Oyster Sauce Beef Onion Stir-Fry (Print version)

Tender sliced beef and sweet onions tossed in a glossy oyster sauce stir-fry with ginger and garlic.

# Ingredients:

For the beef

01 - 1 lb (450 g) flank steak or sirloin, sliced 1/4 inch thick against the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon Shaoxing wine or dry sherry
04 - 2 teaspoons cornstarch
05 - 1 teaspoon neutral oil
06 - 1/4 teaspoon white pepper

For the sauce

07 - 3 tablespoons oyster sauce
08 - 1 tablespoon soy sauce
09 - 1/4 cup (60 ml) low-sodium beef stock, chicken stock, or water
10 - 1 tablespoon Shaoxing wine or dry sherry
11 - 1 teaspoon sugar
12 - 1 teaspoon cornstarch
13 - 1 teaspoon toasted sesame oil

For the stir-fry

14 - 2 tablespoons neutral oil, divided
15 - 1 large yellow onion, cut into 1-inch wedges
16 - 3 cloves garlic, minced
17 - 1 tablespoon fresh ginger, minced
18 - 3 scallions, whites sliced and greens cut into 1-inch pieces
19 - Steamed rice, for serving

# Instructions:

01 - Toss the sliced beef with soy sauce, Shaoxing wine, cornstarch, neutral oil, and white pepper. Let it sit for 15 minutes while you prepare the sauce and onions.
02 - In a small bowl, stir together oyster sauce, soy sauce, stock, Shaoxing wine, sugar, cornstarch, and sesame oil until smooth. Set aside and stir again before adding it to the pan.
03 - Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering. Add the beef in one loose layer and sear for 1-2 minutes, tossing once, until browned in spots. Transfer to a plate.
04 - Add the remaining 1 tablespoon oil. Add onion wedges and stir-fry for 2-3 minutes until the edges are browned and the centers are starting to soften.
05 - Add garlic, ginger, and scallion whites. Stir-fry for 20-30 seconds until fragrant, keeping them moving so the garlic does not burn.
06 - Return the beef and any juices to the pan. Stir the sauce, pour it in, and toss for 45-60 seconds until glossy and lightly thickened. Fold in scallion greens and serve hot with rice.

# Good to know:

01 - Best served immediately while the sauce is glossy.
02 - Slice beef across the grain for the most tender texture.
03 - Cook in batches if your pan is not large enough for one loose layer.

Back