Crispy Beef and Onion Stir Fry (Print version)
Tender crispy beef with caramelized onions in savory Chinese-style sauce
# What you'll need:
→ Meats
01 - 1 lb flank steak, thinly sliced against the grain
→ Vegetables
02 - 1 large yellow onion, thinly sliced
03 - 2 spring onions, sliced for garnish
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Coating & Marinade
06 - 2 tablespoons cornstarch
07 - 2 tablespoons soy sauce
08 - 1 tablespoon Shaoxing wine or dry sherry
09 - 1 teaspoon sesame oil
10 - 1/4 teaspoon ground white pepper
→ Sauce
11 - 2 tablespoons soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 1 tablespoon brown sugar
15 - 2 tablespoons water
→ Oil
16 - 3 tablespoons vegetable oil
# How to make it:
01 - Combine the sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat each piece evenly. Allow to marinate for at least 10 minutes to tenderize and absorb flavors.
02 - Whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl until the sugar dissolves completely. Set aside for quick addition during cooking.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until smoking. Add the marinated beef in a single layer without overcrowding. Sear for 2-3 minutes until crispy and well-browned on edges. Transfer beef to a clean plate.
04 - Add the remaining tablespoon of oil to the hot pan. Toss in the onion, garlic, and ginger. Stir-fry for 2-3 minutes until fragrant and the onion edges begin to caramelize.
05 - Return the seared beef to the pan. Pour the prepared sauce over the beef and vegetables. Toss vigorously for 1-2 minutes until everything is heated through and evenly coated in the glossy sauce.
06 - Scatter the sliced spring onions over the top. Serve immediately while hot, ideally accompanied by steamed jasmine rice for a complete meal.
# Expert suggestions:
01 -
- The beef gets impossibly crispy while staying tender inside, almost like restaurant quality but without the heavy feeling afterward
- Everything happens in one pan and comes together in under 30 minutes, making it perfect for those nights when takeout feels like too much effort but you still want something special
02 -
- A properly heated wok is non-negotiable here; if your pan isn't hot enough, you'll end up steaming the beef instead of searing it
- Don't overcrowd the pan when cooking the beef, or it'll release moisture and never achieve that crispy texture we're after
03 -
- Partially freezing the beef for 20 minutes makes it infinitely easier to slice thin and even
- Pat the marinated beef dry with paper towels before searing for extra crisping action