Malaysian Stir-Fried Beef with Vegetables
Malaysian beef stir fry slices flank steak thin, velvets it with cornstarch and soy, then sears it with cauliflower, carrots, peppers, mushrooms and bean sprouts. A 30-minute weeknight wok dinner.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minVelveting is the trick that separates restaurant-quality stir fry from chewy weeknight beef. Coating thinly sliced flank steak in cornstarch before cooking creates a protective barrier on the meat, locking in juice and giving it that signature silky texture you find in Malaysian and Chinese hawker kitchens.
The cut matters as much as the marinade. Slicing the flank steak against the grain, then horizontally into thin strips, shortens the muscle fibers so each bite breaks apart cleanly. Stack the slices and cut into ¼-inch strips for even cooking and quick searing.
Stir fry in stages, not all at once. The vegetables go in first, get pulled from the wok, and the beef sears alone over screaming-hot heat. Crowding the pan steams everything into grey mush. Toss it all together at the end for 30 seconds, just long enough to coat in ginger and garlic without losing the vegetables’ crunch.
Pro Tips
- Get your wok or skillet smoking-hot before adding the beef. A cold pan releases water and braises the meat instead of searing it.
- Have every ingredient prepped and within arm’s reach before you turn on the heat. Stir fry is fast and waits for nobody.
- Slice the beef partially frozen for cleaner, thinner cuts.
Variations
- Add a tablespoon of oyster sauce or kecap manis at the end for sweeter Malaysian-style depth.
- Swap mung bean sprouts for snow peas or bok choy for a different green crunch.
- Serve over steamed jasmine rice or rice noodles to soak up the savory pan juices.
Ingredients
Directions
Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2 inches wide.
Slice each piece of steak horizontally into 2 or 3 pieces.
Stack the slices and cut into ¼ inch strips.
Add the cornstrach to the steak and toss to coat.
Place the steak in a bowl and sprinkle over the sugar and soy sauce.
Set aside.
Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot.
Cook, stirring, until crisp-tender.
Add the mushrooms and cook, stirring, about 30 seconds longer.
Add the bean sprouts and stir-fry for a few seconds longer.
Remove the vegetables with a slotted spoon and set aside.
Add the remaining oil to the wok or skillet.
When it is very hot, add the ginger and garlic and cook, stirring, for a few seconds.
Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 min.
Return the vegetables to the wok and toss quickly over high heat, then serve.
Comments
