Step 1

Cook a portion of rice with your desired method. While the rice steams, you should be able to finish the steak portion of this recipe.Slice the steak against the grain into thin slices. This is easier with a sharp knife and/or a partially frozen steak — toss it in the freezer for ~30 minutes to firm up the meat if you’re having trouble slicing.You want very thin slices (1/16”/2mm) that will cook quickly and won’t be chewy in the final product.

Step 2

Using a mortar & pestle (or food processor), pound together the garlic, ginger, and salt until a smooth paste forms.Add the paste to the thinly sliced beef and massage into the meat to evenly distribute the aromatics.You can do this ahead of time and allow the meat to marinate for up to 48 hours.

Step 3

Preheat a wok or griddle over high heat until smoking. Add a drizzle of oil, then the seasoned beef to sear or stir-fry until browned and lightly charred in spots.When the steak is almost all the way cooked through, add a spoonful of hoisin. Turn off the heat and toss to glaze the meat. Taste and adjust with more salt or hoisin if desired.

Step 4

Add a portion of steamed rice to a bowl. Top with the finished ginger garlic beef, and garnish with scallions and sesame seeds. Enjoy.