Sliced Beef Recipe

Slice and Marinate

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch slices. Place the slices in a bowl and add 3 tbs soy sauce, 1 tbs rice wine, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp sugar, and 1 tsp black pepper. Toss to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours (short marination tenderizes and seasons the beef).

Prepare aromatics and vegetables: thinly slice 3 cloves garlic, julienne 1 tbs fresh ginger, slice 3 scallions on the bias separating whites and greens, and thinly slice 1/2 cup red bell pepper if using. Keep them ready to go because the cooking is fast.

Mix the sauce: in a small bowl combine 1/4 cup low-sodium stock, 1 tbs oyster sauce, 1 tsp hoisin (if using), and 1/2 tsp dark soy (if using). In a separate small cup, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Set both near the stove.

Cook Beef

Heat a large skillet or wok over high heat until very hot. Add 1–2 tbs neutral oil and swirl to coat. Remove the marinated beef from the fridge and spread the slices in a single layer in the hot pan — you may need to cook in two batches to avoid steaming. Let the meat sear undisturbed for about 30–45 seconds, then stir and cook until just browned and medium-rare to medium, about 1–1.5 minutes more total per batch. Transfer cooked beef to a plate and tent with foil.

Aromatics & Vegetables

Lower heat slightly to medium-high and add another 1 tbs oil if the pan looks dry. Add the garlic and ginger and stir-fry for 10–15 seconds until fragrant (do not burn). Add the white parts of the scallions and the red bell pepper; stir-fry 30–45 seconds until peppers begin to soften but remain crisp.

Finish with Sauce

Return the beef and any accumulated juices to the pan. Stir to combine with the aromatics. Pour the prepared sauce over the beef and stir. Give the cornstarch slurry a quick whisk and pour it into the pan while stirring; the sauce will come together and thicken within 30–60 seconds. Taste and adjust seasoning with a little extra soy sauce or salt if needed.

Turn off the heat and stir in the green parts of the scallions and 1 tsp toasted sesame seeds. Sprinkle 0.25 tsp freshly ground black pepper and garnish with 2 tbsp cilantro leaves if desired. Let rest 1 minute, then transfer to a serving plate.

Serve immediately over steamed rice or noodles. This recipe yields about 4 modest servings as part of a meal (or 2–3 generous servings as a main with sides).