Description
A quick and flavorful Chinese Beef and Onion Stir Fry that features tender marinated sirloin steak seared to perfection with aromatic ginger, garlic, and a savory sauce, finished with crisp green onions. Perfect served over steamed rice for a classic and satisfying meal.
Ingredients
Units
Scale
Beef and Aromatics
- 300 g sirloin steak (or rib eye, flank steak, or blade steak)
- 1/2 white onion (or yellow onion), sliced and separated into segments
- 4-5 slices ginger
- 3 cloves garlic, minced or thinly sliced
- 1 stalk green onion, cut into 2-inch pieces
Marinade
- 1 tablespoon soy sauce
- 1/2 tablespoon Shaoxing cooking wine
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (added after marinating)
- 1 tablespoon oil (added after marinating)
Sauce
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 1/2 tablespoons oyster sauce
- 1/2 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
- 1 teaspoon dark soy sauce (can substitute regular soy sauce)
- 1/2 cup water
Instructions
- Preparation: Peel and slice the onion, separate into segments, slice the ginger and garlic, and prepare the green onion by cutting into 2-inch pieces, separating the white and green parts. Set all aside for later use.
- Marinate Beef: Thinly slice the beef against the grain. Optionally freeze the beef for 15 minutes beforehand to make slicing easier. Combine soy sauce, Shaoxing wine, water, and sesame oil with the sliced beef and marinate for 15 minutes. After marinating, add cornstarch and mix well, then add 1 tablespoon oil and mix again. Set aside.
- Make the Stir Fry Sauce: In a small bowl, mix soy sauce and cornstarch until smooth. Add sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Stir well and set aside.
- Stir Fry Beef: Heat a large frying pan or wok over high heat. Add approximately 3-4 tablespoons of oil and the marinated beef, spreading it out to sear quickly. Stir fry for 2-4 minutes until about 90% cooked, then remove beef from the pan and set aside.
- Cook Aromatics: Add more oil to the hot pan and toast ginger slices for 1 minute until slightly browned. Add onion slices and ginger and stir fry for about 2 minutes until soft and slightly browned. Push onions, ginger, and garlic to one side of the pan.
- Add Sauce and Finish Stir Fry: Stir the sauce mixture again to recombine and pour into the hot pan. Stir continuously until the sauce thickens and changes from milky to dark brown. Mix the onions back into the sauce, add the beef and green onions, and stir fry everything together for about 1 minute until well combined and heated through.
- Serve: Transfer the stir fry to a serving plate and enjoy with steamed rice.
Notes
- Dark Soy Sauce for Color: If you don’t have dark soy sauce, substitute with regular soy sauce. Dark soy sauce adds a rich color and depth to the dish.
- Preparation Is Crucial: Have all ingredients prepped and ready before stir frying, as the cooking process is fast and requires multitasking.
- Freeze Beef To Make It Easier to Slice: Placing beef in the freezer for 15 minutes firms it up, making thin slicing easier.
- Slice Against the Grain: Cutting beef against the grain ensures a more tender texture by breaking up muscle fibers.
- Marinate for Maximum Flavor: Marinate beef for at least 15 minutes; longer marination intensifies the flavor.
- Velvet Your Beef With Cornstarch: Adding cornstarch after marination creates a silky texture and locks in moisture when stir frying.
- Sear the Beef Slices to 90%: Cooking beef until nearly done before adding sauce prevents overcooking and keeps meat tender.
- Baking Soda Tenderizing Method: Optionally, mix ½ teaspoon baking soda with 2 tablespoons water for tenderizing beef before marinating, but rinse thoroughly to avoid off-flavors. This step is optional and can be skipped.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 80 mg
