A quick, savory classic that delivers tender beef, caramelized onions, and a flavorful soy-based sauce—just like your favorite Chinese takeout!
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 large yellow onions, thinly sliced
- 3 green onions, chopped (optional for garnish)
- 2 tbsp vegetable oil
Marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1/2 tsp baking soda (for extra tenderness)
Stir Fry Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce (for color, optional)
- 1 tsp sugar
- 1/4 cup beef broth or water
- 1 tsp cornstarch (mixed with 1 tbsp water to thicken)
Directions
Step 1: Marinate the Beef
- In a bowl, combine beef with soy sauce, Shaoxing wine, cornstarch, and baking soda.
- Let marinate for at least 15 minutes while you prep other ingredients.
Step 2: Prepare the Sauce
- In a small bowl, mix oyster sauce, soy sauces, sugar, and beef broth. Set aside.
- Stir in cornstarch slurry just before cooking.
Step 3: Stir Fry
- Heat 1 tbsp oil in a wok or skillet over high heat.
- Add marinated beef in a single layer; sear for about 1 minute per side until browned but not fully cooked. Remove and set aside.
- Add remaining oil and stir fry onions until soft and slightly caramelized (about 3-5 minutes).
- Return beef to the pan, pour in sauce, and toss to coat. Cook 1-2 more minutes until sauce thickens and beef is fully cooked.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~320 per serving
Serve hot over steamed white rice or with stir-fried noodles. Want to add bell peppers or a spicy kick? I can help you remix it!