A flavorful and spicy Szechuan-style beef stir-fry, perfect for a quick and satisfying meal.
Slice the beef into thin strips against the grain.
Slicing against the grain helps make the beef more tender.
In a bowl, mix soy sauce, chili sauce, dry sherry, cornstarch, ground ginger, and red pepper flakes.
Mix the sauce thoroughly to ensure the cornstarch is fully dissolved.
Heat a tablespoon of oil in a wok over medium-high heat. Add garlic and green onions, stir-frying for about a minute.
Stir constantly to prevent the garlic from burning.
Add broccoli and carrots to the wok, stir-frying for 3-4 minutes until slightly tender.
Keep the vegetables moving in the wok to cook evenly.
Remove the vegetables from the wok and set aside. Add another tablespoon of oil to the wok.
Ensure the wok is hot before adding the beef for a good sear.
Add the beef to the wok in batches, stir-frying until browned and cooked through.
Cook in small batches to avoid overcrowding the wok.
Return the vegetables to the wok and pour in the sauce. Stir until everything is well coated and heated through.
Let the sauce thicken slightly to coat the ingredients evenly.
Serve the stir-fry over steamed rice or noodles.
Garnish with additional green onions or sesame seeds for extra flavor.
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