CHINESE BEEF AND ONION STIR-FRY

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This simple yet flavorful beef and onion stir-fry is a comforting dish that comes together quickly but tastes like something you spent much longer preparing. Thinly sliced beef flank steak is marinated until tender, then quickly seared so it stays juicy. It is paired with a generous amount of soft, lightly caramelized onions and coated in a glossy sauce made from soy sauce, oyster sauce, and hoisin sauce, with just a touch of sugar to balance the flavors. The garlic and fresh ginger added near the end bring a fragrant, warm aroma that makes this dish especially inviting. Served over a bowl of hot cooked rice and finished with a sprinkle of green onions, it is perfect for a weeknight dinner for four.

Ingredients:

  • 1 lb beef flank steak, thinly sliced
  • 2 large onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 2 tablespoons water
  • Green onions, chopped (for garnish)
  • Cooked rice, for serving

Instructions:

Step 1: Marinate the Beef

  1. Place the thinly sliced beef flank steak in a medium-sized mixing bowl. Make sure the slices are as even as possible so they cook at the same rate.
  2. Add 1 tablespoon of soy sauce to the bowl. This will season the meat and help it absorb flavor.
  3. Sprinkle in the cornstarch, making sure it is evenly distributed over the beef. The cornstarch will help the meat stay tender and will later help the sauce cling to the beef, giving it a slightly silky texture.
  4. Add a small pinch of the sugar from the measured teaspoon. This helps balance the saltiness of the soy sauce and encourages a light browning during cooking.
  5. Using clean hands or a spoon, mix the beef thoroughly so every slice is coated with the soy sauce, cornstarch, and sugar. Separate any pieces that are stuck together.
  6. Let the beef marinate for at least 10 minutes at room temperature while you prepare the rest of the ingredients. This short resting time allows the flavors to penetrate the meat and improves its texture.

Step 2: Prepare the Stir-Fry Sauce

  1. In a small bowl, combine the remaining soy sauce with the oyster sauce and hoisin sauce.
  2. Add the remaining sugar to the bowl.
  3. Pour in the 2 tablespoons of water. This helps loosen the sauce so it coats the beef and onions evenly without becoming too thick.
  4. Stir everything together with a small whisk or spoon until the sugar is dissolved and the sauces form a smooth, uniform mixture.
  5. Set the bowl aside near the stove so it is ready to pour in as soon as the beef and onions are combined.

Step 3: Sauté the Onions

  1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
  2. When the oil is hot but not smoking, add the sliced onions to the pan.
  3. Stir-fry the onions, tossing them frequently so they cook evenly. At first, they will look quite firm and opaque.
  4. Continue cooking for about 5 minutes, until the onions soften, become translucent, and begin to turn lightly golden around the edges. This slight caramelization brings out their natural sweetness and adds depth of flavor to the dish.
  5. Once the onions are softened and lightly browned, transfer them to a plate or bowl and set aside. Keep them near the stove so you can add them back quickly later.

Step 4: Cook the Beef with Garlic and Ginger

  1. In the same pan or wok, add the remaining 1 tablespoon of vegetable oil. Keep the heat at medium-high.
  2. When the oil is hot, spread the marinated beef slices in a single layer as much as possible. This helps them sear rather than steam.
  3. Let the beef cook undisturbed for a short moment, then begin to stir-fry, tossing and turning the slices so they brown on all sides.
  4. Cook for about 3–4 minutes, or until the beef is browned and cooked through. The slices should no longer be pink, but still moist and tender.
  5. Add the minced garlic and fresh ginger to the pan. Stir-fry with the beef for about 1 minute, just until the garlic and ginger become fragrant. Be careful not to let them burn, as that would give a bitter taste.
CHINESE BEEF AND ONION STIR FRY
CHINESE BEEF AND ONION STIR-FRY 2

Step 5: Combine Everything and Finish the Dish

  1. Return the cooked onions to the pan with the beef, garlic, and ginger.
  2. Give the prepared sauce a quick stir, then pour it evenly over the beef and onions.
  3. Stir everything together thoroughly so that the sauce coats each slice of beef and every strand of onion.
  4. Continue cooking for about 2 minutes, allowing the sauce to heat through and slightly thicken. The cornstarch on the beef will help the sauce become glossy and cling nicely to the ingredients.
  5. Once the sauce is slightly thickened and everything is well combined, taste a small piece of beef and onion to ensure the flavors are balanced.
  6. Turn off the heat.

Serving

  1. Spoon hot cooked rice into serving bowls or plates.
  2. Divide the beef and onion mixture evenly over the rice, making sure each portion gets a good amount of both beef and onions as well as some of the sauce.
  3. Garnish each serving with chopped green onions on top for a fresh, bright finish.
  4. Serve immediately while hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4

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