Description
A quick and flavorful Chinese Beef and Onion Stir Fry featuring tender sirloin steak, aromatic ginger and garlic, and a savory sauce made from soy, oyster, and hoisin sauces. Perfect for a satisfying weeknight meal served over steamed rice or noodles.
Ingredients
Scale
Beef and Vegetables
- 300 g sirloin steak (or rib-eye, flank steak, or blade steak), thinly sliced against the grain
- ½ white onion (or yellow onion), thinly sliced
- 4-5 slices ginger
- 3 cloves garlic, minced or sliced thinly
- 1 stalk green onion, cut into 2-inch pieces
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Other
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons vegetable oil (for stir-frying)
Instructions
- Prepare the Beef: Slice the beef into thin strips against the grain to ensure tenderness and set aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sugar until well combined; set aside.
- Cook Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add ginger slices and cook for 1 minute until fragrant, then add garlic and cook for another 30 seconds.
- Cook the Beef: Add the beef strips to the skillet and stir-fry for 3-5 minutes until browned and cooked through.
- Sauté Onions: Push the beef to one side of the skillet, add the remaining tablespoon of oil, then add sliced onions. Cook for 2-3 minutes until the onions begin to soften.
- Combine and Cook: Add green onions and cook for another minute. Pour the prepared sauce over the beef and onions, stirring to coat everything evenly.
- Optional Thickening: If a thicker sauce is preferred, dissolve cornstarch in 1 tablespoon of water and stir into the skillet. Let it simmer for 1-2 minutes until sauce thickens.
- Serve: Remove from heat and serve hot with steamed rice or noodles.
Notes
- Slice the beef thinly against the grain for more tender strips.
- Adjust the cooking time for onions if you prefer them more or less cooked.
- Cornstarch is optional but helps to thicken the sauce to cling better to the beef and vegetables.
- Use any cut of steak suitable for quick stir-frying such as rib-eye or flank steak.
- Serve immediately for best flavor and texture.
