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Beef & Onion Stir-Fry

A classic Cantonese-style stir-fry featuring tenderized flank steak and aromatic onions seared at high heat. The dish relies on a savory soy-based sauce and the "velveting" technique to ensure the meat remains succulent.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Calories: 340
Ingredients Method

Ingredients
  

  • 1 lb flank steak sliced thin against the grain
  • 2 large yellow onions cut into 1/2-inch wedges
  • 3 tbsp vegetable oil divided
  • 2 tsp cornstarch
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing rice wine
  • 1 tsp toasted sesame oil
  • 1/2 tsp granulated sugar
  • 1/4 tsp ground black pepper
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 2 tbsp water

Method
 

  1. In a medium bowl, whisk 2 teaspoons of cornstarch with 1 tablespoon of light soy sauce and 1 tablespoon of Shaoxing rice wine.
  2. Add the sliced beef to the bowl, toss to coat thoroughly, and marinate at room temperature for 15 minutes.
  3. In a small jar, combine the dark soy sauce, oyster sauce, sugar, black pepper, sesame oil, and water to create the stir-fry sauce.
  4. Heat a wok or large heavy skillet over high heat until wisps of smoke appear; add 1 tablespoon of oil.
  5. Sear the beef in a single layer for 1-2 minutes until browned but not fully cooked; remove beef from the pan and set aside.
  6. Wipe the pan clean, add the remaining 2 tablespoons of oil, and add the onion wedges.
  7. Stir-fry the onions for 3-4 minutes until the edges are charred but the centers remain slightly crisp.
  8. Add the minced garlic and ginger to the onions and stir for 30 seconds until fragrant.
  9. Return the beef and any accumulated juices to the pan and pour the prepared stir-fry sauce over the ingredients.
  10. Toss everything rapidly over high heat for 1 minute until the sauce thickens and coats the beef and onions evenly.