Crispy Beef and Onion Stir Fry (Printable)
Tender crispy beef with caramelized onions in savory Chinese-style sauce ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 1 pound 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
# How-To Steps:
01 - Combine sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat each piece evenly. Allow to 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. Transfer beef to a clean plate and reserve.
04 - Add remaining oil to the same pan. Sauté onion slices, minced garlic, and grated ginger for 2-3 minutes over high heat, stirring frequently, until fragrant and onions begin to caramelize at edges.
05 - Return seared beef to the pan. Pour prepared sauce over the beef and vegetables. Toss everything together vigorously for 1-2 minutes until sauce thickens and coats all ingredients evenly.
06 - Remove from heat immediately. Scatter sliced spring onions over top as garnish. Serve hot over steamed jasmine rice or noodles for a complete meal.
# Expert Advice:
01 -
- The beef gets impossibly crispy while staying tender inside
- Everything cooks in one pan in under thirty minutes
02 -
- Crowding the pan makes beef steam instead of crisp, so cook in batches if necessary
- Let the wok get smoking hot before adding ingredients for that authentic restaurant-style sear
03 -
- Pat the beef dry before marinating for better crispiness
- Double the sauce recipe if you love extra sauce for your rice