Chinese Beef and Onion Stir Fry is a flavorful and satisfying dish that highlights the tender texture of marinated beef, complemented by the sweetness of sautéed onions and the aromatic punch of ginger and garlic. This recipe combines the richness of soy sauce and oyster sauce, creating a savory glaze that coats each ingredient perfectly. The simplicity of the stir-fry method allows the natural flavors to shine through, making it a quick and delicious meal for any night of the week. Serve it over a bed of steamed rice or noodles for a complete and hearty dinner that is sure to please the whole family. With its blend of flavors and easy preparation, this Chinese Beef and Onion Stir Fry will quickly become a favorite in your culinary repertoire!
Ingredients:
For the Beef and Stir Fry:
• 300 g sirloin steak (or rib eye, flank steak, or blade steak)
• 1/2 white onion (or yellow onion)
• 4-5 slices ginger
• 3 cloves garlic (minced or sliced thinly)
• 1 stalk green onion (cut into 2-inch pieces)
For the Marinade:
• 1 tablespoon soy sauce
• 1/2 tablespoon Shaoxing cooking wine
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (added after marinating)
• 1 tablespoon oil (added after marinating)
For the Sauce:
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 1/2 tablespoons oyster sauce
• 1/2 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
• 1 teaspoon dark soy sauce (for color, can sub with regular soy sauce)
• 1/2 cup water
Instructions:
1. Peel and slice the onion, and separate the segments. Set aside.
2. Peel and thinly slice the garlic. Alternatively, you can mince it.
3. Slice the ginger and set aside.
4. Cut off the root part of the green onion and discard it. Cut the green onion into 2-inch pieces. For the white part, slice it in half lengthwise. Set aside.
Marinate the Beef:
1. Thinly slice the beef against the grain and place it in a bowl.
2. (Optional) To make it easier to slice, freeze the beef for 15 minutes to firm it up slightly.
3. Add soy sauce, Shaoxing cooking wine, water, and sesame oil to the beef and marinate for 15 minutes.
4. After marinating, add the cornstarch and mix well to create a velvety layer that seals in the beef’s moisture.
5. Add the oil to the beef and mix well again. Set aside.
Make the Stir Fry Sauce:
1. In a small bowl, mix soy sauce and cornstarch until there are no lumps.
2. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing cooking wine, and dark soy sauce. Mix well.
3. Add water and mix again. Set aside.
Stir Fry:
1. Heat a large frying pan or wok over high heat.
2. Once the pan is very hot, add the oil and sliced beef. Spread the beef throughout the pan to brown it and create an initial sear. Stir fry until about 90% cooked, approximately 2-4 minutes depending on the thickness. Remove from the pan and set aside.
3. Add a bit more oil to the pan, and toast the ginger slices for 1 minute until slightly brown.
4. Add the onion slices and garlic, and stir fry until soft and slightly brown, about 2 minutes.
5. Push the onions, ginger, and garlic to the side of the pan.
6. Mix the stir-fry sauce again (cornstarch will settle to the bottom) and pour it into the hot pan. Stir until the sauce thickens and turns from milky to dark brown.
7. Once the sauce is thick, mix in the onions, and add the beef back to the pan. Add the green onions and stir fry everything for about 1 minute.
8. Plate and enjoy with steamed rice!
