Beef in Stir-Fry Sauce
For extra flavor, prepare the sauce earlier in the day to give the flavors more time to blend. Refrigerate the sauce in a sealed container until ready to use. For stir-frying, it’s best to choose cuts of beef that are lean and tender, such as flank steak or sirloin steak.
Serves: 2Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 3 Tbsp. plus 1 Tbsp. soy sauce, divided
- 3 Tbsp. water
- 1 Tbsp. oyster sauce
- 2 tsp. red wine vinegar
- 2 tsp. granulated sugar
- 1 tsp. garlic salt
- 1⁄4 tsp. ground black pepper
- 3⁄4 lb. flank steak, cut against the grain into thin strips
- 1 Tbsp. Chinese rice wine
- 1 1⁄2 tsp. cornstarch
- 3 Tbsp. peanut oil, divided
- 2 cloves garlic, peeled and minced
- 2 slices ginger, peeled and minced
- 2 cups green beans, trimmed
- 1 cup baby corn, drained, halved
- 1⁄2 tsp. salt
- Combine 3 tablespoons soy sauce, water, oyster sauce, red wine vinegar, granulated sugar, garlic salt, and ground black pepper in a small bowl; set aside.
- Place beef in a bowl and add remaining 1 tablespoon soy sauce, rice wine, and cornstarch. Marinate for 15 minutes.
- Heat a wok or medium skillet over medium-high heat until first wisps of smoke begin to appear. Add 2 tablespoons oil. When oil is hot, add garlic. Stir-fry for 10 seconds, then add beef. Let sear briefly, then stir-fry beef, stirring and moving it around the pan until it is no longer pink. Remove and drain in a colander or on paper towels.
- Heat remaining 1 tablespoon oil in wok or skillet. Add ginger and stir-fry for 10 seconds. Add green beans and stir-fry for 1 minute. Add baby corn. Stir-fry vegetables for 1 more minute, sprinkling with salt.
- Add sauce and bring to a boil. Add beef back into pan. Stir-fry for 1 to 2 more minutes, thoroughly mixing ingredients. Serve hot.