A delicious and easy recipe for Tender and Juicy Beef and Onion Stir-Fry, perfect for a quick 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:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb beef tenderloin or sirloin, thinly sliced against the grain
½ tsp salt
¼ tsp sugar
⅛ tsp white pepper
¼ tsp baking soda
2 tbsp water
1 tbsp cornstarch
1 tbsp vegetable oil
1½ tbsp oyster sauce
1 tbsp water
1 tsp dark soy sauce
½ tbsp Chinese cooking wine (optional)
¼ tsp sugar
1 tsp cornstarch
1 large onion, sliced
3 cloves garlic, minced
2 slices fresh ginger
2–3 tbsp vegetable oil, for cooking
2 green onions, sliced (optional)
Black pepper, to taste
Instructions
Marinate the beef: Slice the beef thinly against the grain. In a bowl, combine the salt, sugar, white pepper, baking soda, and water. Add the beef and mix until the liquid is absorbed. Stir in the cornstarch, then add the vegetable oil and mix well. Let the beef marinate for 15 minutes.
Prepare the sauce: In a small bowl, combine the oyster sauce, water, dark soy sauce, cooking wine, sugar, and cornstarch. Stir until smooth and set aside.
Quickly sear the beef: Heat 1–2 tablespoons of oil in a wok or large skillet over high heat. Add the beef in a single layer, working in batches if necessary. Sear briefly, stirring after about 10–20 seconds, until the beef changes color and is lightly browned. Remove the beef from the pan and set aside.
Cook the onions: Add a little more oil to the same pan. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant. Add the sliced onion and cook for 2–3 minutes until slightly softened but still crisp.
Combine everything: Stir the prepared sauce again, then pour it into the pan. Let it bubble briefly until it begins to thicken. Return the beef to the pan and toss everything together for another 1–2 minutes, until the beef is cooked through and coated in sauce. Add black pepper and sliced green onions, if desired. Serve immediately with steamed rice.
Notes
Slice against the grain to shorten muscle fibers for easier chewing.
Don’t overcrowd the pan; cook in batches to prevent steaming.
Use high heat for quick cooking to preserve tenderness.
Use baking soda sparingly to avoid affecting flavor.