Beef Stir Fry That Doesn't Get Soggy — Finally (The High-Heat Trick That Changes Everything)
The crisp, glossy beef stir fry that actually works. High heat, batch cooking, and a baking soda marinade make all the difference. Ready in 35 minutes.
Equipment
- Wok or large 12-inch skillet
- Tongs
- Small prep bowls
Ingredients
Beef and Marinade
- 1 lb flank steak
- 1 tsp baking soda
- 1 tbsp soy sauce
Vegetables
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 cup snow peas
- 2 carrots, julienned
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
- 1/2 cup beef broth
- 1 tbsp cornstarch
Aromatics and Oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp neutral oil
Instructions
- Freeze the beef for 15 minutes. Slice thinly against the grain. Toss with baking soda and 1 tbsp soy sauce. Let sit 15 minutes. Meanwhile, prep vegetables and whisk sauce ingredients together in a small bowl.
- Heat wok or skillet over high heat until smoking. Add 1 tbsp oil. Add half the beef in a single layer. Do not touch 1 minute. Flip, cook 30 seconds, transfer to plate. Repeat with remaining beef.
- Add a splash more oil. Add garlic and ginger, cook exactly 15 seconds.
- Add broccoli and carrots. Cook undisturbed 2 minutes. Add bell pepper and snow peas, cook 1 minute more, stirring once.
- Whisk sauce again, pour into pan. Toss everything 30 seconds until bubbling and thickened.
- Return beef and any juices to pan. Toss to coat and heat through, about 30 seconds. Serve immediately over steamed rice.
Notes
For the most tender beef, don't skip the baking soda marinade – it's the secret to that takeout texture.
Cut all vegetables to uniform bite-size pieces for even cooking.
If making gluten-free, use tamari instead of soy sauce and ensure oyster sauce is GF.
Leftovers keep 3 days in the fridge; reheat in a hot skillet with a splash of water.
Cut all vegetables to uniform bite-size pieces for even cooking.
If making gluten-free, use tamari instead of soy sauce and ensure oyster sauce is GF.
Leftovers keep 3 days in the fridge; reheat in a hot skillet with a splash of water.