Description
A quick and easy recipe for tender beef using a simple baking soda tenderizing technique, stir-fried with flavorful garlic, ginger, soy, and oyster sauces. Perfect for a weeknight meal, this Asian-inspired dish yields juicy, tender slices of beef in just minutes.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak or sirloin thinly sliced against the grain
- 1 teaspoon baking soda
- 2 tablespoons water
Sauce and Stir-Fry Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil plus more for cooking
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- Optional: sliced green onions for garnish
Instructions
- Tenderize the Beef: Place the thinly sliced beef in a bowl and mix it with baking soda and water until evenly coated. Let it sit for 10 minutes to break down the fibers and tenderize the meat. Then rinse thoroughly under cold water to remove excess baking soda and pat dry with paper towels.
- Prepare the Marinade: In a clean bowl, combine the tenderized beef slices with soy sauce, oyster sauce, sugar, cornstarch, and 1 tablespoon of vegetable oil. Mix well ensuring every piece is coated evenly with the marinade.
- Heat the Pan: Heat a large skillet or wok over high heat and add a small amount of vegetable oil, swirling to coat the surface evenly. The pan should be very hot to achieve a quick sear.
- Cook the Beef: Add the beef in a single layer to the hot pan. Stir quickly and cook for 2 to 3 minutes until the beef is just cooked through and slightly browned. Avoid overcrowding to ensure proper searing.
- Add Aromatics: Add the minced garlic and grated ginger to the pan. Stir-fry for an additional 30 seconds until fragrant, taking care not to burn them.
- Finish and Serve: Remove the pan from heat immediately to prevent overcooking. Garnish with sliced green onions if desired and serve hot, ideal over steamed rice or noodles.
Notes
- Rinsing the beef after the baking soda step is essential to avoid any off-flavor caused by baking soda residues.
- This tenderizing method works well for stir-fries, rice bowls, or beef served over noodles.
- Use thinly sliced flank steak or sirloin for best texture and quick cooking.
- Be sure to cook the beef quickly over high heat to keep it tender and juicy.
