Crispy Honey-Garlic Beef Stir-Fry
Recipe GLPR9a8346f8a118e2
Tender beef steak coated in a crispy cornstarch shell, tossed with sweet honey, savory garlic, and fresh green beans in a silky glaze. This vibrant stir-fry combines the best of sweet and savory flavors, served over fluffy white rice for a restaurant-quality meal at home.
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Ingredients
1 pound beef flank or skirt steak, thinly sliced
1 tablespoon soy sauce (for marinade)
1/4 cup cornstarch
1/3 cup vegetable oil or canola oil
12 ounces fresh green beans, trimmed and cut into 2-inch pieces
4 cloves garlic, minced
3 medium scallions, cut into 1-inch pieces
1/4 cup honey
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce (for sauce)
1/4 teaspoon kosher salt
1/4 cup water
Cooked white rice, for serving
Directions
Slice the beef flank or skirt steak thinly against the grain. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce and let it marinate for 10-15 minutes.
Place the cornstarch in a shallow dish. Add the salt to the cornstarch and stir to combine. Working in batches, coat the marinated beef pieces evenly with the cornstarch mixture, shaking off any excess.
Heat 1/3 cup of oil in a large skillet or wok over medium-high heat until it shimmers. Carefully add the coated beef in a single layer and cook without stirring for 2-3 minutes until the bottom develops a golden crust. Flip the pieces and cook for another 1-2 minutes until the beef reaches an internal temperature of 145°F. Transfer the cooked beef to a clean plate.
Add the green beans to the same skillet (no need to add more oil). Stir-fry for 3-4 minutes until they begin to brown and become tender-crisp. Push the beans to the side of the skillet.
Add the minced garlic to the empty space in the skillet and cook for 30 seconds, stirring constantly until fragrant.
In a small bowl, whisk together the honey, Shaoxing wine, 2 tablespoons soy sauce, and 1/4 cup water until well combined.
Pour the honey-soy mixture into the skillet with the green beans and garlic. Stir everything together and bring to a simmer.
Return the cooked beef to the skillet along with the scallions. Toss everything together until coated in the glaze and heated through, about 1-2 minutes.
Serve the stir-fry immediately over cooked white rice.
