Beef Stir Fry
- 1lb flank steak
- 1medium white onion sliced and separated in layers
- 4 scallions cut into 2-inch segments with whites and greens separated
- 4 cloves garlic minced
- 1/2 of red pepper sliced
- 1/2 cup broccoli spears
- 1/2 cup green beans
- 1 tablespoon vegetable oil or any neutral oil
Beef Marinade:
- 1tablespoon regular soy sauce
- 5tablespoon cornstarch or potato starch
- 2teaspoon Shaoxing wine or rice vinegar
- 2teaspoon sesame oil
- ½teaspoon baking soda
- 1tablespoon Vegetable oil or any neutral oil
Sauce:
- 1tablespoon Shaoxing wine or rice vinegar
- 1tablespoon oyster sauce or vegetarian stir fry sauce
- ½tablespoon dark soy sauce or sub with regular soy sauce
- 1teaspoon cornstarch or potato starch
- ¼teaspoon black pepper or white pepper
- 4tablespoon cold water
- 1teaspoon white granulated sugar or brown sugar
INSTRUCTIONS
- Slice flank steak against the grain, on an angle into ¼-inch thin slices. Transfer to a medium bowl. Tip: to easily slice beef thinly, freeze the exposed beef for 40 minutes until the exterior is hard to touch and slice with a sharp knife.
- Marinate beef with Marinade ingredients as listed above. Marinate at room temperature for 15-20 minutes.
- In a small bowl, combine Sauce ingredients as listed above. Set aside.
- In a large skillet on low heat, heat vegetable oil. Stir fry white onions and scallion whites for 30 seconds. Remove and set aside.
- Stir fry the remaining vegetables approx 2-3 min
- Increase to medium high heat, add marinated beef in a single layer and spread apart. Brown beef on each side for 2-3 minutes per side.
- Reduce to medium heat, pour prepared sauce in a circular motion, and stir fry for another 30-60 seconds until sauce thickens.
- Toss back in garlic, scallion greens, all the other vegetables and cooked onions from before. Stir fry for another 30-60 seconds. Remove off heat and enjoy with a bowl of plain rice and your favorite vegetables!
