Description
This Chinese Beef and Onion Stir-Fry is a quick and flavorful dish featuring tender beef, caramelized onions, and a savory sauce that’s sure to satisfy your craving for takeout. Perfect for a weeknight dinner!
Ingredients
Scale
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil (or sesame oil)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, sliced (for garnish)
- Cooked rice (for serving)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced beef to the skillet and cook for 3-4 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and cook for about 5-6 minutes, stirring occasionally, until they are softened and lightly caramelized.
- Add the minced garlic and cook for 1 more minute, until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, black pepper, and red pepper flakes (if using). Pour this sauce mixture over the onions and garlic.
- Return the cooked beef to the skillet, along with any juices that may have accumulated. Stir to coat the beef and onions in the sauce.
- Stir in the cornstarch-water mixture and cook for 1-2 more minutes, until the sauce has thickened and is glossy.
- Serve the stir-fry over cooked rice and garnish with sliced green onions.
Notes
- You can substitute the flank steak with other cuts of beef, such as skirt steak or rib-eye, but flank steak is ideal for stir-fry due to its tenderness.
- Add other vegetables like bell peppers, carrots, or mushrooms to the stir-fry for added flavor and texture.
- This stir-fry also works well with chicken or tofu if you prefer a different protein.
- For a gluten-free version, make sure to use gluten-free soy sauce and hoisin sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 1 plate (with rice)
- Calories: 350
- Sugar: 11g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg