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Beef and Onion Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 20 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Description

A quick and flavorful Beef and Onion Stir Fry featuring tender sliced flank steak marinated and cooked with aromatic garlic, ginger, and scallions in a savory hoisin-soy sauce blend. Perfect for a weeknight dinner served over jasmine rice or noodles.

Ingredients

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 & 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

  1. Marinate the Beef: In a bowl, combine the sliced beef with cornstarch, light soy sauce, and Shaoxing wine. Mix well ensuring the beef is evenly coated.
  2. Rest the Marinade: Let the marinated beef sit for 15 to 30 minutes to absorb the flavors and tenderize.
  3. Prepare the Stir Fry Sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, water, hoisin sauce, oyster sauce, brown sugar, sesame oil, cornstarch, and white pepper powder until smooth and well combined. Set aside.
  4. Cook the Aromatics: Heat 3 tablespoons of neutral oil in a large skillet or wok over medium heat. Add minced garlic, minced ginger, sliced white onion, and the white parts of the scallions. Stir-fry for 2 to 3 minutes until onions soften slightly and become fragrant. Remove the aromatics from the skillet and set aside.
  5. Cook the Beef: In the same skillet, increase heat to medium-high and add the marinated beef in a single layer. Stir-fry for about 2 minutes until the beef is browned but not overcooked.
  6. Add the Sauce: Pour the previously prepared stir fry sauce over the beef in the skillet. Stir continuously and cook for about 2 minutes to let the sauce thicken and coat the beef evenly.
  7. Combine & Finish: Return the cooked onions and white scallion parts to the skillet. Add the green parts of the scallions and stir-fry everything together for an additional 1 minute to combine flavors and heat through.
  8. Serve: Remove from heat and serve the beef and onion stir fry immediately over steamed jasmine rice or your choice of noodles for a satisfying meal.

Notes

  • Slice the beef thinly against the grain for the most tender results.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • The sauce can be adjusted for sweetness or saltiness by modifying the brown sugar and soy sauce amounts.
  • Use a wok or large skillet to get a good stir-fry sear.
  • If you prefer less sauce, reduce the water content slightly.
  • Serve immediately to maintain beef tenderness and vegetable crunch.

Find it online: https://slsrecipes.com/beef-and-onion-stir-fry-recipe/