Garlic Beef Stir-Fry with Crunchy Spring Onions takes me straight to the buzzing street food stalls of Asia, where speedy, fresh cooking rules. This is my fusion cooking style with succulent slices of beef are marinated in soy sauce, oyster sauce, and a dash of dry wine, creating mouth-watering layers of flavour alongside punchy garlic and crunchy onion.

I always cook with olive oil now, even in Asian dishes, for a much healthier twist.

The baking soda trick helps tenderise tougher, cheaper cuts of beef, giving them that silky restaurant-style softness. You can skip it, if your meat is already tender, as some might be sensitive to a slight after taste (I personally don’t taste it).

And since Kenji loves his meat simple, I always keep his portion separate.

This is a quick, nutritious, protein-rich dish, and ideal for a satisfying weeknight meal. Serve it with rice and green Asian vegetables. Enjoy this flavour-packed garlic beef stir-fry with its perfect balance of savoury, sweet, and umami goodness!