Description
A quick and easy weeknight dinner featuring tender, caramelized beef coated in cornstarch for a crispy exterior, tossed in a savory garlic-ginger sauce. This recipe skips tedious marinating steps to deliver restaurant-quality flavor in under 20 minutes.
Ingredients
Scale
- 1.5 lbs flank steak or sirloin, sliced thinly against the grain
- 3 tbsp cornstarch
- 2 tbsp vegetable oil (or canola/avocado oil)
- 1/4 cup soy sauce (low-sodium or tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 stalks green onions, chopped (white parts for cooking, green for garnish)
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1/2 tsp red pepper flakes (optional)
Instructions
- Slice the flank steak thinly against the grain and place strips in a bowl. Toss with 3 tablespoons of cornstarch until evenly coated.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. Set aside.
- Heat a wok or large skillet over high heat. Add vegetable oil and let it get shimmering hot.
- Add the cornstarch-coated beef to the hot oil in a single layer (cook in batches if necessary). Let sit undisturbed for 1 minute to form a crust, then flip and cook for another minute. Remove beef to a plate.
- In the same pan, add a splash of oil if needed. Stir fry harder vegetables (like carrots or broccoli) for 2-3 minutes until tender-crisp. Add softer vegetables (like bell peppers or snap peas) for the last minute.
- Return the beef to the pan with the vegetables. Pour the sauce mixture over everything and stir constantly for 1 minute until the sauce thickens and coats the meat. If too thin, add the cornstarch slurry and stir for 30 more seconds.
- Remove from heat immediately. Garnish with chopped green onions and serve over steamed rice or noodles.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan to ensure the beef sears rather than steams. Serve immediately to maintain crispiness. Leftovers can be stored in the fridge for up to 3 days; reheat in a skillet to restore texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate with rice
- Calories: 400
- Sugar: 10
- Sodium: 900
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
Keywords: beef stir fry, crispy beef, quick dinner, weeknight meals, cornstarch beef, garlic beef, easy stir fry, gluten-free option