Description
A quick and flavorful Chinese Beef and Onion Stir-Fry featuring tender flank steak marinated in savory sauces, stir-fried with caramelized onions, garlic, and ginger, finished with a rich hoisin and oyster sauce blend. Perfect weeknight dinner served with 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 & Aromatics
- 2 tablespoons vegetable oil, divided
- 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 sliced flank steak with cornstarch, soy sauce, and sesame oil. Toss thoroughly to coat each piece evenly. Let the beef marinate for 15–20 minutes to tenderize and absorb flavors.
- Prepare the sauce: While the beef marinates, mix oyster sauce, hoisin sauce, Shaoxing wine, sugar, and white pepper in a small bowl until well combined. Set aside.
- Cook the beef: Heat 1 tablespoon of vegetable oil over high heat in a large skillet or wok. Arrange the marinated beef in a single layer and sear for 1–2 minutes per side, just until browned but not fully cooked through. Remove beef from the pan and keep aside.
- Stir-fry onions: Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the sliced onions and stir-fry for 2–3 minutes, allowing them to soften and caramelize slightly around the edges.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Combine and finish cooking: Return the seared beef to the pan. Pour in the prepared sauce and toss everything together. Stir-fry for another 1–2 minutes until the beef is fully cooked and the sauce thickens slightly.
- Garnish and serve: Sprinkle with sliced green onions and serve immediately, ideally accompanied by steamed rice.
Notes
- Freeze the beef for 20 minutes before slicing to make it easier to cut and more tender.
- Shaoxing wine can be substituted with dry sherry or omitted altogether if unavailable.
- Add bell peppers, snap peas, or other vegetables for extra color, texture, and nutritional value.
