Crispy Beef and Onion Stir Fry (Printable Version)
Tender crispy beef with sweet caramelized onions in a savory Chinese-style sauce
# Ingredient List:
→ Meats
01 - 1 lb flank steak, thinly sliced against the grain
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 2 spring onions, sliced for garnish
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Coating & Marinade
06 - 2 tablespoons cornstarch
07 - 2 tablespoons soy sauce
08 - 1 tablespoon Shaoxing wine or dry sherry
09 - 1 teaspoon sesame oil
10 - 1/4 teaspoon ground white pepper
→ Sauce
11 - 2 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon brown sugar
15 - 2 tablespoons water
→ Oil
16 - 3 tablespoons vegetable oil
# Directions:
01 - Combine sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat each piece. Let marinate for at least 10 minutes at room temperature.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl until sugar dissolves completely. Set aside for later use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until smoking. Arrange marinated beef in a single layer without overcrowding. Sear for 2-3 minutes until crispy and deeply browned on edges. Transfer beef to a plate and reserve.
04 - Add remaining oil to the pan. Sauté onion, garlic, and ginger over high heat for 2-3 minutes, stirring frequently, until fragrant and onions develop golden caramelization.
05 - Return seared beef to the pan. Pour prepared sauce over the mixture. Toss vigorously for 1-2 minutes until sauce thickens and coats everything evenly.
06 - Transfer stir fry to serving platter. Scatter sliced spring onions over top. Serve immediately while hot, accompanied by steamed jasmine rice.
# Expert Tips:
01 -
- The crispy beef texture creates restaurant quality results without any fancy equipment
- Everything comes together in under 30 minutes making it perfect for chaotic weeknights
02 -
- Do not overcrowd the pan when searing beef or it will steam instead of getting crispy
- Have your sauce prepped and ready before you start cooking because this moves fast
03 -
- Freeze the beef for 20 minutes before slicing to get perfectly thin strips
- Use a wok if you have one but any large skillet works beautifully