BEEF AND ONION STIR FRY

This recipe features velvety beef tenderized with a marinade of soy sauce, Shaoxing wine, and baking soda, paired with caramelized yellow onions and fresh green onions. The dish is finished with a glossy, savory sauce made from light and dark soy sauces, oyster sauce, and sesame oil, cooked over high heat for a smoky-sweet flavor.

Equipment

• Large wok or a large, heavy-bottomed skillet (cast iron works well)
• Spatula or wooden spoon for stir-frying
• Small mixing bowls for marinade and sauce
• Cutting board and sharp knife

Ingredients

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1 tbsp water
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce (for color, can substitute with more light soy sauce)
• 2 tbsp oyster sauce
• 1 tbsp brown sugar, packed
• 1 tsp cornstarch
• 1/2 cup beef broth or water
• 1 tsp toasted sesame oil
• 3 tbsp neutral cooking oil (like vegetable, canola, or grapeseed), divided
• 2 large yellow onions, halved and sliced into 1/2-inch thick wedges
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 green onions, cut into 2-inch pieces (white and light green parts separated from the dark green tops)
• Cooked jasmine or white rice (optional)

Instructions

1. In a medium bowl, combine the thinly sliced beef, 1 tablespoon of light soy sauce, Shaoxing wine, 1 teaspoon of sesame oil, cornstarch, baking soda, and water. Mix thoroughly with hands until every slice is well-coated. Let marinate at room temperature for at least 15 minutes.
2. In a separate small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, brown sugar, 1 teaspoon of cornstarch, beef broth (or water), and 1 teaspoon of sesame oil until the sugar and cornstarch are fully dissolved. Set aside.
3. Heat a wok or skillet over high heat until smoking hot. Add 2 tablespoons of oil and swirl to coat. Add the marinated beef in a single layer. Sear undisturbed for 1-2 minutes until browned and charred. Stir-fry for another 1-2 minutes until just cooked through (slightly pink in center). Transfer beef to a plate, leaving residual oil and juices in the wok.
4. Return the wok to medium-high heat. Add the remaining 1 tablespoon of oil. Add sliced yellow onions and cook, stirring frequently, for 3-4 minutes until softened, translucent, and slightly charred on edges. Add minced garlic, grated ginger, and white/light green parts of green onions. Stir-fry for 30-60 seconds until fragrant.
5. Push onions and aromatics to the sides of the wok, creating a well in the center. Whisk the pre-made stir-fry sauce and pour it into the center. Let it bubble and thicken for about 30 seconds.
6. Once the sauce thickens, return the cooked beef and accumulated juices to the wok. Add the dark green parts of the green onions.
7. Increase heat to high and stir-fry everything vigorously for 1-2 minutes until the sauce is glossy, thick, and coats all ingredients evenly. Taste and adjust seasoning if needed. Serve immediately over steamed rice.

Notes

Always slice beef against the grain for tenderness. A large, heavy-bottomed skillet (like cast iron) is a good substitute for a wok. Have all ingredients prepped before starting. Do not crowd the pan; cook beef in batches if necessary to ensure searing rather than steaming.

Nutrition

Calories: 325 kcal · Fat: 18g · Saturated Fat: 4g · Cholesterol: 75mg · Sodium: 1180mg · Carbohydrates: 15g · Fiber: 2g · Sugar: 8g · Protein: 28g · Vitamin A: 2% · Vitamin C: 10% · Calcium: 4% · Iron: 15%