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Beef Stir Fry with Jasmine Rice

A comforting and customizable family favorite featuring tender flank steak stir-fried with colorful vegetables and served over fragrant jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak Choose a fresh cut with good marbling for juiciness.
  • 0.5 teaspoon baking soda Helps tenderize the beef.
  • 2 tablespoons water For marinating the beef.
For the Marinade
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce Use low-sodium if preferred.
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ginger powder
  • 0.5 teaspoon ground black pepper
For the Sauce
  • 1 tablespoon cornstarch Thickens the sauce.
  • 2 tablespoons water For mixing with cornstarch.
  • 0.25 cup ketchup
  • 2 teaspoons sugar Brown sugar preferred.
  • 0.5 teaspoon table salt
For the Stir Fry
  • 5 cloves garlic Minced.
  • 0.25 cup chopped shallot Onion can be substituted.
  • 5 slices ginger Julienned, fresh ginger.
  • 1 lb roma tomatoes Cut into 6 wedges.
  • 2 green onions green onions White and green parts separated and chopped.
  • 1 cup jasmine rice For serving.
  • 4 pieces fried eggs Optional, for extra protein.

Method
 

Preparation
  1. Divide the flank steak along the grain into pieces about 2-3 inches wide. Slice each piece against the grain into thin slices (about 0.125 inches thick).
  2. Dissolve baking soda in 2 tablespoons of water and mix with the beef until evenly coated.
  3. In a small bowl, whisk together oyster sauce, soy sauce, garlic powder, ginger powder, and black pepper. Pour this over the beef and let it sit for about 5 minutes.
  4. In another bowl, combine cornstarch with 2 tablespoons of water until smooth. Add in ketchup, sugar, and salt; stir until well mixed.
Cooking
  1. Heat a wok over high heat and add oil to coat the bottom. Toss in the marinated beef and cook until it’s halfway done.
  2. Remove the beef from the wok and set aside. In the same pan, add a bit more oil, followed by garlic, shallots, and ginger. Sauté until fragrant.
  3. Toss in the tomato wedges and stir until they start softening, about 30 seconds.
  4. Increase the heat, return the beef to the pan along with the white parts of green onions, and stir in your prepared sauce. Toss for another 30 seconds.
Finishing
  1. Off the heat, stir in most of the green part of the green onions (reserve some for garnish).
  2. Serve hot on a bed of jasmine rice, topped with additional green onions and fried eggs if desired.

Notes

Invest in high-quality beef for the best flavor and tenderness. Leftovers can be stored in the fridge for up to 3 days in an airtight container.