Chinese Beef Onion Stir-Fry (Print-Friendly Version)

Beef and onions stir-fried in a rich, savory sauce with aromatic ginger and garlic. Quick and satisfying.

# What You’ll Need to Make This:

→ Main

01 - 450 g beef flank steak or sirloin, thinly sliced
02 - 1 large onion, thinly sliced

→ Sauce and Aromatics

03 - 2 tablespoons vegetable oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, minced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon oyster sauce
08 - 1 tablespoon hoisin sauce
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water
11 - 1 teaspoon toasted sesame oil
12 - 60 ml beef broth or water
13 - 0.25 teaspoon ground black pepper

→ Garnish

14 - 2 green onions, chopped
15 - 1 teaspoon sesame seeds (optional)

# How to Prepare:

01 - In a bowl, mix the thinly sliced beef with 1 tablespoon of soy sauce and a pinch of black pepper. Allow to marinate for 10 minutes while preparing the other ingredients.
02 - Heat 1 tablespoon of vegetable oil in a large wok or sauté pan over high heat. Stir-fry the beef in batches for 2–3 minutes each, until browned. Remove the beef from the pan and set aside.
03 - Add the remaining tablespoon of oil to the same pan. Stir-fry the sliced onions over medium-high heat for 4–5 minutes, until soft and starting to caramelize.
04 - Add minced garlic and ginger to the onions. Stir constantly and cook for about 1 minute until aromatic.
05 - In a small bowl, blend the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, and beef broth or water until thoroughly combined.
06 - Return the beef to the pan with the onions and aromatics. Pour in the sauce mixture, stirring to coat the beef and onions evenly.
07 - In a separate small bowl, mix cornstarch with 2 tablespoons of water to form a slurry. Add the slurry to the pan and cook for 1–2 minutes, stirring, until the sauce thickens and glazes the beef and onions.
08 - Transfer to a serving dish. Garnish with chopped green onions and sesame seeds if desired. Serve immediately with steamed rice or noodles.

# Extra Tips:

01 - For variation, substitute beef with chicken or lamb, adjusting cooking times as needed.
02 - Adjust oyster sauce and hoisin sauce quantities to achieve your preferred balance of sweetness and saltiness.

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