15-Minute Steak Stir Fry with Tender Flank Steak and Sesame Sauce

Choose flank steak with rich beef flavor and slice it thinly against the grain to make this fast stir-fry. Marinate and slice flank steak with baking soda and cornstarch to add moisture to the dish, which is topped with a smoky sauce.

The quick marinade includes flank steak, baking soda, cornstarch, soy sauce, Shaoxing wine, and oil. A little baking soda in the marinade makes a big difference in the texture of the final dish. Cornstarch is also used as a coating on the meat and to thicken the sauce. Ingredients added to the sauce include dark soy sauce, oyster sauce, sugar, pepper, water, and toasted sesame oil to add nutty flavor to the sauce.

The steak must be cooked in a single layer without turning to brown. Heat from the wok browns the steak. Overcrowding the wok is the main problem when cooking steak because it prevents browning. Remove the steak from the wok while browning the onion, white parts of scallions, and garlic, then return it to the wok to pick up flavors without overcooking.

Serve stir-fry over rice or with other vegetables like carrots, broccoli, peas, peppers, and baby bok choy for additional flavor and texture. Leftovers can be refrigerated in an airtight container and reheated in a microwave or on the stove before serving.