Soy Garlic Beef
Equipment
Ingredients
Beef
- 16 oz beef, cut into bite size pieces, I used top sirloin, see note 1
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Soy Garlic Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 3 cloves garlic, minced
- 1 tbsp vinegar
- 1 tbsp sugar
Optional Garnishes
- Steamed rice
- Sesame seeds
- Scallions
- Cucumbers, thinly sliced
Instructions
- Place the cubed beef in a bowl and marinate with Shaoxing wine, salt, and cornstarch for at least 15 minutes.
- While the beef marinates, combine dark soy sauce, light soy sauce, oyster sauce, garlic, vinegar, and sugar in a bowl and mix thoroughly.
- Heat a pan with a bit of oil over medium-high heat. Add the beef and cook for about 5 minutes, letting it sit undisturbed at first to develop a good crust.
- Pour in the sauce and continue stirring until it thickens and clings evenly to the beef.
- Serve the soy garlic beef over a fresh bowl of rice. Optionally garnish with sesame seeds and scallions and serve with cucumbers.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Soy Garlic Beef Will Become Your New Favorite Weeknight Beef Recipe
I’m a firm believer of beauty in simplicity, and this Soy Garlic Beef is a perfect example of that. The crispy beef is coated in a very simple sticky soy garlic glaze, and it’s literally one of the biggest flavor explosions you’ll eat! Even my girlfriend who doesn’t like beef that much said this was the best beef dish I’ve made to date! It’s even better because it’s made with a few pantry staples, comes together in one pan, and is always reliable, even if you mess up the measurements a little bit!
The Sauce That’s So Good
I always talk about how good a sauce is when it’s balanced, and this soy garlic sauce is the literal definition of balanced. The sugar and vinegar creates that sweet savory balance with the soy sauces, oyster sauce, and garlic, which ultimately makes your tender bites of steak even better! There might be some extra sauce in the pan too, and don’t throw that away! It’s great on rice bowls or even eggs! I always like to make a little extra to put on my meals later in the week!
What You’ll Need To Make Soy Garlic Beef
Beef
- 16 oz beef, cut into bite size pieces, I used top sirloin
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Soy Garlic Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 3 cloves garlic, minced
- 1 tbsp vinegar
- 1 tbsp sugar
Optional Garnishes
- Steamed rice
- Sesame seeds
- Scallions
- Cucumbers
How to Make Soy Garlic Beef
In a bowl, combine the beef with Shaoxing wine, salt, and cornstarch. Let marinate for at least 15 minutes while prepping the sauce.
In a separate bowl, mix together the dark soy sauce, light soy sauce, oyster sauce, minced garlic, vinegar, and sugar. Set aside.
Heat a pan over medium-high heat with a bit of neutral oil. Add the marinated beef in a single layer and sear undisturbed for a few minutes to develop a crust, then flip and cook through.
Pour in the sauce and stir until it thickens and coats the beef evenly.
Serve over rice, garnished with sesame seeds and scallions. Add sliced cucumbers for crunch.
Tips & Variations
If you don’t have beef or don’t prefer it, feel free to substitute it with chicken, tofu, or even portabella mushrooms! They all taste great with the sauce.
Sometimes the cornstarch coating the beef thickens the sauce too quickly. If that happens, add a splash of water to loosen it slightly to allow the beef to finish cooking without the sauce burning.
If you’re struggling to get a good sear on your beef, use a very nonstick pan when doing your initial sear. I’ve found it’s the easiest way to get a good sear without needing to learn stainless steel or cast iron.
Frequently Asked Questions
What cut of beef should I use?
Flank steak, sirloin, or ribeye all work well, and I personally use sirloin. Just make sure to cut against the grain for tender pieces and keep them bite-sized for fast cooking.
Can I skip Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute dry sherry or even omit it entirely. The marinade still works well without it, though it adds depth and a little bit of a tenderizing.
Is this dish good for meal prep?
Yes! This beef tastes just as good even when microwaved! I like to cook everything as usual and microwave for 2 minutes on high covered when I want to eat it!
How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.
What to Make Next
If you liked this, you’ll love my Shaking Beef!
For something lighter, check out my Chicken Bibimbap!
Want similar flavors but with chicken? Try my Soy Garlic Glazed Chicken!
