Ingredients

The following ingredients have 4 Servings
  • 1. 5 lbs (680 g) beef round roast ((or brisket, sliced against the grain as thinly as possible or up to 1/4-inch (5-cm) strips))
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup cornstarch
  • 1 tablespoon loosely packed orange zest ((from 1 orange))
  • 1/2 cup orange juice
  • 3 tablespoons rice vinegar
  • 1 tablespoon light soy sauce ((or soy sauce))
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 to 1/3 cup peanut oil ((or vegetable oil))
  • 1 teaspoon minced ginger
  • 3 cloves garlic (, minced)

Instruction

  • Combine sliced beef, Shaoxing wine, salt, and baking soda in a big bowl. Mix thoroughly without your hand so the beef is evenly coated with the ingredients. Let marinate for 15 minutes.
  • Mix all the sauce ingredients. Chop aromatics while marinating the meat.
  • When you’re ready to cook, add the 1/4 cup cornstarch to the marinated beef. Mix again to coat evenly.
  • Heat oil in a large nonstick pan or well-seasoned cast iron pan until hot (*Footnote 1). Cook the beef in two batches. Spread the beef with minimal overlapping. Cook until the bottom side turns golden brown, 45 seconds to 1 minute. Flip and cook the other side for 30 to 45 seconds, until lightly browned. Transfer the beef to a big plate and cook the rest of the beef using the same method.
  • Once done, remove extra oil from the pan using a few layers of kitchen paper towel held in a pair of tongs. Leave just 1 tablespoon of oil in the pan.
  • Add the ginger and garlic. Stir a few times to mix well.
  • Whisk the sauce again to completely dissolve the cornstarch. Pour into the pan and add back the cooked beef. Stir immediately to mix. The sauce will thicken in a few seconds. Once done, transfer everything to a big plate. Garnish with sesame seeds and green onions, if using.
  • Serve hot over steamed rice.