🥡🥩 Chinese Beef and Onion Stir-Fry
Serves: 2–3
Prep Time: 15 min
Cook Time: 10 min
Total Time: ~25 min
🧂 Ingredients:
For the Beef:
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¾ lb (350g) flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp sesame oil
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½ tsp baking soda (optional — for extra tenderness)
For the Stir-Fry:
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1 large onion, sliced into wedges or strips
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2 cloves garlic, minced
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1 tbsp vegetable oil
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1–2 green onions, chopped (optional)
For the Sauce:
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp dark soy sauce (for color, optional)
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½ tbsp sugar
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¼ cup water or beef broth
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1 tsp cornstarch (mix with water to thicken sauce)
🍳 Instructions:
1. Marinate the Beef:
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In a bowl, mix sliced beef with soy sauce, cornstarch, sesame oil, and baking soda (if using).
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Let sit for at least 10–15 minutes while you prep other ingredients.
2. Make the Sauce:
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In a small bowl, mix all sauce ingredients (except cornstarch slurry). Set aside.
3. Stir-Fry the Beef:
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Heat 1 tbsp oil in a hot wok or skillet over medium-high heat.
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Sear beef in a single layer for 1–2 minutes per side until browned but not fully cooked through.
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Remove and set aside.
4. Cook Onions & Garlic:
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In the same pan, add a bit more oil if needed.
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Stir-fry onions for 2–3 minutes until just tender and slightly browned.
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Add garlic and cook for 30 seconds.
5. Add Sauce & Finish:
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Return beef to the pan.
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Pour in the sauce and bring to a simmer.
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Stir in the cornstarch slurry to thicken if needed.
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Cook everything together for another 1–2 minutes until beef is cooked through and sauce is glossy.
6. Serve:
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Garnish with chopped green onions (optional).
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Serve hot over steamed rice or noodles.
🔁 Tips & Variations:
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Add bell peppers or snap peas for extra color and crunch.
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Use chicken or tofu instead of beef for variation.
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Serve with jasmine rice or fried rice for a full meal.
Would you like a low-sodium version, or a meal-prep-friendly adaptation of this dish? I can customize it for you!
