A super popular Chinese takeout dish made with tender, thinly sliced beef seared to perfection and tossed in a savory, sweet soy-based sauce with fresh green onions
Ingredients
Beef: Flank steak (thinly sliced) [00:00:11]
Meat Tenderizer (Velveting): Salt, baking soda, water, cornstarch, and oil [00:00:16]
Aromatics: Onions (sliced), green onions (separated into bottoms and tops), and minced garlic [00:00:05]
Sauce & Seasoning: Black pepper, ShaoXing cooking wine, sugar, and soy sauce [00:00:28]
Serving Options: White rice or fried noodles [00:00:00]
Instructions
1. Prep the Veggies: Slice the onions, cut the green onions (keep the white bottoms and green tops separate), and mince the garlic
2. Velvet the Beef: Thinly slice your flank steak. In a bowl, mix the beef with salt, baking soda, water, cornstarch, and oil. This "velveting" technique keeps the meat incredibly tender.
3. Sear the Beef: Heat oil in a pan or wok. Add the beef slices and sear them quickly until browned. Remove the beef from the pan and set it aside.
4. Sauté Aromatics: In the same pan, add the minced garlic, sliced onions, and the white bottoms of the green onions. Stir-fry until the onions are almost cooked.
5. Toss and Season: Add the seared beef back into the pan. Season with black pepper and drizzle ShaoXing cooking wine around the edges of the pan. Add sugar and soy sauce.
6. Final Toss: Stir-fry quickly on high heat, toss in the green tops of the green onions, and serve hot over rice or crispy fried noodles
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