Crispy Beef and Onion Stir Fry (Printable)
Tender crispy beef with caramelized onions in savory sauce, ready in 30 minutes.
# What You’ll Need:
→ 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 (for frying)
# How to Prepare:
01 - Combine sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat all pieces. Let marinate for at least 10 minutes to tenderize and infuse flavor.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl until sugar dissolves completely. Set aside for later use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until smoking. Add marinated beef in a single layer without overcrowding. Sear for 2-3 minutes until crispy and browned on edges. Transfer beef to a plate and reserve.
04 - Add remaining oil to the pan. Sauté onion, garlic, and ginger over high heat for 2-3 minutes, stirring frequently, until fragrant and onion edges begin to caramelize.
05 - Return seared beef to the pan. Pour prepared sauce over the mixture. Toss everything vigorously for 1-2 minutes until sauce thickens and coats all components evenly.
06 - Remove from heat immediately. Garnish with sliced spring onions. Serve hot over steamed jasmine rice or noodles.
# Expert Advice:
01 -
- The velveting technique creates restaurant quality texture at home in under 30 minutes
- Sweet onions balance the savory beef in a way that makes everyone reach for seconds immediately
02 -
- Crowding the pan will steam the beef instead of searing it, so cook in batches if necessary
- The sauce thickens rapidly due to residual cornstarch, so have everything ready before adding it
03 -
- Partially freeze the beef for 20 minutes before slicing to get thin, even pieces
- Make sure your pan is properly hot before adding the beef for the best sear