Description

A quick and flavorful Chinese-inspired dish, this Beef Onion Stir-fry brings together tender strips of marinated beef and caramelized onions in a savory sauce. Perfect for a weekday dinner, it pairs beautifully with steamed rice and is a delicious, fuss-free meal.

Ingredients

Units Scale

For the Beef & Marinade:

1 pound flank steak (thinly sliced against the grain)
1/4 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon neutral oil (such as vegetable or canola)
1 teaspoon oyster sauce
1 tablespoon water

For the Sauce:

1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons ketchup
2 teaspoons oyster sauce
1/4 teaspoon sugar
1/4 teaspoon sesame oil
1/4 cup water

For the Stir-fry:

2 tablespoons neutral oil, divided
10 ounces small onions (sliced into wedges; approximately 3 small onions)

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Instructions

Prepare the beef marinade:
In a medium bowl, combine the flank steak, baking soda, cornstarch, oil, oyster sauce, and water. Mix the ingredients together until the liquid is fully absorbed into the meat. Allow the beef to marinate for at least 15 minutes or up to 30 minutes for the best texture and flavor.
Make the sauce:
In a small bowl, whisk together the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and water. Set aside—you’ll add this flavorful sauce to the stir-fry later.
Cook the beef:
Heat a wok over high heat until it begins to smoke slightly. Add 1 tablespoon of oil to the wok, swirling to coat the bottom. Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 30 seconds to 1 minute, or until browned. Stir-fry for an additional 15–30 seconds, cooking the beef to about 75% doneness. Remove the beef from the wok and set aside.
Sear the onions:
Add the remaining 1 tablespoon of oil to the wok. Toss in the sliced onions and stir-fry them over high heat until they’re seared and slightly blistered, about 60–90 seconds. Remove the onions from the wok and set them aside with the beef.
Combine everything:
Pour the prepared sauce into the wok and bring it to a simmer. Let the sauce cook down slightly for about 15 seconds. Then, return the cooked beef and seared onions to the wok. Toss everything together for an additional 30 seconds to fully coat the ingredients in the sauce.
Serve:
Plate the stir-fry over steamed rice and enjoy immediately.

Notes

Flank steak tips: Slice the flank steak thinly against the grain for optimum tenderness.
Onion variations: While small onions work best, you can substitute with larger onions or even shallots if needed.
Add a kick: For some spice, toss in a teaspoon of chili garlic sauce or a few dried red chili flakes to the sauce mixture.
Preheat the wok properly: Always ensure your wok is heated until it’s smoking before adding oil. This prevents sticking and ensures optimal searing.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 410mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 26g
Cholesterol: 50mg