👨‍🍳 Instruktioner

1. 1

   In a bowl, toss the thinly sliced beef with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Let it marinate for at least 10 minutes.

   💡 Proffstips: Ensures the beef is tender and flavorful.
2. 2

   In a separate small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, grated ginger, and water. Set aside.

   💡 Proffstips: This is your sauce base.
3. 3

   Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary) and stir-fry until browned and cooked through, about 2-3 minutes.

   💡 Proffstips: Don't overcrowd the pan, or the beef will steam instead of sear.
4. 4

   Remove the beef from the wok and set aside. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the white parts of the scallions and stir-fry for about 30 seconds until fragrant.

5. 5

   Pour the prepared sauce into the wok and bring to a simmer. In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the simmering sauce, stirring constantly until the sauce thickens.

   💡 Proffstips: Add the slurry gradually to achieve desired consistency.
6. 6

   Return the cooked beef to the wok. Add the green parts of the scallions and toss everything together to coat the beef evenly with the thickened sauce. Cook for another minute until heated through.

7. 7

   Serve immediately over steamed rice.

   💡 Proffstips: Garnish with extra scallions or sesame seeds if desired.