A quick and delicious recipe for crispy beef and onion stir-fry, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb thinly sliced beef sirloin or flank steak
¼ cup cornstarch
½ tsp salt
¼ tsp black pepper
3 tbsp vegetable oil, for frying
¼ cup soy sauce
2 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp crushed red pepper flakes
½ cup beef broth
1 large yellow onion, sliced
4 cloves garlic, minced
1 tsp freshly grated ginger
2 green onions, sliced
1 tbsp sesame seeds, for garnish
Instructions
Pat the sliced beef dry. Toss it with salt and black pepper, then add the cornstarch and mix until every piece is lightly coated.
In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, rice vinegar, sesame oil, red pepper flakes, and beef broth.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer, working in batches if necessary. Cook for 2–3 minutes per side, until deeply browned and crispy. Transfer to a plate.
Leave about 1 tablespoon of oil in the skillet. Add the onion and stir-fry for 2–3 minutes, keeping it slightly crisp. Add the garlic and ginger and cook for another 30 seconds.
Pour the sauce into the skillet and bring it to a simmer. Cook for 2–3 minutes, until slightly thickened.
Return the crispy beef to the skillet and toss quickly to coat it in the sauce. Cook for about 1 minute so the beef stays crispy.
Remove from heat and sprinkle with sliced green onions and sesame seeds.
Serve immediately over steamed white rice or fried rice.
Notes
For extra heat, increase the amount of crushed red pepper flakes.
Make sure not to overcrowd the pan when crisping the beef to ensure even cooking.