Chinese Beef and Onion Stir Fry

 

Ingredients

• 300 g sirloin steak (or rib eye, flank steak, or blade steak)
• ½ white onion (or yellow onion)
• 4-5 slices ginger
• 3 cloves garlic (minced or sliced thinly)
• 1 stalk green onion (cut into 2-inch pieces)

Marinade

• 1 tablespoon soy sauce
• ½ tablespoon Shaoxing cooking wine
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (added after marinating)
• 1 tablespoon oil (added after marinating)

Sauce

• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1½ tablespoons oyster sauce
• ½ tablespoon hoisin sauce
• 1 teaspoon sesame oil
• ½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
• 1 teaspoon dark soy sauce (for color, can sub with regular soy sauce)
• ½ cup water

Instructions

Preparation

1. Peel and slice ½ white onion (or yellow onion), and separate the segments. Set it aside for later.
2. Peel and thinly slice 3 cloves garlic. Alternatively, you can also mince it as well.
3. Slice 4-5 slices of ginger and set them aside for later.
4. Cut off the root part of 1 stalk green onion and discard it. Then cut the green onion into 2-inch pieces. For the chunky white part, slice it in half lengthwise. Set this aside for later.

Marinate Beef

1. Thinly slice the beef against the grain and put it in a bowl.
2. (Optional) To make it easier to slice, you can put it in the freezer for 15 minutes to firm it up slightly.
3. Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, and 1 teaspoon sesame oil into the bowl with the sliced beef and marinate it for 15 minutes.
4. Do not add the cornstarch and oil yet.
5. Once you have finished marinating the meat, add in 1 teaspoon cornstarch and mix well. This will create a velvety layer that will seal in the beef’s moisture.
6. Once the cornstarch is mixed evenly with the beef, add 1 tablespoon oil to it and mix well again, then set it aside.