Beef Recipe

Marinate the beef

In a medium bowl combine soy sauce, Worcestershire sauce, 1 tbsp olive oil, brown sugar, minced garlic (3 cloves), black pepper, and kosher salt. Add the beef cubes and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours. Remove beef from refrigerator 10 minutes before cooking to come closer to room temperature.

While the beef marinates, prepare the vegetables: slice the onion thinly, cut the carrot into 1/4-inch rounds, and slice the bell pepper into 1/2-inch strips. Mince 2 cloves of garlic and grate 1 tsp fresh ginger. Slice scallions and set aside for garnish.

Sear beef in a hot pan

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 to 2 tbsp vegetable oil and swirl to coat. Working in a single layer and in batches if necessary to avoid crowding, add beef cubes and sear undisturbed for 1.5–2 minutes per side until browned. Remove seared beef to a plate and reserve juices in the pan.

Saute aromatics and vegetables

Reduce heat to medium-high. If pan looks dry, add another 1 tsp oil. Add the sliced onion and carrot first and sauté 2–3 minutes until beginning to soften. Add bell pepper, minced garlic (2 cloves), and grated ginger and cook another 1–2 minutes until fragrant and vegetables are crisp-tender.

Combine beef and sauce

Return the seared beef and any accumulated juices to the pan. Stir to combine with vegetables.

In a small bowl combine beef broth (3 tbsp), oyster sauce (1 tbsp), and mirin or dry sherry (1 tbsp) if using. Pour the sauce into the pan with beef and vegetables and bring to a gentle simmer. In another small bowl mix cornstarch (1 tsp) with cold water (1 tbsp) to make a slurry. Stir slurry into simmering sauce and cook 1 minute until sauce thickens and glazes meat and vegetables. Taste and adjust seasoning with a pinch of salt or extra soy if needed.

Finish the dish by stirring in 1 tsp butter (optional) and 1 tsp sesame oil for sheen and flavor. Remove from heat. Spoon beef and vegetables over steamed rice or noodles. Garnish with sliced scallions and chopped cilantro. Serve immediately.