–30 minutes until slightly firm (this makes very thin slicing easier). Using a sharp knife, slice the steak across the grain into 1/8–1/4-inch thin strips. Aim for uniform thickness for even cooking.

Marinate

In a bowl combine 3 tbs low-sodium soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp baking soda (optional), 1/2 tsp sesame oil and 1/4 tsp white pepper. Add the sliced steak and toss to coat thoroughly. Let marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour. If using baking soda, rinse lightly after 45 minutes and pat dry before cooking (baking soda can change texture if overused).

Prep aromatics and sauce

While the steak marinates, peel and mince the garlic, julienne or finely mince the ginger (about 1 tbs), and thinly slice scallions, separating whites from greens. In a small bowl combine 2 tbs light soy sauce, 1/2 tsp dark soy sauce, 1 tbs oyster sauce, 1 tsp brown sugar, 1/2 cup chicken stock (or water), and 1 tsp rice vinegar. Stir to dissolve the sugar. Prepare a cornstarch slurry by mixing 1 tbs cornstarch with 1 tbs cold water; set aside.

Heat pan

Heat a large wok or heavy skillet over high heat until very hot. Add 1–2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Quick-sear steak

Working in a single layer (cook in batches if necessary), add marinated steak strips to the hot wok in a single layer. Stir-fry quickly for 45–90 seconds until just browned at the edges but still tender; do not overcook. Remove seared steak to a plate and keep warm. Add additional 1 tbs oil between batches if needed.

Aromatics

With the wok still hot and a thin film of oil remaining, add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for 15–30 seconds until fragrant but not burned. If using red pepper flakes or fresh chile, add now and stir once.

Build the sauce

Pour the pre-mixed sauce (light soy, dark soy, oyster, sugar, stock, vinegar) into the wok. Bring to a rapid simmer, scraping up any browned bits from the bottom of the pan. Taste and adjust seasoning: add a pinch more sugar, soy, or vinegar to balance sweet-salty-acid as desired.

Thicken and finish

Stir the cornstarch slurry (it may have settled) and slowly drizzle it into the simmering sauce while stirring. The sauce should thicken in 20–30 seconds to a glossy coating consistency. Add the seared steak back to the wok and toss to coat in the sauce, heating through for 30–45 seconds. Finish with 1/2 tsp toasted sesame oil and 1/4 tsp cracked black pepper. Stir in the green parts of the scallions.

Transfer the steak slices to a warmed serving platter. Sprinkle with toasted sesame seeds and additional sliced scallion greens. Serve immediately with steamed rice or noodles.

Serve size: Divide into 4 appetizer portions or 2 main-course portions depending on appetite. Leftovers keep refrigerated up to 2 days; reheat briefly in a hot skillet to avoid drying out.