Description
Tender slices of beef stir fried with ginger, garlic, and green onions in a glossy savory sauce. This classic Cantonese style dish is quick, deeply flavorful, and perfect served over steamed rice.
Ingredients
Scale
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, thinly sliced
- 2 garlic cloves, minced
- 3 green onions, sliced into 1 inch pieces
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- Preheat your wok or large skillet over medium high heat until hot.
- In a bowl, combine the sliced beef with 2 tablespoons soy sauce, cornstarch, sesame oil, sugar, and white pepper. Mix well and let marinate for 15 minutes.
- Add 1 tablespoon vegetable oil to the hot pan and swirl to coat.
- Add the marinated beef in a single layer and cook for 1 to 2 minutes per side until lightly browned. Remove from the pan and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pan. Sauté ginger and garlic for about 30 seconds until fragrant.
- Return the beef to the pan. Add oyster sauce and the remaining 1 tablespoon soy sauce. Stir fry for 2 to 3 minutes until the sauce thickens and coats the beef.
- Toss in the green onions and stir briefly until just tender.
- Serve immediately over steamed rice and enjoy.
Notes
- Slice the beef while slightly chilled for cleaner, thinner cuts.
- Cook in batches if needed to avoid overcrowding the pan.
- Adjust saltiness at the end with a small splash of soy sauce if needed.
- Reheat gently in a skillet with a splash of water to loosen the sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg