Ingredients

The following ingredients have 4 Servings
  • For the beef:
  • 12 ounces flank steak, trimmed of excess fat and sinew
  • 1 tablespoon peeled, minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon peanut or vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the stir-fry:
  • 2 tablespoons oyster sauce 
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons peanut or vegetable oil
  • 1 1/2 cup thinly sliced onions 
  • 1 cup very thinly sliced carrots (about 2 small)
  • 4 medium scallions, halved lengthwise and cut into 2-inch pieces
  • Steamed Rice

Instruction

  • For the beef: Cut the steak with the grain into 2-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick slices. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
  • For the stir-fry: Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a plate.
  • Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the onions and carrots. Stir-fry until just warmed through, about 1 minute. Return the beef and any accumulated juices to the wok along with the reserved sauce. Stir-fry until the beef is just cooked through. 
  • Serve with steamed rice.