Beef, Garlic Recipe

Prep and Marinate

Place the thinly sliced beef in a bowl. Add soy sauce, oyster sauce, rice wine, cornstarch, sugar, black pepper, and kosher salt. Toss to coat thoroughly. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). The cornstarch will slightly tenderize and give the beef a glossy finish when cooked.

Prepare aromatics

While the beef marinates, mince the garlic, grate the ginger, and slice the scallions separating whites from greens. Measure out broth, dark soy, sesame oil and optional chili flakes. Mix the beef broth, dark soy (if using), and sesame oil in a small bowl and set aside.

Cook beef

Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add half of the marinated beef in a single layer, spreading it out so pieces sear quickly; do not crowd. Sear 45–60 seconds per side, stirring once, until browned but still slightly pink inside. Transfer to a plate. Repeat with remaining 1 tablespoon oil and the rest of the beef. Cooking in two batches prevents steaming and ensures a good sear.

Build the sauce

Reduce heat to medium-high, add the butter to the pan. When melted, add the minced garlic, grated ginger and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant and golden (do not burn the garlic). Add the reserved broth mixture and optional chili flakes; scrape any browned bits from the bottom of the pan with a spatula.

Thicken and finish

Bring the sauce to a gentle simmer. Stir the cornstarch slurry (1 tbs cornstarch + 1 tbs water) and slowly add to the simmering sauce, stirring constantly until it thickens, about 30–60 seconds. Return the seared beef (and any juices) to the pan and toss to coat in the sauce for 1–2 minutes, just until beef is heated through and sauce clings to pieces. Taste and adjust seasoning with a pinch of salt or extra soy if needed. Stir in sesame oil and the green parts of the scallions.

Serve

Transfer beef to a serving platter, garnish with chopped cilantro or additional scallion greens. Serve immediately over steamed rice or noodles.