Chinese Beef and Onion Stir-Fry

Ingredients

For the Beef

• 1 lb (450 g) flank steak or sirloin, sliced thinly against the grain
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil

For the Stir-Fry

• 3 tbsp neutral oil (vegetable or peanut), divided
• 2 medium yellow onions, halved and sliced into ½-inch wedges
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 scallions, cut into 2-inch pieces (white and green parts separated)
• 1 red bell pepper, thinly sliced (optional)

For the Sauce

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sugar
• ½ tsp black pepper
• ¼ cup beef broth or water
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

Instructions

Step 1: Marinate the Beef (15 minutes, passive)

1. Slice the beef thinly against the grain. In a bowl, toss the beef with cornstarch, soy sauce, and sesame oil until evenly coated. Let it sit at room temperature for 15 minutes while you prepare the vegetables and sauce.

Step 2: Mix the Sauce (2 minutes, low intensity)

1. In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sugar, black pepper, and broth. Set aside. In a separate small cup, combine cornstarch and cold water for the slurry.

Step 3: Sear the Beef (2–3 minutes, high intensity)

1. Heat 1½ tbsp oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear undisturbed for 1 minute , then stir-fry 1–2 minutes until browned but still slightly pink. Transfer to a plate.

Step 4: Stir-Fry the Onions (3–4 minutes, medium-high intensity)

1. Add the remaining oil to the wok. Add onions and bell pepper (if using) and stir-fry over medium-high heat for 3–4 minutes until edges soften and char slightly but onions retain bite.

Step 5: Aromatics (30 seconds, high intensity)

1. Add garlic, ginger, and scallion whites. Stir constantly for 30 seconds until fragrant—do not let them burn.

Step 6: Combine and Thicken (2 minutes, high intensity)

1. Return the beef to the wok. Pour in the sauce and bring to a rapid simmer over high heat. Stir in the cornstarch slurry and toss constantly for 1–2 minutes until the sauce thickens and coats the beef and onions.

Step 7: Finish and Serve (1 minute, low intensity)

1. Stir in scallion greens. Taste and adjust seasoning. Serve immediately over steamed white rice or noodles.

Nutrition

Calories: ~310 kcal · Protein: 26 g · Fat: 18 g · Carbohydrates: 11 g · Saturated Fat: 5 g · Fiber: 1.5 g · Sugar: 4 g · Sodium: ~780 mg