What cut of steak is best for stir fry?
Flank steak is the classic because it is beefy and slices beautifully. Sirloin is a great, easy-to-find alternative that stays tender. Ribeye is the luxury option and tastes amazing thanks to the marbling. If you use round steak, slice it extra thin and do not skip the cornstarch coating and the optional baking soda.
How do I keep the steak from getting chewy?
Three rules: slice against the grain, cook in small batches so the pan stays hot, and do not overcook. The steak finishes in the sauce, so pull it when it is just browned.
Quick slicing cue: Look for the long muscle lines running through the steak, then cut across them like you are making short little threads. That is “against the grain.”
Can I make this without a wok?
Yes. A large skillet works great. Cast iron gives you a great sear, but a heavy stainless skillet is also excellent. The main goal is surface area so the food fries instead of steams.
What vegetables work best?
Broccoli, bell peppers, snap peas, mushrooms, onions, and carrots all play nicely. For broccoli, keep florets bite-size so they cook on schedule. If you are using softer veggies like zucchini, add them near the end so they do not go mushy.
Can I make it gluten-free?
Yep. Use tamari instead of soy sauce. Double-check your oyster sauce, or use a gluten-free oyster sauce. Cornstarch is naturally gluten-free, but if you are highly sensitive, buy certified gluten-free cornstarch to avoid cross-contamination.
How do I make it spicy?
Add 1 to 2 teaspoons chili crisp, sambal oelek, or sriracha to the sauce. You can also toss in a pinch of crushed red pepper while the garlic and ginger hit the oil.
Is this sauce salty?
It can be, depending on your soy sauce and oyster sauce brands. Use low-sodium soy sauce, stick with water or low-sodium broth, and taste at the end. If it is too salty, add a splash of water and a tiny extra drizzle of honey to balance.
