Description
A quick and flavorful Chinese Beef and Onion Stir-Fry featuring tender slices of beef cooked with caramelized onions and a savory, slightly sweet sauce. Perfect for a weeknight dinner served over steamed rice.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
Stir-Fry Ingredients
- 2 tablespoons vegetable oil (or sesame oil)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
Sauce
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
Thickener and Garnish
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, sliced (for garnish)
- Cooked rice (for serving)
Instructions
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Cook Beef: Add the thinly sliced beef to the skillet and cook for 3-4 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
- Cook Onions: In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and cook for about 5-6 minutes, stirring occasionally, until they are softened and lightly caramelized.
- Add Garlic: Add the minced garlic and cook for 1 more minute, until fragrant.
- Prepare Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, and red pepper flakes (if using). Pour this sauce mixture over the onions and garlic.
- Combine Beef and Sauce: Return the cooked beef to the skillet, along with any juices that may have accumulated. Stir to coat the beef and onions in the sauce.
- Thicken Sauce: Stir in the cornstarch-water mixture and cook for 1-2 more minutes, until the sauce has thickened and is glossy.
- Serve: Serve the stir-fry over cooked rice and garnish with sliced green onions.
Notes
- For a spicier version, increase the amount of red pepper flakes to taste.
- Use sesame oil for a nuttier flavor instead of vegetable oil.
- Slice the beef thinly against the grain for maximum tenderness.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- This dish pairs well with steamed vegetables or fried rice.
