Quick Halal Garlic Chili Beef Stir-fry

A symphony of tender, thinly sliced beef, fragrant garlic, fiery red chilies, and fresh cilantro, all coated in a glossy, savory sauce. It's an effortlessly elegant meal that comes together in a flash, perfect for a weeknight dinner or impressing guests.

Ingredients

• 500g (1.1 lbs) halal beef sirloin or flank steak, thinly sliced against the grain
• 1 tablespoon halal light soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon white pepper
• 3 tablespoons vegetable oil (or preferred cooking oil)
• 1 whole head garlic, minced (about 6-8 cloves)
• 1 tablespoon fresh ginger, minced
• 2-3 fresh red bird's eye chilies, thinly sliced (adjust to your spice preference)
• 1/2 cup fresh cilantro, roughly chopped
• 2 tablespoons halal light soy sauce (for sauce)
• 1 tablespoon halal oyster sauce (or vegetarian mushroom sauce) (for sauce)
• 1 tablespoon brown sugar (for sauce)
• 1/2 cup water or halal beef broth (for sauce)
• 1 teaspoon cornstarch (for sauce)

Instructions

1. In a medium bowl, combine the thinly sliced beef with 1 tablespoon halal light soy sauce, 1 tablespoon cornstarch, and white pepper. Mix well to coat the beef evenly, then set aside to marinate for at least 15 minutes.
2. Prepare the stir-fry sauce: In a small bowl, whisk together 2 tablespoons halal light soy sauce, 1 tablespoon halal oyster sauce, brown sugar, 1/2 cup water or broth, and 1 teaspoon cornstarch until smooth. Set aside.
3. Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering.
4. Add the marinated beef in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side until beautifully browned. Remove the beef from the pan and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the hot pan. Add the minced garlic, minced ginger, and sliced red chilies. Stir-fry for 30-60 seconds until fragrant, being careful not to burn the garlic.
6. Return the cooked beef to the pan. Give the prepared stir-fry sauce a quick whisk (as cornstarch settles) and pour it over the beef and aromatics.
7. Bring the sauce to a simmer, stirring constantly, until it thickens and coats the beef beautifully, about 1-2 minutes.
8. Remove the pan from the heat. Stir in the freshly chopped cilantro until just combined.
9. Serve immediately over steamed jasmine rice or noodles.

Notes

For extra tender beef, add 1/2 teaspoon of baking soda to the marinade along with the cornstarch; rinse the beef well before cooking if using baking soda. To adjust spice level, remove seeds from chilies or use fewer for less heat, or add an extra chili or pinch of red pepper flakes for more heat.