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Beef and Onion Stir Fry

Beef and Onion Stir Fry

Beef and Onion Stir Fry is a quick, versatile dish featuring tender beef, caramelized onions, and a flavorful sauce. Perfect for weeknight meals, it can be customized with various vegetables and sauces to suit any taste.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 300 g sirloin steak or ribeye, flank steak, or blade steak
  • ½ white or yellow onion
  • 4 –5 slices of ginger
  • 3 cloves garlic minced or thinly sliced
  • 1 stalk green onion cut into 2-inch pieces

Marinade

  • 1 tablespoon soy sauce
  • ½ tablespoon Shaoxing cooking wine
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch to be added after marinating
  • 1 tablespoon oil to be added after marinating

Sauce

  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1½ tablespoons oyster sauce
  • ½ tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • ½ tablespoon Shaoxing cooking wine or substitute with dry sherry or rice wine
  • 1 teaspoon dark soy sauce for color; regular soy sauce can be used as a substitute
  • ½ cup water

Instructions
 

Prepare the Vegetables

  • Peel and slice ½ white or yellow onion into thin segments and separate them. Set aside.
  • Peel and thinly slice 3 cloves of garlic, or mince them if preferred.
  • Slice 4–5 pieces of ginger and set aside.
  • Trim the root end from 1 stalk of green onion and discard it. Cut the stalk into 2-inch pieces, slicing the thicker white part in half lengthwise. Set aside.

Marinate the Beef

  • Thinly slice the beef against the grain and place it in a bowl.
  • (Optional) For easier slicing, freeze the beef for 15 minutes to firm it slightly.
  • Add 1 tablespoon of soy sauce, ½ tablespoon of Shaoxing cooking wine, 2 tablespoons of water, and 1 teaspoon of sesame oil to the beef. Mix well and let it marinate for 15 minutes.
  • After marinating, add 1 teaspoon of cornstarch to the beef and mix to create a velvety coating that seals in moisture. Then, add 1 tablespoon of oil, mix again, and set aside.

Prepare the Stir Fry Sauce

  • In a small bowl, mix 1 tablespoon of soy sauce with 1 tablespoon of cornstarch until smooth.
  • Add 1 teaspoon of sugar, 1½ tablespoons of oyster sauce, ½ tablespoon of hoisin sauce, 1 teaspoon of sesame oil, ½ tablespoon of Shaoxing cooking wine, and 1 teaspoon of dark soy sauce (or regular soy sauce). Stir to combine.
  • Add ½ cup of water to the mixture and stir again. Set aside.

Cook the Stir Fry

  • Heat a large frying pan or wok over high heat.
  • Once hot, add 3–4 tablespoons of oil, followed by the marinated beef. Spread the beef evenly across the pan to ensure an initial sear. Stir fry for 2–4 minutes, depending on thickness, until the beef is about 90% cooked. Remove the beef and set it aside.
  • Add a bit more oil to the pan, followed by the ginger slices. Toast the ginger for about 1 minute until slightly browned.
  • Add the sliced onion and garlic to the pan and stir fry for about 2 minutes until softened and slightly browned. Push the onion, ginger, and garlic to one side of the pan.
  • Re-stir the sauce mixture (as the cornstarch may have settled) and pour it into the pan. Stir continuously until the sauce thickens and changes from milky to a dark brown color.
  • Mix the onions into the thickened sauce, then add the beef back into the pan along with the green onions. Stir fry everything together for about 1 minute until well coated and heated through.

Serve

  • Transfer the Beef and Onion Stir Fry to a plate and enjoy it with steamed rice!