Beef Stir Fry

Ingredients

Ingredients

For the Beef & Marinade:

1 lb (450g) beef (sirloin, flank, or ribeye), thinly sliced

1 tbsp soy sauce

1 tsp oyster sauce

1 tsp cornstarch

1/2 tsp baking soda (for extra tenderness)

1 tsp sesame oil

1 clove garlic, minced

For the Stir-Fry Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp dark soy sauce (for color & depth)

1 tsp fish sauce (optional, but enhances umami)

1 tbsp mirin (or rice vinegar + 1/2 tsp sugar)

1 tsp cornstarch mixed with 2 tbsp water

1/2 tsp MSG (optional)

1 tsp sesame oil

Vegetables & Aromatics:

1/2 onion, sliced

1 bell pepper, sliced

1 cup mushrooms (shiitake or cremini), sliced

2 green onions, cut into 2-inch pieces

1 tbsp ginger, minced

3 cloves garlic, minced

1 tsp chili flakes (optional)

Instructions

1. Marinate the Beef: Mix the sliced beef with soy sauce, oyster sauce, cornstarch, baking soda, sesame oil, and minced garlic. Let it sit for at least 20 minutes (or up to 1 hour).

2. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, dark soy sauce, fish sauce, mirin, cornstarch slurry, MSG (if using), and sesame oil. Set aside.

3. Sear the Beef: Heat 1 tbsp oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for about 1–2 minutes per side until browned. Remove and set aside.

4. Stir-Fry the Veggies: Add another 1 tbsp oil. Stir-fry the onions, bell peppers, and mushrooms for about 2 minutes. Then add ginger, garlic, and chili flakes, cooking for another 30 seconds.

5. Combine Everything: Return the beef to the pan and pour in the sauce. Stir-fry for another 1–2 minutes until the sauce thickens and coats everything.

6. Finish & Serve: Toss in green onions, stir once more, and remove from heat. Serve hot over steamed rice or noodles.

Pro Tips for Maximum Umami:

✔ Velveting the Beef: The baking soda in the marinade helps tenderize the meat, making it restaurant-quality.

✔ Use High Heat: A hot wok ensures a proper sear and prevents steaming.

✔ Layered Umami: Soy sauce, oyster sauce, hoisin, mushrooms, and fish sauce all contribute to an umami bomb.

I asked our bot Remi and he said...

Yes! You can substitute arrowroot for cornstarch in most recipes, but the ratio and method matter. Use 2 teaspoons of arrowroot for every 1 tablespoon of cornstarch (since arrowroot has slightly more thickening power).