Chinese Beef and Onion Stir Fry (Print)

Juicy, thin-sliced beef and sweet onions stir-fried in a rich, aromatic Chinese sauce. Ready in half an hour.

# Ingredients:

→ Main Components

01 - 300 grams sirloin, rib eye, flank, or blade steak, thinly sliced against the grain
02 - 0.5 white or yellow onion, thinly sliced
03 - 4 slices fresh ginger
04 - 3 cloves garlic, minced or thinly sliced
05 - 1 stalk green onion, cut into 5 cm segments

→ Beef Marinade

06 - 1 tablespoon light soy sauce
07 - 0.5 tablespoon Shaoxing wine or dry sherry
08 - 2 tablespoons water
09 - 1 teaspoon sesame oil
10 - 1 tablespoon cornstarch

→ Stir Fry Sauce

11 - 1 tablespoon low-sodium soy sauce
12 - 1 tablespoon cornstarch
13 - 1 teaspoon sugar
14 - 1.5 tablespoons oyster sauce
15 - 0.5 tablespoon hoisin sauce
16 - 1 teaspoon sesame oil
17 - 0.5 tablespoon Shaoxing wine or rice wine
18 - 1 teaspoon dark soy sauce or regular soy sauce
19 - 120 millilitres water

# Steps:

01 - Peel and thinly slice the onion. Mince or thinly slice the garlic. Slice the ginger and cut the green onion into 5 cm segments.
02 - Thinly slice beef against the grain. In a mixing bowl, combine light soy sauce, Shaoxing wine, water, and sesame oil. Add the beef slices, mixing to coat evenly. Allow to marinate for 15 minutes. After marination, mix in cornstarch to coat each piece.
03 - In a small bowl, whisk low-sodium soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark or regular soy sauce, and water. Stir thoroughly for a homogenous sauce.
04 - Heat a wok over high heat with a light coating of oil. Add beef in a single layer and sear for 2–4 minutes until mostly cooked but still slightly pink. Transfer beef to a plate and set aside.
05 - Add a small amount of oil to the wok if necessary. Stir fry ginger for 30 seconds until aromatic, then add garlic and onion. Cook for 2–3 minutes until the onion is softened and translucent.
06 - Pour the prepared stir fry sauce into the wok, cooking until thickened, about 1–2 minutes. Return the beef to the wok and add green onion. Toss well to coat everything in sauce. Stir fry for 1 minute until beef is fully cooked and glossy.
07 - Transfer stir fry to a serving platter and serve immediately, ideally with steamed rice.

# Notes:

01 - Chill beef in the freezer for 15 minutes to facilitate thin slicing. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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