Description
Quick Chinese Beef and Onion Stir Fry recipe. Juicy beef, sweet onions, savory sauce. A comforting, flavorful weeknight meal for your table.
Ingredients
Scale
- Star Players:
- 1 lb flank steak, thinly sliced against the grain
- 2 large yellow onions, sliced into thick wedges
- Sauce Secrets:
- 1/4 cup low-sodium soy sauce
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp granulated sugar
- 2 tsp cornstarch, divided
- Aromatics & Veggies:
- 2 tbsp vegetable oil, divided
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- Finishing Touches:
- 1 tsp sesame oil
- Cooked white rice, for serving
- Green onions, sliced (optional, for garnish)
Instructions
- Prep the Beef & Onions:: First things first, slice that flank steak against the grain, super thin. I usually aim for pieces about 1/4 inch thick. This is where the tenderness magic happens, so take your time! Then, slice your yellow onions into thick wedges. I find that wedges hold up better in the stir fry and get beautifully sweet. This step is where I always get a little messy with the cutting board, but it’s all part of the process, right?
- Marinate the Beef:: In a medium bowl, toss your sliced beef with a tablespoon of soy sauce, a teaspoon of Shaoxing wine, and a tablespoon of cornstarch. Give it a good mix with your hands – honestly, it’s the best way to ensure every piece is coated. Let it sit for at least 15 minutes while you get everything else ready. This little marination step is crucial for tenderizing the beef and giving it a lovely velvety texture. I once skipped this and the beef was a bit tough, oops!
- Whisk the Sauce:: While the beef is marinating, whisk together the rest of the soy sauce, Shaoxing wine, a touch of sugar, and another teaspoon of cornstarch in a small bowl. This is your flavor powerhouse! Having it ready to go means you won’t be scrambling once things get hot. I always give it an extra whisk right before adding it to the pan because the cornstarch can settle. It’s such a comforting, savory smell even before it hits the heat.
- Sear the Beef:: Heat a large wok or skillet over high heat with a tablespoon of vegetable oil. When it’s shimmering, add half of your marinated beef in a single layer. Don’t overcrowd the pan, or it won’t sear properly – it’ll steam instead. Sear for 1-2 minutes per side until beautifully browned. Remove the beef and set it aside. Repeat with the remaining beef. This is where you get those gorgeous crispy edges, and the kitchen starts smelling incredible!
- Stir Fry the Onions & Aromatics:: Add another tablespoon of oil to the wok. Toss in your sliced onions and stir-fry for about 3-4 minutes until they start to soften and get a little translucent. Then, add your minced ginger and garlic and stir-fry for another minute until fragrant. Oh, the smell of fresh ginger and garlic hitting the hot pan – that’s pure magic, and honestly, it always makes me smile. Don’t let them burn, though!
- Combine & Finish Your Chinese Beef and Onion Stir Fry:: Return the seared beef to the wok with the onions. Give your whisked sauce one last stir and pour it over everything. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the beef and onions beautifully. Remove from heat, drizzle with a touch of sesame oil, and serve immediately with steamed rice. The sauce should be glossy and cling to everything. It’s such a satisfying moment when it all comes together perfectly!