Tender Stir-Fried Beef with Garlic and Chiles

Ingredients

• 450 g lean beef (Choose a cut with fine muscle fibers and slice it thinly against the grain.)
• 1 tbsp light soy sauce, for the marinade
• 1 tsp oyster sauce, for the marinade
• 1 tsp cornstarch (Another culinary starch may also be used.)
• 2 tbsp vegetable oil (For stir-frying.)
• 3 garlic (Minced or thinly sliced.)
• 1 fresh chile (Chopped; adjust the amount to the desired level of spiciness.)
• 2 pickled peppers (Chopped.)
• salt (To taste; use sparingly because the soy sauce and oyster sauce are already salty.)
• 1 tbsp light soy sauce, to finish (Adjust to taste.)
• 1 tsp oyster sauce, to finish (Adjust to taste.)
• 15 g fresh cilantro (Chopped coarsely or finely, according to preference.)

Steps

1. 1

   Slice the beef into thin strips, always cutting against the direction of the muscle fibers. This helps the beef stay more tender after stir-frying.

2. 2

   Place the beef in a bowl. Add the light soy sauce, 1 tsp oyster sauce, and the starch. Mix thoroughly until all the strips are lightly coated, then marinate briefly for about 10 minutes.

3. 3

   Heat the oil in a large skillet or wok over high heat. The oil should be hot before adding the beef so it browns rather than cooking slowly.

4. 4

   Add the marinated beef in a single layer, working in batches if the skillet is too crowded. Stir-fry it quickly until just cooked; do not overcook it, as it will continue heating at the end.

5. 5

   Immediately remove the beef from the skillet and set it aside on a plate. Keep the skillet and the juices and browned bits to develop the flavor of the aromatics.

6. 6

   In the same skillet, add the garlic, fresh chile, and pickled peppers. Stir-fry for a few seconds, until fragrant but without burning the garlic.

7. 7

   Add a small amount of salt and stir to distribute it among the aromatics.

8. 8

   Return the beef to the skillet. Add the remaining light soy sauce and oyster sauce, and stir-fry quickly until everything is well combined and hot, approximately 30 to 60 seconds.

9. 9

   Add the fresh cilantro and toss for a few seconds, just until incorporated while preserving its fresh aroma.

10. 10

    Serve immediately while the beef is hot, tender, and juicy.

Notes

The original recipe does not specify quantities for the beef, oil, garlic, chile, pickled peppers, salt, finishing soy sauce, finishing oyster sauce, or cilantro; those quantities are estimates for two servings. To prevent the beef from becoming tough or sticky, cut it against the grain, marinate it briefly, and stir-fry it over high heat only until cooked. Do not overcrowd the skillet.

Nutrition per serving

• main dish
• stir-fry
• quick
• spicy
• beef
• Asian cuisine
• high-protein
• dairy-free