Stir-Fried Beef with High-Heat Garlic and Ginger Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick-cooked beef strips tossed in a bold garlic-ginger sauce that sizzles with high heat for intense flavor and tender texture. This Chinese-inspired high-protein recipe, ready in about 20 minutes, pairs flank steak, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 350 cal/serving

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Ingredients

12 oz, thinly sliced against the grain flank steak
2 tbsp cornstarch
3 tbsp, divided vegetable oil
4 cloves, minced garlic cloves
1 tbsp, minced fresh ginger
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1/4 tsp red chili flakes
2 stalks, sliced on the bias scallions
1 tsp sesame oil

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Instructions

Step 1: Toss 12 oz thinly sliced flank steak with 2 tbsp cornstarch until evenly coated and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering and just beginning to smoke.
Step 3: Add the coated beef in a single layer and sear without stirring for 1 minute to develop a crust, then stir-fry for an additional 2 minutes until browned but still tender. Remove beef and set aside.
Step 4: Add the remaining 1 tbsp vegetable oil to the wok. Immediately add 4 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not burned.
Step 5: Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, and 1/4 tsp red chili flakes. Stir sauce for 1 minute until slightly thickened.
Step 6: Return beef to the wok and toss to coat in the sauce. Cook together for 1 minute to marry flavors.
Step 7: Remove from heat, drizzle 1 tsp sesame oil over the beef, and garnish with 2 sliced scallions. Serve hot with steamed rice or noodles.