Description
This Chinese Beef and Onion Stir-Fry is a quick and flavorful dish that combines tender slices of beef with savory sauces and aromatic vegetables. Perfect for a weeknight dinner, this stir-fry is both satisfying and delicious.
Ingredients
Scale
For the Stir-Fry:
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 2 green onions, chopped (optional, for garnish)
Instructions
- Marinate the Beef: In a bowl, toss the sliced beef with soy sauce, oyster sauce, hoisin sauce, cornstarch, sugar, and black pepper. Let it marinate for 15–20 minutes.
- Sear the Beef: Heat the vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but not overcooked. Remove the beef from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the sliced onion, garlic, and ginger. Stir-fry for 2–3 minutes until the onions are slightly softened and aromatic.
- Combine and Garnish: Return the beef to the pan and toss everything together for another 1–2 minutes until heated through and well coated. Garnish with chopped green onions if desired. Serve hot with steamed rice.
Notes
- For extra tenderness, freeze the beef for 20 minutes before slicing.
- You can add bell peppers or snow peas for more vegetables.
- Light or low-sodium soy sauce works well to reduce saltiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 80mg
