Crispy Beef and Onion Stir Fry (Print version)
Tender crispy beef meets sweet caramelized onions in a savory Chinese-inspired sauce, ready in just 30 minutes for an effortless weeknight dinner.
# What goes in:
→ Meats
01 - 1 lb flank steak, thinly sliced against the grain
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 2 spring onions, sliced for garnish
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Coating & Marinade
06 - 2 tablespoons cornstarch
07 - 2 tablespoons soy sauce
08 - 1 tablespoon Shaoxing wine or dry sherry
09 - 1 teaspoon sesame oil
10 - 1/4 teaspoon ground white pepper
→ Sauce
11 - 2 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon brown sugar
15 - 2 tablespoons water
→ Oil
16 - 3 tablespoons vegetable oil
# Cooking steps:
01 - Combine sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat and marinate for at least 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl until smooth. Set aside for later use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Add marinated beef in a single layer and sear for 2-3 minutes until crispy and browned. Remove beef to a plate and reserve.
04 - Add remaining oil to the pan. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant and onions are slightly caramelized.
05 - Return beef to the pan. Pour in prepared sauce and toss everything together for 1-2 minutes until heated through and evenly coated.
06 - Sprinkle with sliced spring onions. Serve immediately over steamed jasmine rice or noodles.
# Tips from flavorandfeast:
01 -
- The beef develops this incredible crispy exterior while staying tender inside, exactly like your favorite takeout spot but better because you made it
- Everything comes together in under 30 minutes, including the marinade time, making it perfect for those evenings when takeout sounds too exhausting
02 -
- Crowding the pan while searing the beef will make it steam instead of crisp, so work in batches if your pan is not big enough
- The sauce thickens incredibly fast in the hot pan, so have your serving platter ready before you pour it in
03 -
- Freeze the flank steak for 20 minutes before slicing, it becomes firm enough to cut those paper-thin slices with ease
- The beef will continue cooking slightly in the hot sauce, so remove it from the heat while it still looks slightly underdone