Description
Sizzling Chinese beef and onion stir fry delivers a flavor-packed journey through authentic Asian cuisine. Tender strips of marinated beef dance with caramelized onions, creating a quick, irresistible meal that brings restaurant-quality excitement directly to your kitchen.
Ingredients
Scale
Protein:
- 300 grams (10.6 ounces) sirloin steak
- 1 stalk green onion, cut into 2-inch pieces
Vegetables and Aromatics:
- 0.5 white onion (or yellow onion), thinly sliced
- 4 to 5 slices ginger
- 3 cloves garlic, minced or thinly sliced
Sauce and Seasonings:
- 1 tablespoon soy sauce
- 1 tablespoon low-sodium soy sauce
- 0.5 tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
- 0.5 tablespoon Shaoxing cooking wine (or rice wine)
- 0.25 teaspoon dark soy sauce (for color; substitute with regular if necessary)
- 1.5 tablespoons oyster sauce
- 0.5 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 cup water for the sauce
Instructions
- Slice the onion into delicate, translucent ribbons. Mince the garlic with precision and julienne the ginger. Chop green onions into 2-inch diagonal segments.
- Carefully slice the beef against the grain into paper-thin strips. Create a marinade combining soy sauce, Shaoxing wine, water, and sesame oil. Immerse beef in this liquid for 15 minutes, then dust with cornstarch mixed with a touch of vegetable oil.
- Craft the sauce by whisking soy sauce with cornstarch until silky. Incorporate sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water.
- Ignite a wok with oil over intense heat. Sear the marinated beef for 2-3 minutes until barely cooked, then transfer to a holding plate.
- In the same wok, quickly sauté ginger for 30 seconds. Add garlic and onions, stirring vigorously until they become translucent and fragrant. Pour the prepared sauce, allowing it to bubble and thicken.
- Reintroduce the beef and green onions to the wok, tossing swiftly to ensure even coating and heating. Cook for an additional 1-2 minutes until everything is piping hot and glistening.
- Plate the stir fry immediately alongside steamed jasmine rice, garnishing with extra green onion snippets if desired.
Notes
- Marinate beef slices in a blend of soy sauce, Shaoxing wine, and sesame oil for maximum flavor infusion.
- Slice onions, garlic, and ginger with precision to ensure even cooking and balanced texture.
- Coat beef with cornstarch before searing to create a crispy exterior that locks in juicy tenderness.
- Develop a complex sauce using multiple Asian condiments for depth and richness.
- Quickly stir-fry ingredients on high heat to maintain their vibrant colors and fresh taste.
- Serve hot over steamed rice for a complete and satisfying meal that brings restaurant-quality flavors home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 4g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 80 mg