This easy stir-fried steak recipe only has a few ingredients, but the black garlic in the sauce makes it a real stand-out when it comes to flavor.
Served over thin noodles (either Chinese egg noodles or whole wheat spaghetti) tossed with a stir-fry of shredded cabbage, and fresh ginger it makes an easy dinner.
What is black garlic?
Black garlic is an all-natural ingredient that originated in Korea. It is made from fresh garlic that has been fermented in a unique, heat, and humidity-controlled process for several weeks and then air-dried for an additional week before packing.
The resulting product has a sweet flavor with a slight tang – as delicious as roasted garlic, but decidedly different.
We generally buy peeled black garlic in a jar. The texture is soft and slightly sticky, similar to dried fruit. It’s very easy to work with, keeps for quite a while, and is a great ingredient to have on hand.
Tips for making this dish:
- Freeze your steak for easy slicing: Once you trim the fat from your steak, pop it in the freezer for about 10 minutes to make it easier to cut it into thin slices.
- Prep your ingredients in advance: Having all your ingredients ready before you start cooking is a cardinal rule when making a stir-fry. This includes sides like rice or noodles.
- Don’t overcook the steak: To ensure a thin-sliced steak like this stays tender and juicy, be sure not to overcook it. A total of two minutes of cooking time is plenty.
More stir-fry recipes to try:
- Sweet and Sour Chicken with Pineapple
- Stir-Fried Orange Peel Shrimp
- Spicy Stir-Fried Pork With Cabbage
- Vietnamese Garlic and Black Pepper Stir-Fry
Stir-Fried Steak with Black Garlic
- 1 lb boneless New York strip steaks
- 1-1/2 tablespoons soy sauce, divided
- 2 tablespoons toasted sesame oil
- Freshly ground black pepper
- 6 to 8 cloves black garlic, peeled and roughly chopped
- 4 scallions, sliced
- Trim any excess fat from the steaks, slice them into thin strips for stir-frying, and place in a bowl.
- Add the soy sauce, 1 tablespoon of the sesame oil, and some freshly ground black pepper.
- Stir to coat the meat thoroughly and set aside at room temperature for 15 minutes.
- Heat the remaining tablespoon of sesame oil in a wok or heavy skillet over high heat. Add the beef along with the juices that have accumulated, and stir fry for 30 seconds.
- Reduce the heat to medium-high, add the black garlic, and continue stir-frying until the garlic breaks down slightly and combines with the meat juices to form a sauce that coats the beef, 1-1/2 minutes.
- Stir in the scallions and remove from the heat. Serve immediately.