Crispy Beef Onion Stir Fry (Print Version)
Quick crispy beef with sweet onions in savory sauce, ready in 30 minutes.
# What You 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
# Preparation Steps:
01 - Combine the sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat each piece evenly. Allow to marinate for at least 10 minutes to tenderize and flavor the meat.
02 - Whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl until the sugar dissolves completely. Set aside for later use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Arrange the marinated beef in a single layer without overcrowding. Sear for 2-3 minutes until crispy and browned, then transfer to a clean plate.
04 - Add the remaining tablespoon of oil to the same pan. Sauté the onion, garlic, and ginger for 2-3 minutes over high heat, stirring frequently, until fragrant and the onion begins to caramelize.
05 - Return the seared beef to the pan. Pour in the prepared sauce and toss everything together vigorously for 1-2 minutes, ensuring all components are heated through and evenly coated with the sauce.
06 - Transfer to a serving dish and garnish with sliced spring onions. Serve immediately while hot, accompanied by steamed jasmine rice or noodles.
# Expert Advice:
01 -
- The cornstarch coating creates this incredible crispy texture that restaurant stir frys have
- It comes together in under 30 minutes but tastes like something you ordered takeout for
02 -
- Crowding the pan will steam the beef instead of searing it, work in batches if your pan is small
- Have all ingredients measured and prepped before you turn on the heat, once you start cooking it moves fast
03 -
- Pat the beef dry with paper towels before marinating, excess water prevents proper searing
- If the sauce thickens too much, splash in a teaspoon of water to loosen it back up