Sesame Lemongrass Mint Beef Stir-Fry

A vibrant, flavor-packed dish that brings together the bold essence of Olive Amelia Sesame Oil with refreshing hints of Lemongrass Mint White Balsamic. Tender flank steak seared to perfection and tossed in a tangy, aromatic glaze—this is your new favorite take on a classic stir fry.

Ingredients:

For the Marinade:

• ¼ c. soy sauce

• ¼ c. rice wine

• ¼ c. Olive Amelia Lemongrass Mint White Balsamic Vinegar

• 2 Tbsp. tangerine zest, grated

• 1 Tbsp. Olive Amelia Sesame Oil

• 1 Tbsp. cornstarch

• 2 garlic cloves, finely diced

• 1 Tbsp. crushed red pepper

For the Beef:

• 16 oz. flank steak, thinly sliced across the grain

• ½ c. cornstarch (for dredging)

• ⅓ c. avocado oil (for cooking)

For the Sauce:

• 1 garlic clove, chopped

• 1 tsp. fresh ginger, chopped

• 3 Tbsp. Olive Amelia Lemongrass Mint White Balsamic Vinegar

• 3 Tbsp. soy sauce

• 1 Tbsp. hot water

• 1½ Tbsp. dark brown sugar

• 1 tsp. cornstarch mixed with 1 Tbsp. tangerine juice

• Tangerine slices, for garnish

• Scallions, sliced, for garnish

• Fresh cilantro, finely chopped, for garnish

Instructions:

1. Trim excess fat and thinly slice flank steak into ¼-inch-thick pieces. Place in a large resealable bag set in a shallow dish.

2. In a bowl, whisk together soy sauce, rice wine, Lemongrass Mint White Balsamic, half the tangerine zest, Sesame Oil, cornstarch, garlic, and crushed red pepper. Pour marinade over the beef, seal, and refrigerate for at least 2 hours or overnight.

3. Remove beef from marinade and discard the excess marinade. Dredge beef pieces in cornstarch until lightly coated.

4. Heat avocado oil in a wok or large skillet over high heat. When the oil is nearly smoking, spread beef in an even layer and sear for 1 minute. Flip and sear the other side for 30 seconds. Transfer beef to a sheet pan, tilted to drain excess oil.

5. Remove excess oil from the pan, leaving about 1 Tbsp. Add garlic and ginger and stir-fry for 15 seconds. Add Lemongrass Mint White Balsamic, soy sauce, hot water, and brown sugar. Bring to a simmer.

6. Stir in the cornstarch slurry and simmer until the sauce thickens enough to coat the back of a spoon. Add the beef and tangerine slices to the pan. Toss everything together for 30 seconds until the beef is well coated and the sauce clings to the meat.

7. Serve over jasmine rice or your favorite Asian noodles. Garnish with scallions and cilantro.

Recipe Notes:

There should be almost no liquid, as the sauce should be clinging to the beef. If you have too much sauce, increase the heat slightly and continue cooking until thickened. If the sauce is too thick, add a little bit of hot water to thin it out.