Spicy Garlic Steak

Name: Spicy Garlic Steak
Total time: 35 min
Ingredients: 400g beef steak (sirloin or ribeye); 8 cups water; 1 stalk, cut into 3-inch pieces green onion; 10 cloves, smashed garlic cloves; 3 slices ginger; 6-8 pieces dried red chili peppers; 2 pieces star anise; 3 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 1 teaspoon sesame oil; 1 tablespoon rice wine

Tender beef steakbloomed with aromatics, then stir-fried in a bold, fiery sauce. This Chinese-style dish delivers layers of garlic heat and savory depth in every bite.

35 min

Medium

0 favorites

Story

This recipe transforms simple steak into something extraordinary. The initial blanching step removes any gamey flavors while letting the aromatics permeate the meat. The final stir-fry creates that craveable caramelized sauce that clings to each slice.

Ingredients

beef steak (sirloin or ribeye) 400g

water 8 cups

green onion 1 stalk, cut into 3-inch pieces

garlic cloves 10 cloves, smashed

ginger 3 slices

dried red chili peppers 6-8 pieces

star anise 2 pieces

vegetable oil 3 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon

sugar 1 teaspoon

sesame oil 1 teaspoon

rice wine 1 tablespoon

Instructions

Soak and rinse the steak

Cut the steak into large chunks and submerge in cold water for about 3 hours. Drain and change the water 2-3 times during this period to draw out blood and impurities. Rinse well under running water, then pat completely dry with paper towels.

Blanch with aromatics

Bring 8 cups of water to a rolling boil. Add the green onion pieces, half the garlic cloves, ginger slices, and star anise. Drop in the steak pieces and let them cook for 2-3 minutes until they lose their raw color. Remove, discard the liquid, and set the meat aside.

Build the stir-fry foundation

Heat oil in a wok or large skillet over medium-high heat until it shimmers. Add the remaining garlic and dried chili peppers. Stir for about 30 seconds until fragrant—watch closely so the garlic doesn't burn.

Sauce and sear

Add the blanched steak to the wok. Pour in the light soy sauce, dark soy sauce, rice wine, and sugar. Toss everything together and let it sizzle for 2-3 minutes, allowing the sauce to reduce and coat the meat in a glossy, flavorful layer.

Finish and serve

Drizzle the sesame oil over the top and give one final toss. Remove from heat immediately. Serve hot, garnished with extra green onion if desired. This pairs wonderfully with steamed rice.