Garlic Beef Stir Fry: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, succulent slices of beef, perfectly seared and coated in a rich, savory garlic sauce, all nestled amongst a vibrant medley of crisp, colorful vegetables. This isn’t just dinner; it’s an experience.
Stir-fries, with their roots deeply embedded in Asian culinary traditions, have been a staple for centuries. The quick cooking method, born out of necessity to conserve fuel, has evolved into an art form, showcasing the chef’s ability to balance flavors and textures with precision. While the exact origins of Garlic Beef Stir Fry are debated, its popularity is undeniable, spanning continents and cultures.
What makes this dish so universally loved? It’s the symphony of flavors, the satisfying chew of the beef, the delightful crunch of the vegetables, and the irresistible aroma of garlic that fills your kitchen. But beyond the sensory delights, it’s also incredibly convenient. In under 30 minutes, you can have a restaurant-quality meal on your table, making it perfect for busy weeknights. So, ditch the takeout menu and let’s create a Garlic Beef Stir Fry that will become a family favorite!
Ingredients:
- For the Beef Marinade:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
- For the Stir Fry Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 cup water
- For the Stir Fry:
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 4 green onions, chopped, for garnish
- Sesame seeds, for garnish (optional)
- Cooked rice, for serving
Preparing the Beef
- Slice the Beef: The key to tender stir-fry beef is slicing it thinly against the grain. This shortens the muscle fibers, making it easier to chew. I like to partially freeze the flank steak for about 30 minutes before slicing; this makes it much easier to get those paper-thin slices. Aim for slices about 1/8 inch thick.
- Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, cornstarch, Shaoxing rice wine (or dry sherry), sugar, ground ginger, white pepper, and vegetable oil. Mix well with your hands, ensuring that each piece of beef is coated in the marinade. The cornstarch helps to tenderize the beef and create a slight coating that will thicken the sauce later.
- Let it Rest: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful and tender the beef will become. This is a great time to prep your vegetables and make the stir-fry sauce.
Making the Stir Fry Sauce
- Combine the Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, Shaoxing rice wine (or dry sherry), sesame oil, cornstarch, and water. Make sure the cornstarch is fully dissolved to avoid any lumps in your sauce.
- Taste and Adjust: Give the sauce a quick taste. You can adjust the sweetness by adding a little more brown sugar or the saltiness by adding a touch more soy sauce. Remember that the sauce will intensify as it cooks, so don’t overdo it.
- Set Aside: Set the sauce aside until you’re ready to stir-fry. Having it prepped and ready to go will make the stir-frying process much smoother.
Stir-Frying the Garlic Beef
- Prepare Your Wok or Skillet: Heat a large wok or skillet over high heat. It’s crucial to get the pan screaming hot before adding the oil and beef. This will ensure that the beef sears quickly and doesn’t steam.
- Add Oil and Garlic/Ginger: Add 1 tablespoon of vegetable oil to the hot wok. Once the oil is shimmering, add the minced garlic and ginger. Stir-fry for about 15-20 seconds, until fragrant. Be careful not to burn the garlic; it should be lightly golden.
- Sear the Beef: Add the marinated beef to the wok in a single layer, if possible. If you have too much beef, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature and cause the beef to steam instead of sear. Stir-fry the beef for 2-3 minutes, until it’s browned on all sides but still slightly pink in the center. Remove the beef from the wok and set aside.
- Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced bell peppers and onion. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp. You want them to retain some of their crunch.
- Combine Everything: Return the cooked beef to the wok with the vegetables. Pour the stir-fry sauce over the beef and vegetables. Stir-fry for 1-2 minutes, until the sauce has thickened and coats everything evenly.
- Serve Immediately: Remove the wok from the heat. Garnish with chopped green onions and sesame seeds (if using). Serve the garlic beef stir-fry immediately over cooked rice. The rice will soak up the delicious sauce.
Tips for the Best Garlic Beef Stir Fry
- High Heat is Key: Stir-frying is all about cooking quickly over high heat. This helps to sear the ingredients and lock in their flavors. Make sure your wok or skillet is hot before adding any ingredients.
- Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the ingredients to steam instead of sear. Work in batches if necessary.
- Prep Everything in Advance: Stir-frying is a fast-paced cooking method, so it’s important to have all of your ingredients prepped and ready to go before you start cooking. This includes slicing the beef, chopping the vegetables, and making the stir-fry sauce.
- Adjust the Sauce to Your Taste: Feel free to adjust the stir-fry sauce to your liking. If you prefer a sweeter sauce, add more brown sugar. If you like it spicier, add a pinch of red pepper flakes.
- Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. Use fresh garlic, ginger, and vegetables for the most delicious stir-fry.
Variations
- Add More Vegetables: Feel free to add other vegetables to your stir-fry, such as broccoli, carrots, snow peas, or mushrooms.
- Make it Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil to the stir-fry sauce for a spicy kick.
- Use Different Protein: You can substitute the beef with chicken, shrimp, or tofu.
- Add Noodles: Serve the stir-fry over noodles instead of rice for a complete meal.
Serving Suggestions
- Serve with steamed rice or fried rice.
- Add a side of spring rolls or egg rolls.
- Garnish with chopped peanuts or cashews.
- Serve with a side of hot and sour soup.
Storage Instructions
- Store leftover garlic beef stir-fry in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat until heated through.
Why This Recipe Works
This recipe works because it focuses on the key elements of a great stir-fry: tender beef, flavorful sauce, and perfectly cooked vegetables. The beef is marinated to ensure it’s tender and flavorful, and the stir-fry sauce is a perfect balance of sweet, savory, and umami. The vegetables are cooked until they’re tender-crisp, retaining their crunch and freshness. By following these simple steps, you can create a restaurant-quality garlic beef stir-fry at home.
Detailed Ingredient Explanation
- Flank Steak: I prefer flank steak for stir-fries because it’s relatively lean and has a good beefy flavor. It’s important to slice it thinly against the grain to ensure tenderness. You can also use sirloin steak or skirt steak as alternatives.
- Soy Sauce: Soy sauce provides the salty and umami flavor base for the marinade and stir-fry sauce. I recommend using a good quality soy sauce for the best flavor.
- Cornstarch: Cornstarch is used in the marinade to tenderize the beef and create a slight coating that will thicken the sauce later. It also helps to prevent the beef from sticking to the pan.
- Shaoxing Rice Wine: Shaoxing rice wine is a Chinese cooking wine that adds a unique flavor to the marinade and stir-fry sauce. If you don’t have Shaoxing rice wine, you can substitute it with dry sherry.
- Sugar: Sugar balances the saltiness of the soy sauce and adds a touch of sweetness to the marinade and stir-fry sauce.
- Ground Ginger: Ground ginger adds a warm and slightly
Conclusion:
This Garlic Beef Stir Fry isn’t just another weeknight meal; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to experience it. From the savory, perfectly seared beef to the vibrant, crisp-tender vegetables, all bathed in that luscious, garlicky sauce, it’s a symphony of textures and tastes that will leave you craving more. I’ve made this recipe countless times, and it’s always a hit, even with the pickiest eaters! The best part? It comes together so quickly, making it the perfect solution for those busy evenings when you want something delicious and satisfying without spending hours in the kitchen.
But the real magic lies in its versatility. While I’ve outlined my go-to vegetable combination, feel free to get creative and use whatever you have on hand. Broccoli, bell peppers (any color!), snap peas, mushrooms, even shredded carrots would all be fantastic additions. If you’re looking to add a little heat, a pinch of red pepper flakes or a drizzle of sriracha will do the trick. For a sweeter note, a touch of honey or brown sugar can balance the savory flavors beautifully.
Serving suggestions are endless! I personally love serving this Garlic Beef Stir Fry over a bed of fluffy white rice, but brown rice, quinoa, or even noodles would work just as well. For a low-carb option, try serving it over cauliflower rice or zucchini noodles. You could also wrap it in lettuce cups for a light and refreshing meal. And don’t forget the garnishes! A sprinkle of sesame seeds, chopped green onions, or even some toasted peanuts will add a final touch of flavor and visual appeal.
Beyond the main meal, consider repurposing leftovers (if there are any!) in creative ways. This stir-fry makes an excellent filling for lettuce wraps the next day, or you could toss it with some cold noodles for a quick and easy lunch. You could even add it to an omelet for a protein-packed breakfast. The possibilities are truly endless!
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s so easy to customize to your own preferences. So, what are you waiting for? Gather your ingredients, fire up your wok (or skillet!), and get ready to create a culinary masterpiece.
I’m so excited for you to try this Garlic Beef Stir Fry! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to improve and refine my recipes. Happy cooking! I can’t wait to hear all about your stir-fry success! Don’t forget to rate the recipe too!
Garlic Beef Stir Fry: Quick, Easy & Delicious Recipe
Quick and easy Garlic Beef Stir-Fry with tender marinated beef, colorful bell peppers, and a savory-sweet sauce, served over rice.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 4 green onions, chopped, for garnish
- Sesame seeds, for garnish (optional)
- Cooked rice, for serving
Instructions
- Slice the Beef: Partially freeze the flank steak for 30 minutes. Slice thinly (1/8 inch) against the grain.
- Marinate the Beef: In a bowl, combine sliced beef with soy sauce, cornstarch, Shaoxing rice wine (or dry sherry), sugar, ground ginger, white pepper, and vegetable oil. Mix well.
- Rest: Cover and refrigerate for 30 minutes to 2 hours.
- Combine Sauce Ingredients: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, Shaoxing rice wine (or dry sherry), sesame oil, cornstarch, and water. Ensure cornstarch is dissolved.
- Taste and Adjust: Adjust sweetness/saltiness as needed. Set aside.
- Prepare Wok/Skillet: Heat a large wok or skillet over high heat.
- Add Oil and Aromatics: Add 1 tablespoon vegetable oil. Add minced garlic and ginger. Stir-fry 15-20 seconds until fragrant.
- Sear the Beef: Add marinated beef in a single layer (work in batches if needed). Stir-fry 2-3 minutes until browned but slightly pink. Remove and set aside.
- Stir-Fry Vegetables: Add remaining 1 tablespoon vegetable oil. Add bell peppers and onion. Stir-fry 3-4 minutes until tender-crisp.
- Combine Everything: Return beef to the wok with vegetables. Pour stir-fry sauce over. Stir-fry 1-2 minutes until sauce thickens and coats everything.
- Serve: Remove from heat. Garnish with green onions and sesame seeds (optional). Serve immediately over cooked rice.
Notes
- High heat is key for searing.
- Don’t overcrowd the pan.
- Prep all ingredients in advance.
- Adjust sauce to your taste.
- Use fresh ingredients.
- Variations: Add other vegetables (broccoli, carrots, snow peas, mushrooms), red pepper flakes for spice, use chicken/shrimp/tofu, serve over noodles.
- Serving Suggestions: Serve with steamed/fried rice, spring/egg rolls, peanuts/cashews, hot and sour soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet.