Chinese Beef and Onion Stir Fry
A quick and flavorful stir-fry featuring tender beef, crisp onions, and a glossy umami-rich sauce, perfect for a weeknight dinner over rice.
Equipment
- Wok or Large Skillet
- Medium Bowl
- Small Bowl
Ingredients
Stir Fry
- 1 pound flank steak or sirloin thinly sliced against the grain
- 2 medium onions sliced into wedges
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons vegetable oil or peanut oil
- 2 green onions sliced diagonally for garnish
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda for tenderizing
- 1/4 teaspoon white pepper
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce for color
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- Slice the beef against the grain into thin, bite-sized strips (about 1/8 inch thick). Placing the beef in the freezer for 20 minutes before slicing can make this easier.
- In a medium bowl, combine all marinade ingredients. Add the sliced beef and mix well to coat. Let marinate for at least 10 minutes while you prepare the other ingredients.
- In a small bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Slice onions into wedges, keeping the root end intact to hold the pieces together. Mince the garlic and grate the ginger.
- Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat the surface.
- Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry for another 1-2 minutes until the beef is browned but not fully cooked. Remove from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger, stir-frying for 10 seconds until fragrant.
- Add the onion wedges to the wok and stir-fry for 2-3 minutes until they begin to soften but still retain some crispness.
- Return the beef to the wok. Give the sauce mixture a quick stir (the cornstarch may have settled), then pour it into the wok. Stir-fry everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy layer.
- Transfer to a serving plate, garnish with sliced green onions, and serve immediately with steamed rice.
Notes
Use flank steak or sirloin for best results. Substitute dry sherry for Shaoxing wine if needed. Velvet beef with baking soda for tenderness. Add bell peppers or mushrooms for variety. For gluten-free, use tamari and gluten-free oyster sauce. Store leftovers in the refrigerator for up to 3 days or freeze for 3 months. Serve with steamed rice or noodles.