Description
A savory dish featuring tender strips of beef in a rich sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound beef flank steak, thinly sliced
- 2 tablespoons water
- 2 teaspoons Shaoxing rice wine
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 1 teaspoon cracked black pepper
- 1 tablespoon Shaoxing rice wine
- 3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon garlic, minced
- ½ large yellow onion, sliced
- 1 bunch green onion, cut into 2-inch pieces
- 1 ounce rice vermicelli (optional)
- Oil (as needed for cooking)
Instructions
- In a bowl, combine beef, water, Shaoxing rice wine, salt, baking soda, and cornstarch. Mix until well coated and let marinate for at least 15 minutes.
- If using, cook rice vermicelli according to package instructions, drain and set aside.
- Heat oil in a skillet over medium-high heat. Add the marinated beef in batches, cooking until browned and crispy, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add more oil if needed. Sauté onion and white parts of green onion until soft. Add sugar, soy sauce, garlic, and remaining Shaoxing rice wine. Stir until thickened.
- Return cooked beef to the skillet, mixing with the sauce until well-coated. Add vermicelli if using, and stir to combine.
Notes
Serve hot, garnished with green onion tops. Pairs well with rice or over vermicelli. Store leftovers in an airtight container for up to 3 days. Reheat on medium heat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 16g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg