Beef Stir Fry Recipe


For the beef:
  • 12 ounces flank steak, trimmed of excess fat and sinew
  • 1 tablespoon peeled, minced garlic
  • 1½ teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon peanut or vegetable oil
  • 1 teaspoon Shaoxing wine or dry sherry
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the stir-fry:
  • 2 tablespoons Fish sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons peanut or vegetable oil
  • 1½ cups sugar snap peas (about 7 ounces), strings removed
  • 1 cup very thinly sliced carrots (about 2 small)
  • 4 medium scallions, halved lengthwise and cut into 2-inch pieces
  • ¼ cup pickled ginger slices (about 1 ounce), coarsely chopped if large
  • Steamed Rice
Beef Stir Fry Recipe


For the beef:
  1. Cut the flank steak with the grain into 2-inch-wide strips, then cut each strip against the grain into ¼-inch-thick slices. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
For the stir-fry:
  1. Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a plate.
  3. Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the sugar snaps and carrots. Stir-fry until just warmed through, about 1 minute. Return the beef and any accumulated juices to the wok along with the reserved oyster sauce mixture, green onions, and pickled ginger. Stir-fry until the beef is just cooked through and the pickled ginger is well distributed, about 30 to 60 seconds. Serve with steamed rice.

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