Chinese Beef and Onion Stir-Fry

 

Chinese Beef and Onion Stir-Fry

Ingredients:

1 lb (450g) beef (flank steak or sirloin), thinly sliced

1 large onion, sliced

2 tbsp vegetable oil

2 cloves garlic, minced

1-inch piece ginger, minced

2 green onions, sliced (for garnish)

1 tsp sesame seeds (optional)

For the Marinade:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp cornstarch

1/2 tsp black pepper

1/2 tsp sugar

1 tbsp Shaoxing wine (or substitute with rice vinegar)

For the Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

1/2 tsp white pepper

1/4 cup beef broth or water

1 tsp cornstarch (mixed with 1 tbsp water for slurry)

Instructions:

Marinate the Beef:
In a mixing bowl, combine soy sauce, oyster sauce, cornstarch, black pepper, sugar, and Shaoxing wine. Add the thinly sliced beef and toss to coat. Let it marinate for 15–20 minutes to absorb the flavors.

Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, sugar, white pepper, and beef broth. Add the cornstarch slurry (cornstarch mixed with water) and stir until smooth. Set aside.

Sear the Beef:
Heat 1 tablespoon of oil in a wok or large skillet over high heat. When hot, add the beef in a single layer and sear for 1–2 minutes per batch until just browned. Do not overcrowd the pan. Transfer to a plate and set aside.

Cook the Aromatics and Onion:
Add the remaining tablespoon of oil to the pan. Sauté the sliced onions, garlic, and ginger over medium-high heat for 2–3 minutes until the onions turn soft and translucent.

Combine and Simmer:
Return the beef to the pan. Pour in the prepared sauce and stir well to coat everything evenly. Let it cook for another 1–2 minutes until the sauce thickens and clings to the meat and onions.

Garnish and Serve:
Turn off the heat. Sprinkle with sliced green onions and sesame seeds if using. Serve hot with steamed jasmine rice or noodles.