Ginger Beef Recipe

Slice and combine

Slice flank steak thinly across the grain into 1/8–1/4-inch strips. Place sliced beef in a bowl and add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp grated fresh ginger, 1 tsp minced garlic, 1 tbsp brown sugar and 1 tbsp cornstarch. Toss to coat thoroughly so the cornstarch and seasonings cling to the beef. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Rinse 1 cup jasmine rice under cold water until water runs mostly clear. Combine rice with 1.25 cups water and a pinch of salt in a small pot. Bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes before fluffing with a fork.

While the beef marinates, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp hoisin sauce, 2 tbsp dark brown sugar, 2 tsp finely minced ginger, 1 tsp minced garlic, 1 tbsp rice vinegar and 1 cup water in a bowl until sugar dissolves. Keep 2 tsp cornstarch mixed with 2 tsp water aside as a slurry to thicken the sauce at the end. Taste and adjust sweetness or salt to preference; set sauce aside.

Heat a large skillet or wok over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. Working in a single layer (cook in two batches if necessary to avoid steaming), add half the marinated beef in a single layer and sear, undisturbed, 45–60 seconds until browned on one side. Toss and stir-fry the beef another 30–45 seconds until just cooked through but still tender. Transfer cooked beef to a plate and repeat with remaining beef. Keep beef warm.

Wipe the pan lightly with a paper towel if excess fond or oil remains. Add an additional 1 tsp oil if needed. Reduce heat to medium-high and add the thinly sliced onion and red bell pepper. Stir-fry 2–3 minutes until they begin to soften but still have some bite. Add sliced green onions (reserve a little green for garnish) and stir 30 seconds.

Return all cooked beef to the pan. Give the prepared sauce a quick stir then pour it into the pan with the beef and vegetables. Bring to a simmer for 1 minute.

Stir the reserved cornstarch slurry once more and slowly drizzle it into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens to a glossy coating. Remove from heat and stir in 1 tsp toasted sesame oil and 1 tsp crushed red pepper flakes (adjust to heat preference).

Divide the cooked jasmine rice between 2 plates. Spoon the ginger beef and vegetables over the rice. Sprinkle with toasted sesame seeds, chopped cilantro if using, and remaining sliced green onions. Serve immediately.