Description
A quick and flavorful Chinese Beef and Onion Stir Fry featuring tender beef slices marinated in a savory sauce, stir-fried with onions, garlic, and ginger, finished with green onions. Perfect served hot over rice or noodles for a satisfying meal.
Ingredients
Scale
Beef and Marinade
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
Vegetables and Aromatics
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, minced
- 2 green onions, sliced into 1-inch pieces
Cooking Oils
- 2 tablespoons vegetable oil
Serving Suggestion
- Cooked rice or noodles, for serving
Instructions
- Marinate the Beef: In a large bowl, combine the thinly sliced beef with 1 tablespoon soy sauce, cornstarch, Shaoxing wine, and sesame oil. Mix well to coat all pieces evenly and allow the beef to marinate for 15-20 minutes to enhance flavor and tenderize.
- Prepare the Sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sugar, and freshly ground black pepper. Set this savory sauce aside for later use.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry quickly for 2-3 minutes until the beef is browned but not fully cooked through. Remove the beef from the wok and set aside to prevent overcooking.
- Sauté Aromatics: Using the same wok, add the remaining tablespoon of vegetable oil. Add minced garlic and ginger, stir-frying for about 30 seconds until they become fragrant, which builds the flavor base of the dish.
- Cook the Onions: Add the sliced onions to the wok and stir-fry for 2-3 minutes until they start to soften but still retain some crispness, adding a sweet crunch to the stir fry.
- Combine and Finish Cooking: Return the browned beef to the wok along with any juices that have accumulated. Pour in the prepared sauce and toss everything together well. Continue to stir-fry for an additional 2-3 minutes until the beef is cooked through and onions are tender.
- Add Green Onions: Stir in the sliced green onions and give the mixture a final toss to distribute the fresh onion pieces evenly throughout the dish.
- Serve: Serve the hot Chinese Beef and Onion Stir Fry over cooked rice or noodles for a complete and delicious meal.
Notes
- Be sure to slice the beef thinly against the grain for maximum tenderness.
- Marinating the beef allows it to absorb more flavor and stay tender during cooking.
- High heat is essential during stir-frying to ensure quick cooking and to retain crisp textures.
- You can substitute Shaoxing wine with dry sherry or omit it if unavailable.
- Adjust the sugar amount to balance the savory and slightly sweet flavor to your liking.
- Serve immediately after cooking for the best texture and taste.
