Chinese Beef and Onion Stir-Fry

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Description:
Chinese Beef and Onion Stir-Fry is a quick and flavorful dish that combines tender beef strips with sweet onions in a savory sauce. This simple, yet delicious, recipe highlights the classic balance of sweet and savory flavors, making it a perfect weeknight meal served over rice or noodles. The stir-frying technique ensures the beef remains juicy while the onions add a natural sweetness, creating a satisfying meal in under 30 minutes.

Ingredients:

For the Beef Marinade:

  • Flank steak or sirloin (thinly sliced): 1 lb (450 g)
  • Soy sauce: 2 tbsp
  • Oyster sauce: 1 tbsp
  • Shaoxing wine (or dry sherry): 1 tbsp
  • Cornstarch: 1 tbsp
  • Sesame oil: 1 tsp
  • Sugar: 1 tsp
  • Baking soda (optional, for tenderizing): ¼ tsp

For the Stir-Fry:

  • Onion (sliced): 1 large
  • Garlic (minced): 3 cloves
  • Ginger (minced): 1 tbsp
  • Green onions (cut into 2-inch pieces): 3 stalks
  • Vegetable oil: 2 tbsp
  • Soy sauce: 2 tbsp
  • Oyster sauce: 1 tbsp
  • Hoisin sauce: 1 tbsp
  • Water: ¼ cup
  • Cornstarch: 1 tsp (mixed with 2 tsp water to form a slurry)
  • Sesame oil: 1 tsp
  • Black pepper: ¼ tsp

Optional Ingredients (for extra flavor):

  • Red bell pepper: 1 (sliced for added color and sweetness)
  • Mushrooms: 1 cup (sliced for an umami boost)
  • Chili flakes: ¼ tsp (for a spicy kick)

Instructions:

  1. Marinate the beef:
    In a large bowl, combine the soy sauce, oyster sauce, Shaoxing wine, cornstarch, sesame oil, sugar, and baking soda. Add the thinly sliced beef, toss to coat, and let it marinate for 15-20 minutes while you prepare the other ingredients.
  2. Prepare the sauce:
    In a small bowl, whisk together 2 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, and ¼ cup of water. Set aside.
  3. Cook the beef:
    Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Once the oil is hot, add the marinated beef in a single layer, searing it for about 1-2 minutes per side. Cook in batches if necessary to avoid overcrowding. Remove the beef from the wok and set aside.
  4. Stir-fry the onions and aromatics:
    In the same wok, add the remaining 1 tbsp of oil. Stir-fry the sliced onions over medium-high heat for 2-3 minutes until they soften and start to brown. Add the minced garlic and ginger, cooking for an additional 30 seconds until fragrant.
  5. Combine and stir:
    Return the cooked beef to the wok along with the sauce mixture. Stir to combine, allowing the sauce to bubble and thicken. If the sauce needs to thicken further, stir in the cornstarch slurry and cook for another minute until the sauce coats the beef and onions.
  6. Finish the dish:
    Stir in the green onions, sesame oil, and black pepper. Cook for another 30 seconds before removing from heat.
  7. Serve:
    Serve the beef and onion stir-fry over steamed rice or noodles, garnished with extra green onions or sesame seeds if desired.

Tips for Success:

  • Slice beef thinly: For the most tender results, slice the beef against the grain and as thinly as possible.
  • Use a hot wok: Stir-frying at a high temperature ensures that the beef sears quickly without losing moisture.
  • Marinate for flavor: Let the beef marinate for at least 15 minutes, but longer if possible, for more flavorful and tender meat.

Recommendations:

  • Serve with rice or noodles: Pair the stir-fry with jasmine rice, fried rice, or even lo mein noodles for a complete meal.
  • Make it gluten-free: Substitute tamari for soy sauce and gluten-free oyster sauce for a gluten-free version.
  • Add vegetables: Include bell peppers, mushrooms, or bok choy for added nutrition and flavor variety.

Nutrition (per serving, approx. based on 4 servings):

  • Calories: 350
  • Protein: 28 g
  • Fat: 18 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Sugar: 7 g
  • Sodium: 850 mg

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