Description
A flavorful and quick Beef and Onion Stir Fry recipe featuring tender flank steak marinated in soy and Shaoxing wine, stir-fried with aromatic garlic, ginger, onions, and scallions in a savory hoisin and oyster sauce blend. Perfect for a satisfying weeknight dinner served over 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
- 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 fully coat the beef.
- Rest the Marinade: Let the marinated beef sit for 15-30 minutes to absorb the flavors and tenderize.
- 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 white pepper powder to taste until smooth.
- Heat the Oil and Cook Aromatics: In a large skillet or wok, heat 3 tbsp neutral oil over medium heat. Add minced garlic, minced ginger, sliced white onion, and white parts of the scallions.
- Stir-fry Aromatics: Cook for 2-3 minutes until the onions become slightly soft and fragrant, then remove from the skillet and set aside.
- Cook the Beef: Increase heat to medium-high and add the marinated beef in a single layer to the same skillet. Stir-fry for about 2 minutes until the beef is browned on all sides.
- Add the Stir Fry Sauce: Pour the prepared sauce over the beef and stir continuously as the sauce thickens, cooking for another 2 minutes.
- Combine Vegetables and Finish: Return the cooked onions and white scallions to the skillet along with the green parts of the scallions. Stir-fry for 1 more minute to combine all ingredients and heat through.
- Serve: Serve the beef and onion stir fry immediately over steamed jasmine rice or your choice of noodles for a delicious meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar and sauces to suit your preferred level of sweetness and saltiness.
- Using a wok or large skillet helps achieve even cooking and high heat stir-frying.
- Serve with steamed jasmine rice or egg noodles for a complete meal.
