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Beef with Garlic Sauce

Stir-fried beef with vegetables and a brown garlic-ginger sauce
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American, Chinese
Servings 8
Calories 273 kcal

Equipment

  • wok

Ingredients
  

Brown Garlic Sauce
  • ⅓ cup soy sauce
  • ½ cup chicken stock
  • ⅓ cup rice wine (or dry white wine)
  • 3 ½ tablespoons sugar
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • ½ teaspoon red pepper flakes
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh ginger paste from a tube or minced ginger
  • 1 tablespoon garlic, minced from a jar or 3 cloves minced
Beef and Vegetables
  • 1 ½ pounds flank steak, sliced thin (or beef tenderloin)
  • ½ medium onion, chopped
  • 10 small asparagus, cut into 1-inch pieces
  • 2 medium carrots, sliced
  • 1 ½ cups broccoli, cut into small florets
  • 2 medium zucchini, sliced into quarters
  • 4 ounces mushrooms, sliced (or use canned sliced mushrooms)
  • Canola oil or another high-temperature cooking oi
  • ½ large green pepper, chopped
  • 15 ounce can baby corn, drained and cut into smaller pieces

Instructions
 

Brown Garlic Sauce
  • Mix the sauce by adding the soy sauce, chicken stock, wine, sugar, sesame oil, pepper, and red pepper flakes. Stir.
  • In a small bowl, combine the cornstarch and water, stirring until dissolved. Then pour it into the sauce and stir.
  • In a small bowl, combine the ginger and garlic and set aside.
Beef and Vegetables
  • Slice the beef and place it in a bowl, and set it aside.
  • Chop and slice the vegetables and set aside.
  • Pour 2 tablespoons of cooking oil into a wok or large skillet and heat on high until almost smoking. Add a small amount of beef and stir until cooked, about 1-2 minutes. Remove cooked beef to a platter. Repeat until all the beef is cooked, adding cooking oil as needed and moving the beef to a platter as soon as it is cooked.
  • Add more cooking oil if needed, and add the vegetables in two batches if needed. Stir until cooked, about 3-4 minutes.
  • Add the ginger and garlic to the vegetables and stir for 5-10 seconds. Place the beef back in the pan.
  • Stir the brown sauce, pour it over the vegetables, and cook until the sauce starts to thicken and is heated. This will only take a few seconds.
  • Remove from the heat and serve with rice.

Notes

Hot Wok

The key to this dish is having a very hot wok or skillet to cook the ingredients.
Add only a small amount of beef at a time so that it can sear. It is better to cook it in small batches. Be sure to bring the pan back to a hot temperature before cooking a new batch. Add cooking oil as needed.
Unless using a big wok, it is better to cook the vegetables in batches, too.

Stock

You can use beef stock instead of chicken stock in this recipe.  I usually have chicken stock on hand instead of beef stock, and it works just as well in this recipe.

Nutrition

Calories: 273kcalCarbohydrates: 21gProtein: 23gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 51mgSodium: 633mgPotassium: 732mgFiber: 3gSugar: 10gVitamin A: 3016IUVitamin C: 37mgCalcium: 54mgIron: 3mg
Keyword Beef, Beef with Garlic Sauce, Brown Garlic Sauce, Garlic Beef, Stir-fry
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