Beef and Onion Stir Fry is one of the easiest stir-fry dishes of all time. Making this dish is too simple, so you will see no reason not to make this at home. The taste? Oh, that will be like a taste of heaven.
Beef and Onion Stir Fry (3 servings)
Ingredients:
- 1.1 lb (500g) chuck flap tail (or flank steak, sirloin, etc.)
- 3 cloves garlic
- 2 tsp (8g) grated ginger
- 3-4 green onions, divided
- 1/2 carrot (70g) (optional)
- 1 1/4 large yellow onions (320g) (or broccoli, green beans, asparagus, etc.)
- 2 tbsp neutral-tasting oil (such as canola, grapeseed, vegetable oil, etc.), divided
- 1 tsp toasted sesame oil
- 3 cups hot cooked rice, about 1 cup (210g) for each serving
Marinade:
- 1 tbsp soy sauce
- 1 tbsp mirin (or Shaoxing wine, sake, dry sherry, etc.)
- 1/4 tsp white pepper (or black pepper)
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 tbsp neutral-tasting oil (such as canola, grapeseed, vegetable oil, etc.)
Beef and Onion Stir Fry Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce (optional), for color
- 1 tbsp sugar
- 1 tbsp mirin (or Shaoxing wine, sake, dry sherry, etc.)
- 1 tsp chicken bouillon powder
- 5 tbsp water
- 1 tbsp cornstarch
Instructions:
MARINATE BEEF
1. Cut the beef into thin slices. (Make sure to cut against the grain.) Transfer to a mixing bowl.
2. Add all the marinade ingredients. Give it a good massage. Cover and marinate in the fridge for 5 to 10 minutes.
PREP VEGETABLES
1. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Thinly slice the white parts of the green onions and cut the green parts into pieces about 2 inches (5 cm) long.
2. Make some grooves in the carrot (if using). Thinly slice it.
3. Slice the onions, about 1 inch (2.5 cm) thick. Separate the onions so that they’re easy to stir fry.
MAKE SAUCE
In a small container, add all the sauce ingredients and mix well. Set aside.
MAKE BEEF AND ONION STIR FRY
1. In a wok (or pan), heat the oil over high heat. Once it gets nice and hot, spread the beef in the wok in a single layer. Sear for 1 minute or nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is seared all over. Remove it from the pan and set aside.
2. To the same pan, add 1 tablespoon of oil. Heat it over high heat. Once it’s heated, add the onions. Spread them out and let them sit for 1 to 2 minutes or until nice and charred.
3. Add the garlic, ginger, and white parts of the green onions. Saute for 30 seconds or until fragrant. Add the beef, carrot, and sauce. Toss together for 1 minute or until the sauce has thickened and everything is coated. Turn the heat off.
4. Add the sesame oil and green onions. Give it a final mix. Serve with hot rice. Enjoy!
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Chinese Beef and Onion Stir Fry
3
servingsIngredients
1.1 lb (500g) chuck flap tail (or flank steak, sirloin, etc.)
3 cloves garlic
2 tsp (8g) grated ginger
3-4 green onions, divided
1/2 carrot (70g) (optional)
1 1/4 large yellow onions (320g) (or broccoli, green beans, asparagus, etc.)
2 tbsp neutral-tasting oil (such as canola, vegetable oil, etc.), divided
1 tsp toasted sesame oil
3 cups hot cooked rice, about 1 cup (210g) for each serving
- Marinade:
1 tbsp soy sauce
1 tbsp mirin (or Shaoxing wine, sake, dry sherry, etc.)
1/4 tsp white pepper (or black pepper)
1 tbsp cornstarch
1/2 tsp baking soda
1 tbsp neutral-tasting oil (such as canola, vegetable oil, etc.)
- Beef and Onion Stir Fry Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce (optional), for color
1 tbsp sugar
1 tbsp mirin (or Shaoxing wine, sake, dry sherry, etc.)
1 tsp chicken bouillon powder
5 tbsp water
1 tbsp cornstarch
Directions
- Marinate Beef
- Cut the beef into thin slices. (Make sure to cut against the grain.) Transfer to a mixing bowl. Add all the marinade ingredients. Give it a good massage. Cover and marinate in the fridge for 5 to 10 minutes.
- Prep Vegetables
- Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Thinly slice the white parts of the green onions and cut the green parts into long pieces about 2 inches (5 cm) long.
- Make some grooves in the carrot (if using) and thinly slice it. Slice the onions, about 1 inch (2.5 cm) thick. Separate the onions so that they’re easy to stir fry.
- Make Sauce
- In a small container, add all the sauce ingredients and mix well. Set aside.
- Make Beef and Onion Stir Fry
- In a wok (or pan), heat the oil over high heat. Once it gets nice and hot, spread the beef in the wok in a single layer. Sear for 1 minute or nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is seared all over. Remove it from the pan and set aside.
- To the same pan, add 1 tablespoon of oil. Heat it over high heat. Once it’s heated, add the onions. Spread them out and let them sit for 1 to 2 minutes or until nice and charred.
- Add the garlic, ginger, and white parts of the green onions. Saute for 30 seconds or until fragrant. Add the beef, carrot, and sauce. Toss together for 1 minute or until the sauce has thickened and everything is coated. Turn the heat off.
- Add the sesame oil and green onions. Give it a final mix. Serve with hot rice. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml