Description
This flavorful Beef and Onion Stir Fry features tender slices of beef cooked quickly with aromatic garlic, ginger, and scallions. The savory sauce combines light and dark soy sauce, hoisin, oyster sauce, and a hint of sweetness from brown sugar, creating a perfect balance of savory and sweet. Ready in just 30 minutes, it’s a quick and delicious dinner option served best 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
- 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
Aromatics and 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 the thinly sliced beef with cornstarch, 2 tsp light soy sauce, and Shaoxing wine. Mix well to coat the meat evenly, and let it marinate for 15-30 minutes for maximum tenderness and flavor absorption.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together ¼ cup light soy sauce, dark soy sauce, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, ½ tbsp cornstarch, and white pepper powder to create a flavorful and slightly thickened sauce. Set this aside.
- Cook the Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, sliced onions, and the white parts of the scallions. Stir-fry these ingredients for 2-3 minutes until the onions soften slightly and aromatics are fragrant, then remove from the skillet and set aside.
- Cook the Beef: Using the same skillet, increase the heat to medium-high and add the marinated beef in a single layer. Stir-fry for about 2 minutes until the beef is browned and nearly cooked through.
- Add the Sauce: Pour the previously prepared stir fry sauce into the skillet with the beef. Stir continuously while cooking for about 2 minutes to allow the sauce to thicken and coat the beef evenly.
- Combine & Serve: Return the cooked onions and the white scallion parts to the skillet, along with the green parts of the scallions. Stir-fry everything together for an additional one minute to combine flavors and heat through. Serve immediately over steamed jasmine rice or your preferred noodles for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to maximize tenderness.
- Shaoxing wine adds a distinctive flavor but can be substituted with dry sherry if unavailable.
- Adjust the amount of brown sugar for a sweeter or less sweet sauce according to your taste.
- Use a wok or large skillet for better heat distribution during stir-frying.
- Serve immediately after cooking to enjoy the beef at its most tender and the vegetables crisp-tender.
