Description
A quick and flavorful Chinese Beef and Onion Stir Fry featuring tender strips of sirloin steak cooked with aromatic ginger, garlic, and a savory sauce made from soy, oyster, hoisin, and rice vinegar. This dish is perfect for a speedy weeknight dinner and pairs wonderfully with steamed rice or noodles.
Ingredients
Scale
Main Ingredients
- 300 g sirloin steak (or rib-eye, flank steak, or blade steak), sliced thinly 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 Ingredients
- 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 sirloin steak into thin strips against the grain to ensure tenderness. Set aside.
- Mix 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 the ginger slices and cook for 1 minute until fragrant, then add the garlic and sauté 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.
- Cook the onions: Push the beef to one side of the skillet, add the remaining tablespoon of vegetable oil, and add the sliced onions. Cook for 2-3 minutes until they begin to soften.
- Add green onions and sauce: Stir in the green onions and cook for another minute. Pour the prepared sauce over the beef and onions, stirring to coat everything evenly.
- Thicken the sauce (optional): If a thicker sauce is preferred, dissolve the cornstarch in 1 tablespoon of water and stir it into the skillet. Let the sauce simmer for 1-2 minutes until it thickens.
- Serve: Remove from heat and serve hot with steamed rice or noodles.
Notes
- For tender beef, slice the meat thinly against the grain.
- If you prefer less sweet sauce, reduce the sugar slightly.
- Vegetable oil is recommended for stir-frying due to its high smoke point.
- Cornstarch is optional but helps to thicken the sauce nicely.
- This dish is best served immediately to enjoy the crisp texture of the onions.
