Description
A delicious Chinese Beef and Onion Stir Fry featuring tender marinated sirloin steak seared to perfection with aromatic ginger, garlic, and onions in a savory, thickened sauce. This quick and flavorful stovetop dish is perfect for a weeknight dinner served with steamed rice.
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)
- 4-5 slices ginger
- 3 cloves garlic (minced or sliced thinly)
- 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 corn starch
- 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 (for color, can substitute with regular soy sauce)
- 1/2 cup water
Instructions
- Preparation: Peel and slice ½ white or yellow onion, separating segments. Thinly slice or mince 3 cloves of garlic. Slice 4-5 pieces of ginger. Trim and cut 1 stalk of green onion into 2-inch pieces, slicing the white part lengthwise. Set all aside.
- Marinate Beef: Thinly slice the beef against the grain; for easier slicing, chill in freezer for 15 minutes. Place beef in a bowl and add 1 tablespoon soy sauce, ½ tablespoon Shaoxing wine, 2 tablespoons water, and 1 teaspoon sesame oil. Marinate for 15 minutes. After marinating, stir in 1 teaspoon cornstarch until fully coated, then add 1 tablespoon oil and mix well. Set aside.
- Make Stir Fry Sauce: In a small bowl, blend 1 tablespoon soy sauce with 1 tablespoon corn starch until smooth. Add 1 teaspoon sugar, 1½ tablespoons oyster sauce, ½ tablespoon hoisin sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing wine, and 1 teaspoon dark soy sauce. Stir well, then add ½ cup water and mix again. Set aside.
- Stir Fry Beef: Heat a large frying pan or wok on high heat. When hot, add 3-4 tablespoons oil and the marinated beef, spreading it out to sear. Stir fry the beef until about 90% cooked (2-4 minutes). Remove beef and set aside.
- Cook Aromatics: Add more oil if needed, then add ginger slices and toast for about 1 minute until slightly browned. Add onion slices and garlic, stir frying until soft and slightly brown, about 2 minutes.
- Add Sauce and Finish: Push aromatics to the side of the pan. Stir the sauce mixture to redistribute cornstarch and pour into the pan. Stir continuously until sauce thickens and darkens in color. Mix aromatics back into the sauce, return beef to the pan, add green onions, and stir fry everything together for about 1 minute.
- Serve: Plate the stir fry and enjoy it hot with steamed rice.
Notes
- Dark soy sauce is primarily used for color; you can substitute regular soy sauce if unavailable.
- Preparation is crucial as stir frying proceeds quickly; have all ingredients ready before cooking.
- Freezing beef for 15 minutes makes slicing easier and more precise.
- Slice beef against the grain to ensure tenderness.
- Marinate beef for at least 15 minutes to maximize flavor absorption.
- Adding cornstarch after marinating velvets the meat, creating a silky texture and sealing in moisture.
- Sear beef to about 90% doneness to avoid overcooking and toughness.
- Optionally, tenderize beef using baking soda before marinating, but rinse thoroughly to avoid off flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
