Description
A quick and flavorful Chinese Beef and Onion Stir Fry featuring tender slices of marinated sirloin cooked with onions, garlic, and ginger in a savory soy and oyster sauce. Perfectly cooked over high heat for a tender, juicy finish, served hot over rice or noodles for a satisfying meal.
Ingredients
Scale
Beef 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 fresh ginger, minced
- 2 green onions, sliced into 1-inch pieces
Other
- 2 tablespoons vegetable oil
- Cooked rice or noodles, for serving
Instructions
- Marinate the Beef: In a large bowl, combine the beef slices with 1 tablespoon soy sauce, cornstarch, Shaoxing wine, and sesame oil. Mix thoroughly to coat the beef evenly and let it marinate for 15-20 minutes to tenderize and enhance flavor.
- Prepare the Sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sugar, and black pepper. Set aside until needed.
- Cook the Beef: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry quickly for 2-3 minutes until browned but still slightly undercooked. Remove the beef from the wok and set aside to prevent overcooking.
- Sauté Aromatics: In the same wok, add the remaining 1 tablespoon vegetable oil. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant and aromatic, releasing their flavors.
- Cook the Onions: Add the sliced onions to the wok and stir-fry for 2-3 minutes until they begin to soften and become translucent, enhancing their natural sweetness.
- Combine Beef and Sauce: Return the beef along with any juices to the wok. Pour in the prepared sauce, stirring well to combine. Cook for an additional 2-3 minutes until the beef is fully cooked through and onions are tender but still crisp.
- Add Green Onions: Toss in the sliced green onions and stir briefly to incorporate, adding fresh color and mild sharpness to the dish.
- Serve: Serve the hot stir-fried beef and onions immediately over cooked rice or noodles for a hearty and savory meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- Using a very hot wok or skillet is key to quickly searing the beef and locking in juices.
- Substitute Shaoxing wine with dry sherry if unavailable, or omit for a non-alcoholic version.
- Serve with steamed rice or your favorite noodles to soak up the delicious sauce.
- Adjust soy sauce and oyster sauce quantities based on your preferred saltiness.
