Ingredients
For the Beef Marinade:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tsp cornstarch
- 2 tsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
For the Stir Fry Sauce:
- ¼ cup light soy sauce
- 1 tbsp dark soy sauce
- ⅓ cup water
- 1 tbsp hoisin sauce
- ½ tbsp oyster sauce
- 1 tbsp brown sugar
- ½ tsp sesame oil
- ½ tbsp cornstarch
- White pepper powder, to taste
For the Stir Fry:
- 3 tbsp neutral oil (canola, vegetable, or sunflower)
- 4 cloves garlic, minced
- 1 tsp ginger, minced
- 1 medium white onion, sliced
- 4 scallions, cut into 3-inch pieces (separate white and green parts)
Instructions
-
Marinate the Beef:
- In a bowl, combine sliced beef, cornstarch, soy sauce, and Shaoxing wine.
- Mix well and let marinate for 15-30 minutes.
-
Prepare the Stir Fry Sauce:
- In a small bowl, whisk together all sauce ingredients until well combined.
- Set aside.
-
Cook the Aromatics:
- Heat 3 tbsp oil in a large skillet or wok over medium heat.
- Add garlic, ginger, onions, and the white parts of the scallions.
- Stir-fry for 2-3 minutes until onions soften slightly. Remove and set aside.
-
Cook the Beef:
- In the same skillet, add the marinated beef in a single layer.
- Stir-fry for 2 minutes over medium-high heat until browned.
-
Add the Sauce:
- Pour the stir fry sauce into the skillet with the beef.
- Stir and cook for 2 minutes, allowing the sauce to thicken.
-
Combine & Serve:
- Return the onions and scallions to the skillet.
- Add the green parts of the scallions and stir-fry for 1 more minute.
- Serve immediately over steamed jasmine rice or noodles.
Notes
- Spicy Version: Add red pepper flakes or a drizzle of sriracha.
- More Veggies: Try bell peppers, broccoli, or snap peas.
- Gluten-Free Option: Use tamari instead of soy sauce and a cornstarch slurry to thicken the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese, Asian-inspired
