Description
This Beef and Onion Stir Fry is a quick and flavorful Asian-inspired dish featuring tender sliced flank steak cooked with aromatic garlic, ginger, and onions, all tossed in a savory soy-based sauce. Perfect for a fast weeknight meal, it combines tender beef with a slightly sweet and umami-rich sauce, enhanced by the fresh bite of scallions. Serve it over steamed jasmine rice or noodles for a satisfying dinner ready in just 30 minutes.
Ingredients
Scale
Beef and 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
- 3 tbsp neutral oil (canola, vegetable, or sunflower)
- 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)
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with 2 tsp cornstarch, 2 tsp light soy sauce, and 1 tbsp Shaoxing wine. Mix well to coat the beef thoroughly. Let it marinate for 15 to 30 minutes to tenderize and flavor the meat.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together ¼ cup light soy sauce, 1 tbsp dark soy sauce, ⅓ cup water, 1 tbsp hoisin sauce, ½ tbsp oyster sauce, 1 tbsp brown sugar, ½ tsp sesame oil, ½ tbsp cornstarch, and a pinch of white pepper powder until well combined. Set aside for use later.
- Cook the Aromatics: Heat 3 tbsp neutral oil in a large skillet or wok over medium heat. Add 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 mixture becomes fragrant. Remove the aromatics from the skillet and set aside.
- Cook the Beef: In the same skillet, add the marinated beef in a single layer. Stir-fry over medium-high heat for about 2 minutes until the beef is browned and cooked through but still tender.
- Add the Sauce: Pour the prepared stir fry sauce over the cooked beef. Stir continuously and cook for another 2 minutes, allowing the sauce to thicken and coat the beef evenly.
- Combine and Serve: Return the cooked aromatics (onions and white scallions) to the skillet. Add the green parts of the scallions as well and stir-fry everything together for an additional 1 minute to combine flavors. Serve the beef and onion stir fry immediately over steamed jasmine rice or noodles for a delicious meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- If Shaoxing wine is unavailable, dry sherry is a suitable substitute.
- You can adjust the sweetness or saltiness of the sauce by varying the amount of brown sugar and soy sauce to your taste.
- Use a high smoke point neutral oil such as canola, vegetable, or sunflower for the best stir-frying results.
- This dish pairs perfectly with steamed jasmine rice or your choice of noodles.
- Feel free to add vegetables like bell peppers or snow peas for extra color and nutrition.
