Description
Tender Beef Chinese is a flavorful and quick stir-fry dish featuring thinly sliced flank steak marinated in a savory blend of soy sauce, oyster sauce, hoisin sauce, and aromatic Shaoxing wine. Stir-fried with garlic, ginger, fresh vegetables, and finished with green onions, this meal is perfect served hot over steamed rice for a satisfying Asian-inspired dinner.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 small onion, sliced
- 1 green bell pepper, sliced
- 2 green onions, sliced
- ¼ teaspoon black pepper
- Optional red pepper flakes for heat
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, hoisin sauce, cornstarch, Shaoxing wine, and sesame oil. Mix thoroughly to coat the beef evenly and let it marinate for 20 minutes to enhance flavor and tenderness.
- Heat the Oil and Sear the Beef: Warm 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes, until the beef develops a nice browned crust. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté Aromatics: Using the same skillet, add the minced garlic, grated ginger, and sliced onion. Sauté for 1 to 2 minutes until fragrant and the onion starts to soften, releasing their aromatic flavors into the oil.
- Add the Vegetables: Stir in the sliced green bell pepper and cook for another 2 minutes until slightly tender but still crisp, maintaining a good texture contrast.
- Combine and Finish Stir-Frying: Return the browned beef to the skillet. Toss all ingredients together and stir-fry for an additional 1 to 2 minutes until everything is heated through and well combined. Season with black pepper and optional red pepper flakes for added heat.
- Garnish and Serve: Remove the stir-fry from heat, garnish with sliced green onions, and serve immediately hot over steamed rice for a complete meal.
Notes
- For extra tenderness, freeze the beef for 20 minutes before slicing thinly to make it easier to cut and to improve texture.
- Add broccoli, snap peas, or carrots for more vegetable variety and color.
- Use Shaoxing wine for authentic flavor; dry sherry is a good substitute if unavailable.
- Adjust the red pepper flakes to your preferred level of spiciness or omit for a mild dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
