Garlic Steak Stir-Fry

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Servings: 4 servings Difficulty: Advanced
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A savory, aromatic beef dish with tender meat in a rich garlic and ginger sauce
Garlic Steak Stir-Fry recipe image
Garlic Steak Stir-Fry recipe image
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Garlic Steak Stir-Fry

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 669.4

Description

This Garlic Steak Stir-Fry is a comforting, home-style Chinese-inspired main course that delivers deep, savory flavors. Thinly sliced round steak or venison is marinated in a blend of light soy sauce, beef bouillon, ginger, and garlic to ensure tenderness and rich taste. The dish features a glossy sauce thickened with cornstarch, balanced with the crisp texture of green peppers and water chestnuts. It’s perfect for weeknight dinners or feeding a crowd, offering a satisfying protein-packed meal that’s surprisingly easy to prepare. Serve it over steamed rice for a complete, hearty experience that brings the warmth of a wok to your kitchen table.

Directions

  1. Cut the meat against the grain into 1/2 inch strips; partial freezing makes slicing easier.
  2. In a bowl, combine soy sauce, beef bouillon, ginger, mashed garlic, and sherry to make the marinade.
  3. Place meat strips in the marinade and refrigerate for at least 2 hours, or up to 12 hours for deeper flavor.
  4. Remove meat from marinade and pat dry thoroughly with paper towels; reserve the marinade.
  5. In a wok or large skillet, heat 2 tablespoons of peanut oil over medium-high heat.
  6. Add chopped garlic to the hot oil and sauté until golden brown, then remove garlic, leaving the oil in the wok.
  7. Add the dried meat strips to the hot oil and sauté until browned on all sides.
  8. Pour in the reserved marinade and 1 cup of boiling water.
  9. Reduce heat and simmer the meat, covered, until tender (about 45 minutes).
  10. Remove the tender meat from the wok and keep warm in a low oven.
  11. In a separate small saucepan, mix cornstarch with 1/2 cup of the remaining boiling water to create a slurry.
  12. Pour the cornstarch slurry into the simmering liquid in the wok and stir until the sauce thickens.
  13. In the remaining oil in the wok, stir-fry green peppers and water chestnuts until crisp-tender.
  14. Return the cooked meat to the wok with the thickened sauce and vegetables.
  15. Toss everything together to coat evenly and add a dash of sesame oil for aroma.
  16. Serve immediately over hot boiled rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 669.4kcal
% Daily Value *
Total Fat 31.3g49%
Saturated Fat 8.6g43%
Cholesterol 232.9mg78%
Sodium 1030.7mg43%
Total Carbohydrate 5.2g2%
Dietary Fiber 1.7g7%
Sugars 1.9g
Protein 85.8g172%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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