Chinese Beef and Onion Stir Fry: A Savory Weeknight Delight
This Chinese Beef and Onion Stir Fry is a quick and flavorful dish combining tender beef, caramelized onions, and a savory sauce. Perfect for a weeknight meal served over steamed rice.
Ingredients
- 300 grams sirloin steak or rib eye, flank steak, or blade steak
- 1/2 white onion or yellow onion, thinly sliced
- 4-5 slices ginger
- 3 cloves garlic minced or thinly sliced
- 1 stalk green onion cut into 2-inch pieces
- 1 tbsp soy sauce for marinade
- 1/2 tbsp Shaoxing cooking wine or dry sherry/rice wine for marinade
- 2 tbsp water for marinade
- 1 tsp sesame oil for marinade
- 1 tbsp low-sodium soy sauce for sauce
- 1 tbsp cornstarch for sauce
- 1 tsp sugar for sauce
- 1 1/2 tbsp oyster sauce
- 1/2 tbsp hoisin sauce
- 1 tsp sesame oil for sauce
- 1/2 tbsp Shaoxing cooking wine or rice wine for sauce
- 1 tsp dark soy sauce for color; substitute with regular soy sauce if needed
- 1/2 cup water for sauce
Instructions
- Slice the onion thinly. Peel and mince or slice garlic. Slice ginger and cut green onions into 2-inch segments.
- Thinly slice beef against the grain. In a bowl, mix soy sauce, Shaoxing wine, water, and sesame oil. Add beef and marinate for 15 minutes. After marinating, mix in cornstarch to coat and add oil.
- In a small bowl, mix soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Stir well.
- Heat oil in a wok over high heat. Sear marinated beef for 2-4 minutes until 90% cooked. Remove and set aside. Sauté ginger, then garlic and onions until softened. Add sauce, cook until thickened, then return beef and green onions to combine.
- Transfer stir fry to a serving plate. Serve hot with steamed rice.
Notes
Freeze beef for 15 minutes for easier slicing. Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 350kcal
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