Chinese Beef and Onion Stir Fry

Stir-frying is a cornerstone of Chinese cuisine, known for its quick cooking time and ability to retain the vibrant flavors and textures of the ingredients. One classic dish that exemplifies these qualities is the Chinese Beef and Onion Stir Fry. This dish combines tender slices of beef with the aromatic sweetness of onions, all enveloped in a savory sauce that brings everything together. It’s a versatile recipe that’s perfect for a weeknight dinner but impressive enough to serve at a dinner party.

The beauty of stir-frying lies in its simplicity and speed. With just a few fresh ingredients and a hot pan, you can create a meal that’s both nutritious and satisfying. This dish features a harmonious blend of soy sauce, oyster sauce, and Shaoxing wine, which infuse the beef and vegetables with a rich, umami-packed flavor. The addition of ginger and garlic not only enhances the taste but also brings health benefits, as these ingredients are known for their anti-inflammatory and immune-boosting properties.

Moreover, this recipe is incredibly adaptable. Whether you’re looking to make it gluten-free, lower in sodium, or vegan, there are plenty of variations and substitutions to suit your dietary needs and preferences. In the following sections, we’ll explore the step-by-step process of making this delicious stir fry, along with tips on how to customize it.

INGREDIENTS:

For the Stir Fry:

300 grams sirloin steak (or rib eye, flank steak, or blade steak)

½ white onion (or yellow onion)

4-5 slices ginger

3 cloves garlic (minced or thinly sliced)

1 stalk green onion (cut into 2-inch pieces)

Marinade:

1 tablespoon soy sauce

½ tablespoon Shaoxing cooking wine

2 tablespoons water

1 teaspoon sesame oil

1 teaspoon cornstarch (to be added after marinating)

1 tablespoon oil (to be added after marinating)

Sauce:

1 tablespoon low-sodium soy sauce

1 tablespoon cornstarch

1 teaspoon sugar

1½ tablespoons oyster sauce

½ tablespoon hoisin sauce

1 teaspoon sesame oil

½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)

1 teaspoon dark soy sauce (for color, can be substituted with regular soy sauce)

½ cup water

DIRECTIONS:

Prepare the Vegetables: Peel and slice the onion into thin segments and set aside. Peel and thinly slice the garlic, or mince it if preferred. Slice the ginger into thin pieces. Cut the green onion into 2-inch segments, and for the thicker white part, slice it lengthwise.

Marinate the Beef

Slice the Beef: Thinly slice the beef against the grain. If desired, freeze the beef for 15 minutes before slicing to make it easier to handle.

Combine Marinade Ingredients: In a bowl, mix the soy sauce, Shaoxing wine, water, and sesame oil with the sliced beef. Let it marinate for 15 minutes.

Add Cornstarch and Oil: After marinating, mix in the cornstarch to create a coating that locks in moisture. Then, add the oil and mix well.

Prepare the Sauce

Mix Sauce Ingredients: In a small bowl, combine the soy sauce and cornstarch until smooth. Add the sugar, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine, dark soy sauce, and water. Mix well and set aside.

Stir Fry

Heat the Pan: Use a large frying pan or wok and heat it on high. Once hot, add oil.

Cook the Beef: Spread the marinated beef in the pan and sear until it’s about 90% cooked (2-4 minutes), then remove from the pan.

Cook the Aromatics: Add a bit more oil to the pan and sauté the ginger slices until slightly browned. Add the garlic and onions, stir-frying until they soften and brown …