Garlic Stir-fry With Beef Recipe

Prepare and marinate beef

Slice the flank steak thinly across the grain into roughly 1/8–1/4-inch strips. Place the slices in a bowl and add 2 tbs soy sauce, 1 tbs rice wine (or dry sherry), 1 tsp cornstarch, 1 tsp vegetable oil and the optional 1 tsp baking soda if using. Toss to coat, cover, and refrigerate for 15–30 minutes (up to 1 hour). The cornstarch and oil help create a silky texture when stir-frying.

Prep vegetables

While the beef marinates, mince the garlic and ginger. Trim and thinly slice the scallions, separating whites from greens. Cut the red bell pepper into thin strips, slice the carrot on a diagonal into thin coins, and break broccoli into bite-sized florets. Pat vegetables dry so they sear well.

Blanch broccoli (optional for quicker, tender-crisp result): bring a pot of salted water to a boil, add broccoli and blanch 30–45 seconds, then transfer to an ice bath to stop cooking. Drain thoroughly before stir-frying.

Mix the sauce

In a small bowl combine 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce (if using), 1 tsp sesame oil, 1 tsp brown sugar or honey, and 1 tbs broth or water. In a separate small cup stir 1 tsp cornstarch into 2 tbs cold water to make a slurry; set both aside. (If you prefer a thicker sauce, increase slurry to 2 tsp cornstarch.)

Heat the wok or skillet

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

Flash-fry the beef: add half the marinated beef in a single layer (do not overcrowd). Stir-fry 30–60 seconds until just browned but not fully cooked through. Remove to a plate and repeat with remaining 1 tbs oil and beef. Keeping beef slightly underdone prevents overcooking later.

Stir-fry aromatics and vegetables: add the white parts of the scallions, minced garlic and ginger to the hot wok and stir 15–20 seconds until fragrant (do not burn). Add carrots and red bell pepper and stir-fry 1–2 minutes. Add broccoli and continue tossing 1–2 minutes until vegetables are bright and crisp-tender.

Combine beef and sauce: return the beef and any accumulated juices to the wok. Pour the prepared sauce over everything and toss to combine. Give the cornstarch slurry a quick stir and pour it into the wok while stirring; the sauce will thicken in 30–60 seconds and coat the beef and vegetables.

Finish and season: taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp black pepper (or more soy for salt). Add a pinch (about 1/4 tsp) red pepper flakes if you want heat. Stir in the scallion greens and 1 tsp toasted sesame seeds. Remove from heat immediately to avoid overcooking.

Serve: transfer to a serving plate and serve hot over steamed rice or noodles.