Garlic Steak Stir Fry
Equipment
Ingredients
Stir Fry
- 1 lb flatiron steak, cut into bite-sized cubes, see note 1
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 10-12 garlic cloves, peeled
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp freshly ground black pepper
Optional Garnish
- Rice, for serving
Instructions
- Place your cubed steak in a bowl and marinate with shaoxing wine, salt, and cornstarch for at least 15 minutes.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and black pepper. Mix thoroughly and set aside.
- Add oil to a pan over medium heat and add enough oil to lightly coat the bottom. Add in your peeled garlic cloves and cook, stirring occasionally, for about 5 minutes until the outsides are golden and caramelized. Remove just the garlic cloves and set aside.
- In the remaining garlic oil, add your marinated steak and cook for about 5 minutes until nicely browned and just cooked through.
- Add the caramelized garlic back into the pan along with the sauce. Continue cooking until the sauce thickens and coats the steak evenly.
- Serve the steak over a fresh bowl of rice or enjoy it as is. It’s your food, you eat it how you like.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Garlic Steak Stir Fry Is On The Menu Weekly
I love this Garlic Steak Stir Fry because it tastes amazing but doesn’t have any long marinades or complicated steps. With the rich sauce, the juicy steak, and the aromatic garlic cloves, this dish is one of the most decadent, well balanced dishes you’ll have. The best part is that it’s high in protein too, which will help you with any new years goals you may have.
Why Garlic Is The Star Instead Of The Beef
In my opinion, the real star of the dish is the garlic. Yes, cooking the whole cloves cooks them down to sweet and jammy bites, but it also perfumes the oil, so when you toss the steak cubes in the pan to cook, it also infuses in the meat. This all ends up being balanced by the savory glaze that coats every piece of beef and garlic to create one of the most balanced, yet rich bites you’ll have.
What You Need To Make a Garlic Steak Stir Fry
Stir Fry
- 1 lb steak (flatiron, flank, or sirloin work well), cut into bite-sized pieces
- 1 tbsp shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
- 10–12 whole garlic cloves, peeled
Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
- 1 tsp freshly ground black pepper
Optional Garnish
- Steamed rice, for serving
How to Make a Garlic Steak Stir Fry
In a bowl, marinate the steak with shaoxing wine, salt, and cornstarch. Let it sit for about 15 minutes while you prep everything else.
In a small bowl, mix together dark soy sauce, light soy sauce, oyster sauce, sugar, and black pepper. Set aside.
Heat oil in a pan over medium heat and add the garlic cloves. Cook gently, stirring occasionally, until they’re golden, caramelized, and fragrant, about 5 minutes. Remove the garlic and set aside.
In the same pan, turn the heat up slightly and add the marinated steak. Cook for about 4–5 minutes, letting it brown and cook just through.
Return the garlic to the pan, pour in the sauce, and toss everything together until the sauce thickens and coats the steak evenly.
Serve immediately over hot rice.
Tips & Variations
I highly recommend cooking your garlic on medium heat. Make sure to not have the heat too high, otherwise the outsides will burn before the inside cooks.
When cooking your steak, cook in batches in order to get a sear on the sides. This will help your steak to be juicier!
If you want your stir fry to be spicier, finish the stir fry with chili oil at the end!
Dry sherry can be substituted for shaoxing wine, but if you don’t have that either, using just some water will work too!
Frequently Asked Questions
Can I use pre-minced garlic instead of whole cloves?
I wouldn’t recommend pre minced garlic for this specific dish. Whole cloves are what give this dish its signature flavor and texture.
What cut of steak is best?
Flatiron is one of my favorites for this because it’s tender and flavorful while not being too fatty in my opinion, but flank steak, sirloin, or ribeye all work just as well!
Can I make this ahead of time?
It’s best fresh, but you can also store the dish in an airtight container for up to 4 days in the fridge. I recommend reheating the stir fry in the microwave for 2 minutes.
Try These Next
If you want even more beef, try my Mongolian Beef!
When you’re feeling like chicken instead, my Teriyaki Chicken will deliver!
In the mood for more takeout dishes? Try my Sweet and Sour Chicken!
