Description
A quick and flavorful stir-fry dish made with tender slices of beef seared until caramelized, then coated in a glossy soy, garlic, and ginger sauce. Perfect with rice or noodles and ready in under 30 minutes.
Ingredients
1 pound flank steak or sirloin, sliced thinly against the grain
2 tablespoons cornstarch (for coating beef)
½ cup low-sodium soy sauce
½ cup water or beef broth
⅓ cup brown sugar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
4–5 green onions, cut into 2-inch pieces
1–2 small dried red chilies (optional)
1 tablespoon sesame oil
Neutral oil for stir-frying (canola or vegetable oil)
Instructions
Slice beef thinly against the grain and toss with 2 tablespoons cornstarch.
Mix soy sauce, water, brown sugar, garlic, and ginger in a bowl to make the sauce.
Heat oil in a wok or skillet over high heat. Cook beef slices in batches for 1–2 minutes per side until browned; remove and set aside.
In the same wok, add sesame oil, green onions, and chilies. Stir-fry briefly.
Pour in the sauce and let it bubble. Add the cornstarch slurry and stir until thickened.
Return beef to the wok and toss until evenly coated.
Serve hot with rice or noodles, garnished with sesame seeds or extra green onions.
Notes
Slice beef while slightly chilled for easier, thinner cuts.
To make the beef extra tender, marinate briefly with a pinch of baking soda before cooking.
Adjust sweetness or saltiness by tweaking sugar or soy sauce to taste.
Add vegetables like broccoli or bok choy for a one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American / Chinese-American
Nutrition
- Serving Size: 1 serving (about ¼ of recipe)
- Calories: 420
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg