Ingredients
- 12 oz beef, sliced
- 4-6 stalks of scallions, cut into 3" segments
- 3 cloves of garlic, minced
MARINADE
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, not necessary with ribeye or tenderloin
SAUCE
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon rice wine
- ½ tablespoon brown sugar
Instructions
- Mix all the MARINADE ingredients in a bowl and combine with the sliced beef. Marinate for at least 20 minutes or overnight.
- Combine all the SAUCE ingredients in a small bowl and set aside.
- Heat a tablespoon of oil in a wok or skillet over high heat. Add the beef in a single layer and brown on both sides. No need to cook it all the way through, just a quick sear. Remove from the wok and set aside.
- Add a bit more oil to coat the wok and turn the heat down to medium. Add garlic and stir fry until it becomes fragrant, about 5-10 seconds. Be careful since garlic can burn quickly.
- Add the scallions, turn the heat to high, and stir fry until it begins to wilt.
- Return the beef to the wok, pour in the sauce and toss well to combine.
- Stir fry over high heat for about 45-60 seconds, just long enough for the sauce to thicken and cling to the beef. Serve with rice.
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