A quick and delicious Chinese Beef and Onion Stir Fry recipe that is perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir Fry
Cuisine:Chinese
Diet:Low Calorie
Ingredients
Scale
1 pound flank steak, thinly sliced against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 large onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced (any color)
1 teaspoon ginger, minced
1/4 cup beef broth
1 tablespoon oyster sauce
1 tablespoon sesame oil
Salt and pepper to taste
Cooked rice or noodles, for serving
Instructions
In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, bell pepper, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the beef to the skillet and pour in the beef broth and oyster sauce. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly.
Drizzle with sesame oil and season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
For added crunch, toss in some snap peas or broccoli florets during the vegetable stir-fry step.
Substitute the flank steak with chicken or tofu for a different protein option.