Beef and Onion Stir Fry

Ingredients

• 10 oz Beef Sirloin (thinly sliced against the grain)
• 1 Tbsp Soy Sauce (regular light soy sauce)
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 Tbsp Oyster Sauce (for umami richness)
• 1 tsp Sugar (balances saltiness)
• 1/4 tsp Baking Soda (tenderizes the beef)
• 1 tsp Cornstarch (helps thicken sauce)
• 2 Tbsp Vegetable Oil (for cooking; divided)
• 1 tsp Sesame Oil (adds nutty aroma; added after marinating)
• 4 stalks Green Onions (white and green parts separated, cut into 2‑inch sections)
• 4 cloves Garlic (crushed or minced)
• 1 Tbsp Rice Wine (Shaoxing) (adds fragrance)
• 2 Tbsp Water (for sauce consistency)
• 1/2 tsp Crushed Black Pepper (freshly ground)
• a pinch Salt (for seasoning onions)

Instructions

1. Prepare Green Onions

   Trim the green onions, cut each stalk in half lengthwise to separate the white and green parts. Slice the white parts into 2‑inch sections and slice the green parts into 2‑inch sections. Keep them in separate bowls.

   Time: PT4M

2. Prep Garlic and Regular Onion

   Peel 4 garlic cloves and crush them with the side of the knife, then mince. Peel one regular onion and cut it into large strips, then separate the layers for easier stir‑frying later.

   Time: PT3M

3. Slice Beef

   Slice the beef against the grain into thin, average‑thickness strips (about 1/4‑inch thick).

   Time: PT3M

4. Marinate Beef

   In a mixing bowl combine soy sauce, dark soy sauce, oyster sauce, sugar, baking soda, and cornstarch. Mix well, then add the sliced beef and toss to coat. Finally drizzle in vegetable oil and sesame oil and mix again.

   Time: PT3M

5. Stir‑Fry White Onion Parts

   Heat the wok over medium‑high heat, add 1 tsp vegetable oil. When shimmering, add the white onion sections. Stir‑fry quickly (about 2 minutes) until the raw bite softens, then season with a pinch of salt and a pinch of sugar.

   Time: PT2M

   Temperature: medium‑high

6. Remove Onions

   Transfer the partially cooked white onions to a plate and set aside.

   Time: PT30S

7. Pan‑Fry Beef

   Add another 1 tsp oil to the hot wok. Spread the marinated beef in a single layer and let it sit without stirring for about 1 minute until the bottom turns lightly brown.

   Time: PT1M

   Temperature: medium‑high

8. Stir Beef and Add Garlic

   Stir the beef to flip it, then add the minced garlic. Continue stir‑frying until the garlic is fragrant and the beef is about 70% cooked.

   Time: PT2M

   Temperature: medium‑high

9. Add Rice Wine

   Push the beef to the side of the wok, pour the rice wine onto the hot surface, let it sizzle for a few seconds to release aroma, then mix it into the beef.

   Time: PT30S

   Temperature: medium‑high

10. Add Sauces and Water

    Stir in the remaining dark soy sauce and oyster sauce, then add 2 Tbsp water. Mix well; the sauce will begin to thicken thanks to the cornstarch already on the beef.

    Time: PT1M

    Temperature: medium‑high

11. Finish with Pepper and Green Onions

    When the sauce reaches a glossy, slightly thick consistency, sprinkle crushed black pepper, then return the white onion pieces and the green onion sections to the wok. Toss everything together for another 30 seconds.

    Time: PT1M

    Temperature: medium‑high

12. Serve

    Transfer the beef and onion stir fry to a serving plate. Serve immediately over steamed rice or noodles.

    Time: PT30S

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

1g