Crispy Beef and Onion Stir Fry (Printable)
Tender crispy beef with caramelized onions in savory sauce, ready in 30 minutes.
# 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. Let marinate for at least 10 minutes to tenderize and infuse flavor.
02 - Whisk together all sauce ingredients in a small bowl until the brown sugar dissolves completely. Set aside until ready to use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer without overcrowding. Sear for 2-3 minutes until crispy and well-browned. Remove beef from pan and set aside on a plate.
04 - Add remaining oil to the pan. Sauté onion, garlic, and ginger for 2-3 minutes over high heat, stirring frequently, until fragrant and the onion begins to caramelize.
05 - Return the seared beef to the pan. Pour the prepared sauce over the beef and vegetables. Toss everything together vigorously for 1-2 minutes until heated through and evenly coated.
06 - Transfer to a serving dish and garnish with sliced spring onions. Serve immediately over steamed jasmine rice or noodles.
# Expert Tips:
01 -
- Ready in thirty minutes but tastes like it came from a restaurant wok
- The crispy beef texture is absolutely addictive and worth every minute
- Uses pantry staples you probably already have in your kitchen
02 -
- Crowding the pan will steam your beef instead of crisping it, so work in batches if necessary
- High heat is non negotiable here, low heat will give you sad rubbery meat instead of that gorgeous sear
03 -
- Freeze the beef for twenty minutes before slicing to get those perfect thin strips
- Prep every single ingredient before you turn on the stove because this cooks fast