Instructions:
1. Marinate the beef: In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, salt, and pepper. Marinate for at least 15 minutes (longer is better).
2. Prepare the sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce (if using), rice wine (if using), and the remaining cornstarch. If using beef broth, add it to the sauce.
3. Stir-fry: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry until browned and cooked through but still tender, about 3-5 minutes. Remove from the wok and set aside.
4. Sauté aromatics: Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.
5. Add chilies and coriander: Add the sliced green chilies and most of the chopped coriander (reserve some for garnish). Stir-fry for 1-2 minutes until the chilies are slightly softened.
6. Combine and simmer: Return the cooked beef to the wok. Pour the sauce over the beef and vegetables. Stir well to combine and coat everything evenly. Simmer for 1-2 minutes, or until the sauce has thickened slightly.
7. Finish: Stir in sesame oil and remove from heat. Garnish with the reserved coriander. Serve hot with steamed rice.
Tips and Variations:
– For a spicier dish, use more chilies or add a pinch of red pepper flakes.
– You can add other vegetables like bell peppers or onions.
– If you don’t have Shaoxing rice wine, you can substitute dry sherry or even a little bit of chicken broth.
– Adjust the amount of cornstarch to control the thickness of the sauce.
Enjoy your delicious Beef with Coriander Stir-fry!
