Get ready to awaken your taste buds with this incredible! This dish is a symphony of tender, thinly sliced beef, fragrant garlic, fiery red chilies, and fresh cilantro, all coated in a glossy, savory sauce. It's an effortlessly elegant meal that comes together in a flash, perfect for a weeknight dinner or impressing guests.
📜 Ingredients
500g (1.1 lbs) halal beef sirloin or flank steak, thinly sliced against the grain
1 tablespoon halal light soy sauce
1 tablespoon cornstarch
1/2 teaspoon white pepper
3 tablespoons vegetable oil (or preferred cooking oil)
1 whole head garlic, minced (about 6-8 cloves)
1 tablespoon fresh ginger, minced
2-3 fresh red bird's eye chilies, thinly sliced (adjust to your spice preference)
1/2 cup fresh cilantro, roughly chopped
For the Stir-fry Sauce:
2 tablespoons halal light soy sauce
1 tablespoon halal oyster sauce (or vegetarian mushroom sauce)
1 tablespoon brown sugar
1/2 cup water or halal beef broth
1 teaspoon cornstarch
📝 Instructions
- In a medium bowl, combine the thinly sliced beef with 1 tablespoon halal light soy sauce, 1 tablespoon cornstarch, and white pepper. Mix well to coat the beef evenly, then set aside to marinate for at least 15 minutes.
- Prepare the stir-fry sauce: In a small bowl, whisk together 2 tablespoons halal light soy sauce, 1 tablespoon halal oyster sauce, brown sugar, 1/2 cup water or broth, and 1 teaspoon cornstarch until smooth. Set aside.
- Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side until beautifully browned. Remove the beef from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the hot pan. Add the minced garlic, minced ginger, and sliced red chilies. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Return the cooked beef to the pan. Give the prepared stir-fry sauce a quick whisk (as cornstarch settles) and pour it over the beef and aromatics.
- Bring the sauce to a simmer, stirring constantly, until it thickens and coats the beef beautifully, about 1-2 minutes.
- Remove the pan from the heat. Stir in the freshly chopped cilantro until just combined.
- Serve immediately over steamed jasmine rice or noodles.
💡 Chef's Tips
- Tender Beef: For extra tender beef, you can add 1/2 teaspoon of baking soda to the marinade along with the cornstarch. Rinse the beef well before cooking if using baking soda.
- Spice Level: If you prefer less heat, remove the seeds from the red chilies or use fewer chilies. For more heat, add an extra chili or a pinch of red pepper flakes.
