Beef & Onions Stir Fry

5 from 1 vote

Beef & Onions Stir Fry

Need a hearty weeknight dinner that doesn't keep you in the kitchen? This beef and onions stir fry is juicy, tender, and so well balanced with the crunchy onions!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 369kcal

Author: Mikha S.

Ingredients

Beef Marinade:

1/2 pound beef flank cut thinly against the grain
1 tablespoon cornstarch
1 teaspoon Shaoxing wine
½ tablespoon soy sauce

Sauce:

2 tablespoons ketchup
1/2 tablespoon oyster sauce
2 teaspoons soy sauce
1/4 teaspoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
¼ teaspoon beef bouillon
1/8 cup water
1/4 teaspoon white pepper

Vegetables:

1/2 onion chopped
3 garlic cloves minced
3 green onions cut in 2-inch slices

Instructions

In a mixing bowl, combine the beef marinade ingredients. Set aside to marinate for about 10 minutes.
Meanwhile, in a separate bowl, combine the sauce ingredients.
Heat a large pan on medium-high heat. Add about a tablespoon of oil then add in onions and cook until it’s slightly soft but still crunchy. Remove and set aside.
Add beef & cook until it’s about 80% done, then add in garlic. Cook for a few seconds, or until fragrant.
Pour in the sauce and simmer for about 20 seconds, or until it starts to bubble and slightly thicken.
Add in onions back in and cook until beef is cooked through. Turn off heat and finish with green onions on top.
Serve with hot steamy rice and enjoy!

Notes

Beef: If you can't find beef flank, top sirloin will do. Either way, it's important to cut the beef thinly and against the grain for super tender beef that cooks quickly. To make slicing super easy, cut your beef while it's still partially frozen. You'll get thin cuts of beef much easier compared to cutting it while it's fully defrosted.
Regular vs Dark Soy Sauce: Regular and light soy sauce is the most common and accessible at grocery stores. They add saltiness to the dish. Dark soy sauce, on the other hand, is used for the rich dark color it gives food. You can easily find it at local Asian markets. If you do omit it, just keep in mind that your sauce will come out lighter in color.

Nutrition