Oyster Sauce Beef and Onion Stir-Fry with Ginger (Print version)

A quick beef and onion stir-fry with fresh ginger, garlic, and a glossy oyster sauce that clings to every slice.

# Ingredients:

For the beef marinade

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

For the sauce

07 - 3 tablespoons oyster sauce
08 - 1 tablespoon low-sodium soy sauce
09 - 1/3 cup (80 ml) low-sodium beef broth or water
10 - 1 teaspoon brown sugar
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon cornstarch

For the stir-fry

13 - 2 tablespoons neutral oil, divided
14 - 1 large yellow onion, cut into thin wedges
15 - 1 tablespoon fresh ginger, finely minced or julienned
16 - 3 garlic cloves, minced
17 - 2 green onions, sliced
18 - Steamed rice, for serving, optional

# Instructions:

01 - Place the sliced beef in a bowl with soy sauce, Shaoxing wine, cornstarch, white pepper, and 1 teaspoon oil. Toss well and let stand for 10 minutes while you prepare the sauce and vegetables.
02 - In a small bowl, whisk oyster sauce, soy sauce, beef broth, brown sugar, sesame oil, and cornstarch until smooth. Set it near the stove.
03 - Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes, stirring once or twice, until browned on the outside. Transfer to a plate.
04 - Add the remaining 1 tablespoon oil to the pan. Add the onion wedges and stir-fry for about 3 minutes, until the edges soften and pick up a little color.
05 - Stir in the ginger and garlic. Cook for 30 seconds, stirring constantly, until fragrant.
06 - Return the beef and any juices to the pan. Stir the sauce once more, pour it in, and toss for 1-2 minutes until glossy and thick enough to coat the beef. Finish with green onions and serve hot with rice if using.

# Good to know:

01 - Slice beef across the grain for the most tender texture.
02 - Have every ingredient ready before heating the pan because the cooking is fast.
03 - Best served immediately while the sauce is glossy.

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