A classic Chinese dish that pairs extremely well with white rice. Most of the labor is in the prep, i.e., chopping the veggies & slicing the beef. I like to kick this recipe up with a bit of fresh jalapeño.
Ingredients:
2 lbs. flank steak, sliced thinly across the grain
2 tsp. baking soda
5 tbsp. water
8 scallions, thinly sliced along bias (separate the green and white parts)
5 cloves garlic, minced
1 tbsp. ginger, thinly julienned
1 jalapeño pepper or Fresno chili, seeded and thinly sliced
Marinade:
1 tbsp. vegetable oil
1 tbsp. soy sauce
1 tbsp. cornstarch
Sauce:
1 tbsp. oyster sauce
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tbsp. rice wine or Shaohsing wine
1 tsp. Maggi sauce or Worcestershire sauce (optional)
2 tsp. sesame oil
3 tbsp. water
1 tsp. sugar
1/4 tsp. white pepper
4 tbsp. cornstarch (to dredge beef)
1/3 cup vegetable oil
1. In a bowl, combine the thinly sliced beef with the baking soda and 4 tbsp. water; mix well to combine. Cover with plastic wrap, place in the refrigerator, and marinate for a minimum of 30 minutes up to 2 hours (this step will tenderize the beef the same way they do in Chinese restaurants).
2. Combine the sauce ingredients together in a small bowl, cover with plastic wrap and set aside.
3. Remove the beef from the frig and place into a colander. Rinse the beef well under running water to rinse off the baking soda; pat the beef dry with paper towels and place into a large bowl. Add the marinade ingredients and mix well to combine. Cover with plastic wrap and place in the frig to marinate 20-30 minutes.
4. Place 4 tbsp. cornstarch onto a large plate; add the beef and toss with the cornstarch until lightly coated.
5. Heat a wok or deep saute pan over high heat until very hot then add 1/3 cup vegetable oil. Add the beef, separate with spatula and let cook for about 1 minute without stirring. Turn the beef over and cook for another 30 seconds. Using a slotted spoon, remove the beef to a bowl or plate and set aside.
6. Reheat the remaining oil in the pan over high heat; add the julienned ginger and garlic, stirring constantly for 10-15 seconds. Add the white parts of the scallions, toss briefly.
7. Add the reserved beef and any juices, the green parts of the scallions, and the sliced Fresno chili. Toss briefly then stir in the sauce; stir constantly for 10-20 seconds or until the sauce has thickened and mostly evaporated.
8. Plate the beef on a serving platter and served with steamed white rice.
Ingredients:
2 lbs. flank steak, sliced thinly across the grain
2 tsp. baking soda
5 tbsp. water
8 scallions, thinly sliced along bias (separate the green and white parts)
5 cloves garlic, minced
1 tbsp. ginger, thinly julienned
1 jalapeño pepper or Fresno chili, seeded and thinly sliced
Marinade:
1 tbsp. vegetable oil
1 tbsp. soy sauce
1 tbsp. cornstarch
Sauce:
1 tbsp. oyster sauce
1 tbsp. hoisin sauce
2 tbsp. soy sauce
1 tbsp. rice wine or Shaohsing wine
1 tsp. Maggi sauce or Worcestershire sauce (optional)
2 tsp. sesame oil
3 tbsp. water
1 tsp. sugar
1/4 tsp. white pepper
4 tbsp. cornstarch (to dredge beef)
1/3 cup vegetable oil
1. In a bowl, combine the thinly sliced beef with the baking soda and 4 tbsp. water; mix well to combine. Cover with plastic wrap, place in the refrigerator, and marinate for a minimum of 30 minutes up to 2 hours (this step will tenderize the beef the same way they do in Chinese restaurants).
2. Combine the sauce ingredients together in a small bowl, cover with plastic wrap and set aside.
3. Remove the beef from the frig and place into a colander. Rinse the beef well under running water to rinse off the baking soda; pat the beef dry with paper towels and place into a large bowl. Add the marinade ingredients and mix well to combine. Cover with plastic wrap and place in the frig to marinate 20-30 minutes.
4. Place 4 tbsp. cornstarch onto a large plate; add the beef and toss with the cornstarch until lightly coated.
5. Heat a wok or deep saute pan over high heat until very hot then add 1/3 cup vegetable oil. Add the beef, separate with spatula and let cook for about 1 minute without stirring. Turn the beef over and cook for another 30 seconds. Using a slotted spoon, remove the beef to a bowl or plate and set aside.
6. Reheat the remaining oil in the pan over high heat; add the julienned ginger and garlic, stirring constantly for 10-15 seconds. Add the white parts of the scallions, toss briefly.
7. Add the reserved beef and any juices, the green parts of the scallions, and the sliced Fresno chili. Toss briefly then stir in the sauce; stir constantly for 10-20 seconds or until the sauce has thickened and mostly evaporated.
8. Plate the beef on a serving platter and served with steamed white rice.
Sliced jalapeños, minced ginger, minced garlic & thinly shredded scallions.
Flank steak
Flank steak thinly sliced.
Maggi sauce, oyster sauce, sesame oil, soy sauce & white pepper.
Combine seasonings with the thinly sliced beef.
Remove to a serving platter and serve with steamed white rice.
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