Description
Sizzling chinese beef and onion stir-fry delivers authentic wok-fired flavors straight from Beijing’s bustling streets. Quick and savory ingredients combine into a hearty meal that satisfies hunger with bold, umami-rich textures you’ll crave again and again.
Ingredients
Scale
Meat:
- 1 pound (450 grams) flank steak, thinly sliced against the grain
Vegetables:
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, sliced (optional)
- 3 green onions, chopped (for garnish)
Sauces and Seasonings:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- Salt and pepper to taste
Cooking Ingredient:
- 2 tablespoons vegetable oil
Serving:
- Cooked rice
Instructions
- Prepare a tangy marinade by blending soy sauce, oyster sauce, sugar, and cornstarch in a mixing bowl. Thoroughly coat sliced beef with the mixture and let it absorb flavors for 15-20 minutes.
- Fire up a large wok or skillet to high heat, adding a splash of vegetable oil. Spread marinated beef in a single layer, allowing each piece to caramelize for 2-3 minutes until golden brown. Transfer seared beef to a separate plate.
- In the same scorching pan, introduce another drizzle of oil. Toss in aromatic garlic, ginger, and sliced onions, stirring rapidly for 2 minutes until onions turn translucent and release their sweet fragrance. Optional: incorporate crisp bell peppers for additional texture.
- Reintroduce the seared beef into the vegetable medley, gently folding everything together. Allow the ingredients to mingle and reheat for an additional 2-3 minutes, ensuring even temperature distribution.
- Fine-tune the flavor profile with a pinch of salt and pepper. Sprinkle freshly chopped green onions across the top for a vibrant garnish.
- Serve this sizzling stir-fry atop fluffy steamed rice, creating a harmonious blend of savory beef and caramelized vegetables.
Notes
- Optimize meat tenderness by slicing beef against the grain, ensuring each bite remains succulent and easy to chew.
- Boost flavor depth by allowing marinade to penetrate meat for maximum 30 minutes, preventing protein from becoming mushy.
- Prevent overcrowding in the wok to achieve perfect caramelization, cooking beef in batches if necessary for crispy exterior.
- Customize heat levels by adjusting chili flakes or adding Sriracha sauce for spice lovers who want extra kick.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg