Description
This Chinese Beef and Onion Stir-Fry is a quick and delicious meal featuring tender slices of flank steak cooked with caramelized onions and a savory, slightly sweet sauce. Perfectly balanced with soy, oyster, hoisin, and a touch of rice vinegar, it’s an easy dish to whip up on a weeknight and serve over steamed rice for a satisfying dinner.
Ingredients
Scale
Beef and Marinade
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1/2 teaspoon ground black pepper
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
- 1/4 teaspoon red pepper flakes (optional, for heat)
Vegetables and Aromatics
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Other
- 2 tablespoons vegetable oil (or sesame oil), divided
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked rice (for serving)
Instructions
- Heat Oil: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat to prepare the pan for cooking the beef.
- Cook Beef: Add the thinly sliced flank steak to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside to keep warm.
- Cook Onions: In the same skillet, add the remaining tablespoon of oil. Add the thinly sliced onions and cook for about 5-6 minutes, stirring occasionally, until the onions soften and become lightly caramelized, enhancing their natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Prepare Sauce and Combine: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, ground black pepper, and red pepper flakes if using. Pour this sauce over the cooked onions and garlic in the skillet.
- Return Beef and Coat: Add the cooked beef back into the skillet along with any accumulated juices. Stir thoroughly to coat the beef and onions evenly with the sauce mixture.
- Thicken Sauce: Mix the cornstarch with water and stir it into the skillet. Cook for 1-2 minutes more, stirring constantly, until the sauce thickens into a glossy coating over the beef and onions.
- Serve: Serve the beef and onion stir-fry hot over cooked rice, garnished with sliced green onions for freshness and added flavor.
Notes
- Be sure to slice the beef thinly against the grain to ensure tenderness.
- You can substitute flank steak with sirloin or another quick-cooking beef cut.
- Adjust the amount of red pepper flakes to control the heat to your preference.
- If you prefer a gluten-free dish, use gluten-free soy sauce and oyster sauce alternatives.
- Prepare the rice ahead of time or use leftover rice to save cooking time.
