Ingredients
Beef Marinade
- 1 pound flank or skirt steak, thinly sliced against the grain
- 2 tablespoons Shaoxing wine or dry cooking sherry
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons cornstarch
Sauce and Stir-fry
- ¼ cup plus 2 tablespoons low-sodium soy sauce (remaining amount)
- 3 tablespoons cornstarch (divided: 1 tablespoon for slurry)
- 3 tablespoons vegetable or avocado oil (divided)
- 3 tablespoons light brown sugar
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 5 green onions (white and green parts separated, cut into 2 inch pieces)
- 5 whole dried chili peppers
- 2 tablespoons water (for slurry)
- ¾ cup water
Instructions
- Marinate the steak: In a medium bowl, toss the thinly sliced flank or skirt steak with Shaoxing wine and 2 tablespoons of low-sodium soy sauce until well coated. Sprinkle 2 tablespoons of cornstarch over the beef and toss again to evenly coat all pieces.
- Cook the steak: Heat 2 tablespoons of vegetable or avocado oil in a large wok or heavy-bottom skillet over medium-high heat. Once the oil is hot and shimmering, add the coated steak in a single layer. Cook for 1 to 2 minutes on each side until the edges become crisp. Transfer the cooked steak to a plate and set aside.
- Prepare the sauce slurry: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Stir in the light brown sugar, the remaining ¼ cup of soy sauce, and ¾ cup water until everything is combined.
- Sauté aromatics: In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the minced ginger, garlic, white parts of the green onions, and dried chili peppers. Stir frequently and cook until fragrant, about 1 minute.
- Thicken the sauce: Pour the prepared sauce mixture into the skillet and cook, stirring regularly, until it thickens, about 2 to 3 minutes.
- Combine and finish cooking: Add the green parts of the green onions along with the cooked steak and any accumulated juices to the skillet. Stir to coat the beef evenly with the sauce. Cook for an additional 2 to 3 minutes until heated through and well combined. Serve immediately.
Notes
- Be sure to slice the beef thinly and against the grain to ensure tenderness.
- Shaoxing wine can be substituted with dry cooking sherry if unavailable.
- Adjust the number of dried chili peppers to control heat level to your preference.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
