Description

A quick and flavorful beef onion stir-fry featuring thinly sliced flank steak, tender onions, and a savory sauce made with soy, oyster sauce, and a hint of ketchup. Perfect for a fast and satisfying weeknight dinner.

Ingredients

Beef Marinade

1 pound flank steak, thinly sliced against the grain
1/4 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon neutral oil (such as vegetable or canola)

Sauce

1 teaspoon oyster sauce
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons ketchup
2 teaspoons oyster sauce
1/4 teaspoon sugar
1/4 teaspoon sesame oil
1/4 cup water

Stir-fry

2 tablespoons neutral oil, divided
10 ounces small onions, sliced into wedges (approximately 3 small onions)

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Instructions

Prepare the Beef: In a bowl, combine the thinly sliced flank steak with baking soda, cornstarch, and 1 teaspoon neutral oil. Mix well and let it marinate for about 10 minutes to tenderize the meat.
Mix the Sauce: In a separate small bowl, whisk together 1 teaspoon oyster sauce, 1 tablespoon water, light soy sauce, dark soy sauce, ketchup, 2 teaspoons oyster sauce, sugar, sesame oil, and 1/4 cup water until fully combined. Set aside.
Cook the Onions: Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the sliced onions and stir-fry for 3-4 minutes until they start to soften but still maintain some crunch. Remove onions from the pan and set aside.
Cook the Beef: Add the remaining 1 tablespoon neutral oil to the skillet. Increase heat to high and add the marinated beef in a single layer. Stir-fry quickly for 2-3 minutes until the beef is browned but still tender.
Combine and Simmer: Return the cooked onions to the skillet with the beef. Pour the prepared sauce over the mixture, stirring continuously. Cook for another 1-2 minutes until the sauce thickens slightly and coats the beef and onions evenly.
Serve: Remove from heat and serve immediately with steamed rice or noodles, enjoying the savory and lightly sweet flavors of the beef onion stir-fry.

Notes

Be sure to slice the flank steak thinly and against the grain for the most tender bite.
Adjust the soy sauce and oyster sauce quantities based on your preferred saltiness level.
If you don’t have sesame oil, you may omit it, but it adds a lovely nutty aroma.
The baking soda tenderizes the beef; do not skip this step for the best texture.
Serve immediately after cooking to enjoy the best flavor and texture.