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Bao bun with Asian beef and garnish.
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Spicy Stir Fry Beef

Spicy beef on a soft pillowy bao bun with wonderful Asian flavors.
Course Sandwich
Cuisine Chinese
Keyword asian, bao, beef, bun, spicy
Budget Splurge
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 251kcal

Equipment

  • Wok or lage skillet
  • Large bowl
  • Small bowl

Ingredients

For the beef:

  • 12 ounces flank steak trimmed and cut into thin strips
  • 1 tablespoon ginger peeled cut into matchsticks
  • 2 teaspoon cornstarch
  • 2 teaspoon soy sauce plus 1 tablespoon
  • 2 teaspoon Shao Hsing rice wine or cooking sherry plus 1 tablespoon
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 2 teaspoon peanut or other vegetable oil plus 2 tablespoons
  • 1 tablespoon ketchup
  • 1 tablespoon hoisin sauce
  • 2-3 teaspoon Sriracha sauce
  • 3 cloves garlic smashed
  • 2 each green onions halved lengthwise and cut into 1-inch pieces
  • 4 Bao Buns (see recipe)

Instructions

  • Cut the flank steak with the grain into 2 pieces. Then, cutting against the grain, slice into ¼ inch strips. If the steak is slightly frozen, not solid, it is easier to cut thinly. Use a good, sharp knife.
  • Place the steak slices in a shallow bowl and add the ginger, cornstarch, 2 teaspoons of soy sauce, 2 teaspoons rice wine or cooking sherry, 1⁄4 teaspoon of the salt and sugar and mix well.
  • Add 2 teaspoons oil and stir. Set aside. In a small bowl, combine the ketchup, hoisin sauce, Sriracha sauce, the remaining 1 tablespoon of soy sauce and 1 tablespoon rice wine.
  • Heat a large, flat-bottomed wok over high heat. You know it is hot enough if a tiny drop of water vaporizes within 1 - 2 seconds of contact. Pour in 1 tablespoon of the oil and swirl the wok to distribute the oil.
  • Add the garlic and stir-fry for 15 seconds or until fragrant. Remove the garlic and discard it. Carefully add the beef strips, spreading it evenly in one layer in the wok.
  • Be careful not to add more than 12 ounces beef or the wok will cool down and your steak will steam instead of searing, and you will never get good browning.
  • Cook the beef without stirring until it begins to brown, about 1 minute. Using a metal spatula, stir-fry until beef is lightly browned, about 30 - 60 seconds.
  • Swirl in the sauce mixture and stir-fry for 30 seconds to 1 minute.
  • Remove the beef from the wok, but keep the wok on the stove to heat up the beef when ready to serve the sandwich.

Nutrition

Calories: 251kcal | Carbohydrates: 14g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 656mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg