Ingredients
For marinating the beef:
- 1 pound beef flank steak, thinly sliced (⅛–¼ inch thick)
- 3 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
For the stir fry sauce:
- ¾ cup water
- 2½ tablespoons regular soy sauce
- 1½ tablespoons granulated sugar
- 1 teaspoon chicken bouillon powder (optional)
- ¼ teaspoon dark soy sauce (optional, for color)
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
For the rest of the dish:
- 1 pound mixed vegetables, cut into bite-size pieces (broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas, etc.)
- 1 tablespoon garlic, minced (2–3 cloves)
- 1 tablespoon ginger, peeled and minced (about 1 inch)
- Neutral oil, as needed for cooking
Instructions
- Marinate the beef: In a mixing bowl, combine the sliced beef, water, salt, and baking soda. Mix until the beef absorbs most of the liquid, then add the cornstarch and mix until evenly coated. Drizzle in the oil and mix again. Set aside to marinate for 10–15 minutes, or overnight in the refrigerator for extra tenderness.
- Prepare the sauce: In a bowl or measuring cup, whisk together all the sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Blanch the vegetables: Bring a pot of water to a boil. Add vegetables based on their cooking times, blanching until just tender – heartier vegetables like broccoli and carrots take longer, while snow peas need only a few seconds. Drain well and set aside.
- Make the stir fry: Heat a wok or large sauté pan over medium-high heat and add enough neutral oil to coat the bottom. Add the marinated beef and cook until just cooked through, separating pieces so they cook evenly. Work in batches if needed. Remove beef and set aside.
- Stir-fry aromatics and thicken sauce: Lower heat to medium and leave about 2 tablespoons of oil in the pan. Add minced garlic and ginger, stir-frying until fragrant, about 15–30 seconds. Stir the sauce again, pour it into the pan, and cook while stirring constantly until the sauce thickens and becomes glossy, adjusting heat to prevent scorching.
- Combine beef and vegetables: Reduce heat to low, return the beef to the pan, and toss to coat it with the sauce. Add the blanched vegetables and stir until everything is evenly coated and heated through. Serve immediately.
Notes
- Marinating the beef overnight enhances tenderness and flavor.
- Adjust the amount of vegetables based on preference; use a mix of crunchy and tender veggies for texture contrast.
- Chicken bouillon powder and dark soy sauce are optional but add depth and richness to the sauce.
- Work in batches when cooking beef to avoid overcrowding the pan, ensuring even cooking and browning.
- Use a wok or large sauté pan for best stir-fry results to allow quick cooking over high heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
