We love a classic ribeye steak but these Chinese-style Garlic Steak Bites are a new favourite in our test kitchen! Little gems that pop in your mouth and burst with garlicky goodness (can anything really go wrong with garlic?)
This ain't no regular zi char beef stir fry - it's got that added luxury from the cut of beef that is the ribeye, with a nice amount of fat marbled in the meat. Even an inexpensive grade of steak can have a perfectly tender texture thanks to a secret ingredient that Chinese restaurants use. And if that isn't enough, top if off with golden garlic crisps and boom, you have your new favourite weeknight dinner.
Notes: This recipe gives you a dry style of stir fry - with the natural oil and juices from the beef that goes really well with a bowl of rice. If you'd like a 'wetter' version, you may wish to add in more light soy sauce and some water to make a sauce.
1 ribeye steak (approximately 250g)
1 tbsp sesame oil
1 tbsp light soy sauce
¼ tsp baking soda
A pinch of salt
Cracked black pepper
3 cloves of garlic, sliced
3 cloves of garlic, minced
Chopped spring onions (optional)
- Cut the steak up into chunky cubes and marinate with the sesame oil, light soy sauce, baking soda, salt, and pepper for 15 mins.
- Add the sliced garlic to a pan with some oil and sauté on low to medium heat.
- Once slightly golden, take the garlic crisps out and set aside for later. (Do not wait till garlic crisps are brown because they will continue to cook once out of the pan and they will be overdone and bitter by that point).
- Add abit more oil to the pan and give it 30 more secs to heat up before throwing in the marinated steak cubes.
- Leave the steak cubes to sear without touching them for 1-2 mins before flipping and stir frying them.
- Add in the minced garlic and continue frying, tossing the cubes to ensure they are evenly cooked. (Medium is how we like it but if you like your beef more done, stir fry them for longer).
- Throw the garlic crisps back in and toss to combine.
- Top with chopped spring onions to finish (optional).
- Plate up and enjoy while still hot.
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