Description
A quick and flavorful Chinese Beef and Onion Stir-Fry featuring tender flank steak marinated and cooked with a savory blend of soy, oyster, hoisin sauces, fresh ginger, and garlic. Perfect for a weeknight dinner served over steamed rice.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced into wedges
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced for garnish
Instructions
- Marinate the Beef: In a medium bowl, combine the thinly sliced flank steak with cornstarch, soy sauce, and sesame oil. Toss well to coat the beef evenly and let it marinate for 15–20 minutes to tenderize and absorb flavor.
- Prepare the Sauce: While the beef marinates, mix oyster sauce, hoisin sauce, Shaoxing wine, sugar, and white pepper in a small bowl. Set this sauce mixture aside for later use.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer, searing each side for about 1–2 minutes until just browned. Avoid overcrowding. Remove the beef from the pan and set aside to prevent overcooking.
- Cook the Onions: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Toss in the sliced onions and stir-fry for 2–3 minutes until they begin to soften and develop caramelized edges, enhancing their natural sweetness.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger with the onions, cooking and stirring for about 30 seconds to release their fragrant aromas without burning.
- Combine and Finish: Return the seared beef to the skillet with the onions and aromatics. Pour in the prepared sauce. Toss everything together and stir-fry for an additional 1–2 minutes, allowing the beef to fully cook and the sauce to thicken slightly, coating the ingredients beautifully.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve immediately, preferably with steamed rice for a complete and satisfying meal.
Notes
- For extra tenderness, freeze the beef for 20 minutes before slicing to make it easier to cut thinly against the grain.
- Shaoxing wine can be substituted with dry sherry or omitted entirely if unavailable.
- Incorporate bell peppers or snap peas for added color, texture, and nutrition.
