Description
A flavorful Chinese Beef and Onion Stir Fry featuring tender flank steak marinated in soy and oyster sauces, stir-fried with aromatic ginger, garlic, and onions, finished with a savory dark soy and Shaoxing wine sauce. Quick to prepare, this dish makes a perfect weeknight main served over steaming white rice.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
Stir Fry
- 2 tablespoons vegetable oil, divided
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 2 green onions, sliced
- Cooked white rice, for serving
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Mix thoroughly to coat the beef evenly and let it marinate for at least 15 minutes to absorb flavors and tenderize.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2 to 3 minutes until browned on the outside but not fully cooked through. Remove the beef from the wok and set aside to keep warm.
- Sauté Onions: Add the remaining tablespoon of oil to the wok. Add the sliced yellow onion and stir-fry for about 2 minutes until it begins to soften but still retains some crunch.
- Add Aromatics: Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant, taking care not to burn the garlic.
- Combine and Finish Cooking: Return the partially cooked beef to the wok. Pour in the dark soy sauce, Shaoxing wine, sprinkle sugar and white pepper. Stir-fry everything together vigorously for another 2 to 3 minutes until the beef is fully cooked and the sauce has slightly thickened, coating all ingredients.
- Garnish and Serve: Toss in the sliced green onions and mix well. Serve the beef and onion stir fry hot over freshly cooked white rice for a complete meal.
Notes
- For extra tenderness, freeze the beef for 15 minutes before slicing to make it easier to cut thinly.
- Shaoxing wine can be substituted with dry sherry or omitted if unavailable without drastically affecting flavor.
- Enhance the dish by adding vegetables like sliced bell peppers or mushrooms during the onion cooking stage for more color and nutrition.
