Sizzling Chinese Style Steak Slices Recipe

Slice the steak

Place steak in the freezer 20–30 minutes until slightly firm but not frozen; slice very thinly across the grain into 1/8–1/4 inch (3–6 mm) strips. Thinner slices give the best, tender bite.

Marinate and velvet

In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tbs vegetable oil, 1 tsp baking soda (if using for extra tenderizing), 1/2 tsp kosher salt and 1/4 tsp black pepper. Add sliced steak and toss to coat thoroughly. Let rest at room temperature for 15–30 minutes. The cornstarch and oil will help create a silky surface when seared.

While steak marinates, mix the sauce in a small bowl: 2 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tsp rice or black vinegar, 1 tsp brown sugar or honey, 1/2 tsp sesame oil, and 1/2 cup hot chicken or beef stock. Stir until sugar dissolves. In a separate small bowl combine 1 tsp cornstarch with 1 tsp cold water to make a slurry and set aside.

Prep aromatics and vegetables: separate scallion whites from greens and slice on the bias; julienne ginger; thinly slice garlic, red bell pepper and chilies (if using).

Heat a large heavy skillet or wok over high heat until very hot (3–4 minutes). Add 1–2 tbs neutral oil and swirl to coat.

Sear the steak

Working in a single layer and in two quick batches (do not crowd), add the marinated steak to the hot pan in one layer. Let it sit undisturbed 30–45 seconds so it browns, then stir-fry 30–60 more seconds until edges are browned but center remains tender. Remove each batch to a plate and keep warm. Wipe pan briefly with a paper towel if there is excessive char.

Cook aromatics

Add remaining 1 tbs oil to the hot pan. Add ginger, sliced garlic and scallion whites; stir-fry 10–20 seconds until fragrant but not burned. Add red bell pepper and sliced chili and stir-fry 20–30 seconds to maintain crispness.

Return both batches of seared steak to the wok with the aromatics. Stir to combine for 10–15 seconds.

Pour the prepared sauce into the pan and bring to a quick simmer over high heat. Stir and let the sauce reduce for 20–30 seconds.

Give the cornstarch slurry a quick stir, then drizzle into the simmering sauce while stirring. Cook 15–30 seconds more until sauce thickens and glazes the beef. Taste and adjust seasoning with a pinch of salt, a dash more soy, or a little sugar if needed.

Turn off heat and add 1/2 tsp sesame oil and sliced scallion greens. Toss to coat. Transfer to a warmed serving platter.

Garnish with toasted sesame seeds, extra scallion greens and a light dusting of white pepper if desired. Serve immediately with steamed rice or noodles.