Description
Soy-garlic beef sauté delivers bold Asian-inspired flavors that dance across palate landscapes. Succulent meat mingles with aromatic seasonings, promising a quick culinary journey you’ll savor from first bite to last.
Ingredients
Scale
Beef:
- 1 pound (454 grams) beef steak (sirloin, flank, or ribeye), thinly sliced against the grain
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Brown Sugar Glaze:
- 1/4 cup brown sugar (packed)
- 1/4 cup low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
Garnish:
- Sesame seeds
- Green onions, chopped
Instructions
- Prepare beef by generously seasoning slices with salt and pepper, ensuring even coating.
- Heat olive oil in a large skillet over medium-high heat until shimmering and hot.
- Sear beef in small batches to prevent overcrowding, cooking 2-3 minutes per side until golden brown and cooked through.
- Transfer browned beef to a separate plate, keeping warm.
- In the same skillet, sauté minced garlic for 60 seconds until aromatic and fragrant.
- Create glaze by adding brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, and ginger to the skillet.
- Simmer sauce for 3-5 minutes, stirring intermittently, until it reduces and thickens slightly.
- Enhance flavor by incorporating red pepper flakes and sesame oil for additional depth.
- Reintroduce beef to the skillet, gently coating each piece with the glossy brown sugar glaze.
- Warm beef in sauce for 1-2 minutes, ensuring thorough coating and temperature.
- Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
- Plate beef over rice, noodles, or alongside steamed vegetables.
- Finish by garnishing with sesame seeds and chopped green onions for visual appeal and fresh flavor.
Notes
- Ensure beef is at room temperature before cooking to promote even browning and prevent tough meat.
- Pat beef slices dry with paper towels to remove excess moisture, helping achieve a perfect sear and golden-brown crust.
- Cook beef in small batches to maintain high skillet temperature, preventing steaming and ensuring beautiful caramelization.
- Adjust sauce thickness by simmering longer for a more concentrated glaze or adding water if too thick.
- For a low-carb version, replace brown sugar with monk fruit sweetener and serve over cauliflower rice.
- Marinate beef for 30 minutes in advance to enhance flavor penetration and tenderness.
- Use high-quality, thinly sliced beef like sirloin or flank steak for best texture and quick cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 85 mg