Description
A quick and flavorful Beef and Onion Stir Fry featuring tender slices of flank steak cooked with aromatic garlic, ginger, and scallions. The savory stir fry sauce combines soy sauces, hoisin, oyster sauce, and Shaoxing wine for a perfect balance of umami and sweetness. Ready in 30 minutes, this dish is ideal served over steamed jasmine rice or noodles.
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
- ⅓ 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
Aromatics & Cooking
- 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 sliced beef, cornstarch, light soy sauce, and Shaoxing wine. Mix well and let marinate for 15-30 minutes to tenderize and infuse flavor.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and white pepper powder until smooth. Set aside.
- Cook the Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add minced garlic, ginger, sliced onions, and the white parts of the scallions. Stir-fry for 2-3 minutes until the onions soften slightly. Remove the mixture 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 2 minutes until the beef browns evenly.
- Add the Sauce: Pour the prepared stir fry sauce into the skillet with the beef. Stir and cook for 2 minutes, allowing the sauce to thicken and coat the beef.
- Combine & Serve: Return the cooked onions and white scallion parts to the skillet along with the green parts of the scallions. Stir-fry for 1 more minute to combine all flavors. Serve immediately with steamed jasmine rice or noodles.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Adjust the amount of brown sugar and soy sauces to your taste preference for sweetness and saltiness.
- Use a wok or large skillet for even and quick cooking.
- Serve hot immediately to enjoy the freshest texture and flavor.
