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
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Slice beef thinly against the grain and toss with 2 tablespoons of cornstarch.
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Stir soy sauce, water, brown sugar, garlic, and ginger in a bowl to make the sauce.
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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.
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In the same wok, add sesame oil, green onions, and chilies. Stir-fry briefly.
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Pour in the sauce and let it bubble. Add the cornstarch slurry and stir until thickened.
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Return beef to the wok and toss until evenly coated.
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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