Description
This Beef Onion Stir-fry recipe features tender flank steak marinated with a blend of baking soda and sauces, quickly stir-fried with sweet, blistered onions in a savory, tangy sauce. Perfect for a flavorful and quick weeknight dinner, this dish combines a balance of umami-rich soy, oyster sauce, and a hint of ketchup, served hot over rice.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (vegetable or canola)
- 1 teaspoon oyster sauce
- 1 tablespoon water
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
Vegetables & Cooking Oil
- 2 tablespoons oil (divided)
- 10 ounces small onions, sliced into wedges (about 3 small onions)
Instructions
- Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with baking soda, cornstarch, 1 teaspoon of oil, 1 teaspoon of oyster sauce, and 1 tablespoon of water. Mix thoroughly until the liquid is absorbed and the beef is evenly coated. Set the mixture aside to marinate for at least 15 minutes or up to 30 minutes to tenderize the meat and enhance flavor.
- Prepare the sauce: While the beef marinates, whisk together the light soy sauce, dark soy sauce, ketchup, oyster sauce, sugar, sesame oil, and 1/4 cup water in a small bowl. Set this sauce mix aside for later use.
- Sear the beef: Heat a wok over high heat until it starts to smoke. Add 1 tablespoon of oil and spread the marinated beef in a single layer. Let the beef sear without moving it for 30 seconds to 1 minute until browned, then stir-fry for an additional 15 to 30 seconds until the beef is about 75% cooked. Remove the beef from the wok and set it aside.
- Cook the onions: Add the remaining 1 tablespoon of oil to the hot wok, then toss in the sliced onions. Stir-fry the onions for 60 to 90 seconds until they are seared and slightly blistered, which will bring out their natural sweetness and add texture. Remove the onions from the wok and set aside.
- Combine and finish: Pour the prepared sauce into the wok and bring it to a simmer for about 15 seconds to slightly thicken and heat through. Return the beef and onions to the wok and stir-fry everything together for another 30 seconds, ensuring the beef is fully cooked and coated in sauce. Serve the stir-fry hot over cooked rice.
Notes
- For best results, slice the flank steak thinly against the grain to ensure tenderness.
- Adjust the cooking times slightly based on your stove and wok to avoid overcooking the beef.
- Serve immediately for optimal flavor and texture.
- You can substitute small onions with shallots or pearl onions for a different flavor profile.
- This dish pairs well with steamed jasmine rice or brown rice for a healthier option.
