Beef Stir-Fry
Beef Stir-Fry is a flavorful dish that combines thin slices of beef with vegetables and spicy aromatics, perfect for serving over rice or noodles.
- Yield
- 2 servings
Ingredients
- 1 (6–8 oz / 170–225 g) ribeye steak, sliced thinly across the grain on a bias
- Salt, to taste
- Freshly-ground black pepper
- 2 tbsp soy sauce
- 1–2 Thai bird chilis, finely minced
- 1 tbsp minced garlic
- ½ large onion, finely diced
- Peanut (groundnut) oil, for frying
- ½ large carrot, peeled and julienned
- ¼ cup scallions, julienned
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp toasted sesame seeds
Method
- Lightly oil the bottom of a wok or large skillet and preheat over medium-high heat. Add onion and garlic, and cook, stirring, until the garlic turns golden. Remove from the pan and keep warm.
- Sprinkle the beef slices with salt and freshly ground black pepper. Add 4 slices to the hot wok and stir-fry until well browned and no longer pink. Remove and repeat with the remaining beef.
- Add chilis, carrots, soy sauce, honey, vinegar, and scallions to the wok. Stir-fry until the vegetables are lightly browned around the edges.
- Return the cooked onion, garlic, and beef to the wok. Toss together until heated through.
- Sprinkle with toasted sesame seeds before serving.
Notes
- You may substitute Thai bird chilis with serrano peppers or crushed red pepper flakes for a milder heat.
- Ribeye steak is flavorful and tender, but flank steak or sirloin can be used as leaner alternatives.
- Adjust the balance of soy sauce and honey depending on your preference for salty vs. sweet.
- Ensure beef is sliced thinly against the grain for tenderness.