Jade Beef Recipe

Prepare and marinate beef

Slice flank steak thinly across the grain into 1/8–1/4-inch slices. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tbs vegetable oil and (if using) 1 tsp baking soda. Add the beef and toss until every piece is evenly coated. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Mix sauce

In a small bowl whisk together 1.5 tbs oyster sauce, 0.5 tbs dark soy sauce, 0.5 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar and 3 tbs chicken broth or water. In a separate small cup dissolve 1 tsp cornstarch into 1 tbs cold water to make a slurry; set both aside.

Prep vegetables

Trim and rinse the sugar snap peas or snow peas. Chop leafy greens into bite-size pieces. Separate scallion whites and greens and slice thinly. Mince garlic and julienne ginger. If using chilies and herbs, thinly slice and set aside.

Blanch greens (optional)

If using thicker greens like gai lan or bok choy, blanch them in boiling salted water for 30–45 seconds until bright green, then transfer to ice water to stop cooking. Drain and set aside.

Cook beef

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs oil (for stir-frying) and swirl to coat. Add the marinated beef in a single layer — work in batches if necessary to avoid crowding — and sear undisturbed for about 30–45 seconds, then stir-fry for another 30–45 seconds until just browned but still tender. Remove beef to a plate and set aside.

Aromatics and vegetables

Lower heat to medium-high. Add a touch more oil if the wok is dry. Add minced garlic, ginger and scallion whites; stir-fry 15–20 seconds until fragrant. Add sugar snap peas and stir-fry 45–60 seconds until crisp-tender. Add the blanched or raw leafy greens and sliced chilies (if using) and stir until greens begin to wilt, about 30–45 seconds.

Combine and sauce

Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the ingredients and toss to combine. Give the cornstarch slurry another stir and pour it into the wok while stirring constantly. Cook for 30–60 seconds until the sauce thickens and evenly coats the beef and vegetables.

Finish

Stir in sesame oil and most of the scallion greens (reserve a few for garnish). Taste and adjust seasoning with a pinch of salt or a splash more soy or vinegar if needed. Remove from heat and toss in fresh herbs (basil or cilantro) if using.

Serve the Jade Beef immediately over steamed jasmine rice. Garnish with reserved scallion greens and a sprinkle of toasted sesame seeds. Offer lime wedges on the side for a bright squeeze if desired.