Beef Hop Frog Recipe

Slice and Tenderize

Trim any excess fat from the steak and slice it thinly against the grain into strips about 1/4-inch thick. If using baking soda for extra tenderization, sprinkle the baking soda over the sliced beef, toss to coat, and let rest 10 minutes, then rinse briefly and pat dry.

Marinate

In a bowl combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine and 1 teaspoon cornstarch. Add the sliced beef and toss until evenly coated. Let marinate 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Prepare all vegetables and aromatics before cooking: cut bell peppers and onion into 1/2-inch pieces, slice scallions into 1-inch pieces, mince garlic and ginger, and slice chiles if using. Keep these components ready to add quickly during stir-frying.

Whisk together 1/2 cup beef or chicken stock, 1 tablespoon hoisin sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar and 1/2 teaspoon sesame oil in a small bowl. In a separate small cup mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and set aside.

Heat the Wok or Skillet

Place a wok or large heavy skillet over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat.

Flash-Fry the Beef

Working quickly so the pan stays hot, add half the marinated beef in a single layer and sear without moving for about 30–45 seconds, then stir and cook another 30 seconds until just browned but not fully cooked through. Remove to a plate and repeat with the remaining beef. This keeps the beef tender.

Cook Aromatics & Vegetables

Add a touch more oil if the pan is dry. Add minced garlic and ginger and sliced chiles; stir-fry 15–20 seconds until fragrant (do not burn). Add the onion and bell peppers and stir-fry 1.5–2 minutes until they begin to soften but remain crisp-tender. Add the white parts of the scallions during this step; reserve green tops for garnish.

Combine Beef and Sauce

Return the seared beef and any collected juices to the pan. Pour the prepared sauce over the mixture and stir to combine. Bring to a simmer for 30–45 seconds.

Thicken Sauce

Give the cornstarch slurry a quick stir then pour it into the pan while stirring continuously. Cook 30–60 seconds until the sauce thickens and coats the beef and vegetables. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to preference.

Finish

Stir in the scallion greens and a drizzle of sesame oil if desired. Remove from heat.

Garnish and Serve: Transfer to a serving plate, sprinkle toasted sesame seeds and fresh cilantro leaves if using. Serve immediately over steamed rice or with noodles.