Chinese-American · Free recipe
Ginger Beef Stir-Fry
Flank steak sliced thin and velveted with cornstarch and baking soda stays silky while it sears in a smoking wok. Loads of fresh ginger, snap peas, and red pepper follow, all pulled together with a savory oyster-soy sauce that clings rather than pooling, and the wok work takes under ten minutes.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Method
-
Toss the beef with the baking soda, 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp water and let it sit for 15 minutes.
-
Whisk the remaining soy sauce, oyster sauce, Shaoxing wine, brown sugar, remaining cornstarch, and 1/4 cup water into a sauce.
-
Heat a wok over high heat until smoking, add 2 tbsp peanut oil, and spread the beef in a single layer; sear for 1 minute, flip, and cook 30 seconds more until just browned, then remove.
-
Add the remaining oil, then the ginger and garlic, and stir for 30 seconds until fragrant and the ginger edges begin to crisp.
-
Add the snap peas and bell pepper and stir-fry for 2 minutes, until bright and crisp-tender.
-
Return the beef with the scallions, pour in the sauce, and toss for 1 minute, until glossy and thickened, then drizzle with sesame oil and serve over rice.
Zest note from the test kitchen
Slide the flank steak into the freezer for 20 minutes before slicing; firm meat lets you cut even, thin strips that cook in seconds.
