Chinese Beef and Onion Stir Fry

Chinese Beef and Onion Stir Fry

Tender beef stir fried with aromatic onions in a light savory sauce. This quick and easy beef onion stir fry is perfect as a main and made with simple ingredients! This rivals takeout and is a crowd pleaser for the family!

Ingredients

For the Beef:

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

For the Marinade:

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

For the Sauce:

• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1½ tablespoons oyster sauce
• ½ tablespoon hoisin sauce
• 1 teaspoon sesame oil
• ½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
• 1 teaspoon dark soy sauce (for color, can sub with regular soy sauce)
• ½ cup water

Instructions

Preparation:

1. Peel and slice the white or yellow onion, and separate the segments. Set aside.
2. Peel and thinly slice the garlic. Alternatively, mince it if preferred.
3. Slice the ginger and set aside.
4. Cut off the root part of the green onion, discard it, and cut the green onion into 2-inch pieces. For the thicker white part, slice it in half lengthwise. Set aside.

Marinate the Beef:

1. Thinly slice the beef against the grain and place it in a bowl.
2. (Optional) To make it easier to slice, put it in the freezer for 15 minutes to firm it up slightly.
3. Add the soy sauce, Shaoxing cooking wine, water, and sesame oil to the bowl with the sliced beef and marinate for 15 minutes.
4. Do not add the cornstarch and oil yet.
5. After marinating, add the cornstarch and mix well to create a velvety layer that seals in the beef's moisture.
6. Once the cornstarch is evenly mixed with the beef, add the oil and mix well again. Set aside.

Make the Stir Fry Sauce:

1. In a small bowl, mix the soy sauce and cornstarch until there are no lumps.
2. Add the sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing cooking wine, and dark soy sauce (or regular soy sauce) and mix well.
3. Add the water and set aside.

Stir Fry:

1. Use a large frying pan or wok and set it on high heat.
2. Once the pan is very hot, add the oil and sliced beef. Use approximately 3-4 tablespoons of oil to help the beef not stick and sear better.
3. Spread the beef throughout the surface of the hot pan to brown it and create an initial sear. Stir fry the beef until it is about 90% cooked (approximately 2-4 minutes depending on how thinly it is sliced). Remove from the pan and set aside.
4. Add a bit more oil into the pan, and toast the ginger slices for 1 minute until slightly brown.
5. Add the onion slices and garlic, and stir fry until the onions are soft and slightly brown (approximately 2 minutes).
6. Push the onions, ginger, and garlic to the side of the pan.
7. Mix the stir-fry sauce again (cornstarch will settle to the bottom), and pour the sauce into the hot pan. Stir the sauce in the pan until it turns thick and changes from a milky color to a dark brown.
8. Once the sauce is thick, mix the onions into the sauce, add the beef back in, and stir fry everything for about 1 minute.
9. Add the green onions and stir fry briefly to combine.
10. Serve: Plate the stir fry and enjoy with steamed rice!

ENJOY!!