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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe doesn’t say when to add the scallions????
Hi Craig,
Thanks for pointing that out. I’m sorry about the omission and have updated the recipe to include stirring in the scallions as a final ingredient after the black garlic has broken down to create the sauce.
Sounds yummy. I purchased some black garlic a while ago and was looking for more ideas on how to use it. Thanks!