Description
This Beef and Onion Stir Fry is a quick and flavorful dish featuring tender slices of marinated flank steak cooked with aromatic garlic, ginger, and onions in a savory soy-based sauce. Perfect for a satisfying weeknight dinner, this stir fry combines the richness of hoisin and oyster sauce with the subtle sweetness of brown sugar and the depth of Shaoxing wine for a balanced and delicious meal.
Ingredients
Scale
Beef Marinade
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tsp cornstarch
- 2 tsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
Stir Fry Sauce
- ¼ cup light soy sauce
- 1 tbsp dark soy sauce
- â…“ cup water
- 1 tbsp hoisin sauce
- ½ tbsp oyster sauce
- 1 tbsp brown sugar
- ½ tsp sesame oil
- ½ tbsp cornstarch
- White pepper powder, to taste
Vegetables and Aromatics
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 medium white onion, sliced
- 4 scallions, cut into 3-inch pieces (separate white and green parts)
Cooking Oil
- 3 tbsp neutral oil (canola, vegetable, or sunflower)
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with 2 teaspoons cornstarch, 2 teaspoons light soy sauce, and 1 tablespoon Shaoxing wine. Mix well to coat all the meat evenly.
- Rest the Marinade: Let the beef marinate for 15 to 30 minutes to absorb the flavors and tenderize.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together ¼ cup light soy sauce, 1 tablespoon dark soy sauce, ⅓ cup water, 1 tablespoon hoisin sauce, ½ tablespoon oyster sauce, 1 tablespoon brown sugar, ½ teaspoon sesame oil, ½ tablespoon cornstarch, and white pepper powder to taste until smooth and well combined.
- Set Sauce Aside: Put the sauce mixture aside for use during stir-frying.
- Cook Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, minced ginger, sliced white onion, and the white parts of the scallions; stir-fry for 2 to 3 minutes until the onions soften slightly and the aromatics are fragrant. Then remove and set aside.
- Cook the Beef: In the same skillet or wok, add the marinated beef in a single layer. Stir-fry over medium-high heat for about 2 minutes or until the beef is browned but not fully cooked through.
- Add the Sauce: Pour the prepared stir fry sauce into the skillet with the beef. Stir continuously and cook for 2 minutes, allowing the sauce to thicken and coat the beef evenly.
- Combine Aromatics and Finish Cooking: Return the cooked onions and white scallions to the skillet with the beef and sauce. Add the green parts of the scallions and stir-fry everything together for an additional 1 minute to meld all the flavors and finish cooking the beef.
- Serve: Remove from heat and serve immediately over steamed jasmine rice or your choice of noodles for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar based on your preferred level of sweetness.
- Use a wok for even and quick stir-frying, but a large skillet also works well.
- Serve promptly to enjoy the beef tender and the vegetables crisp.
