Description
Savor sizzling Chinese beef and onion stir-fry, a quick symphony of tender beef and caramelized onions dancing in a savory sauce. Crisp vegetables and bold flavors create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) beef (thinly sliced)
Vegetables:
- 1 large onion (sliced)
- 2 cloves garlic (minced)
- 2 green onions (optional, for garnish)
Seasonings and Liquids:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons oil (for stir-frying)
Instructions
- Tenderize beef strips with a blend of soy sauce, oyster sauce, sugar, and cornstarch, allowing flavors to penetrate the meat for 15-20 minutes.
- Preheat a wok or large skillet over high heat, adding a thin layer of cooking oil to create a sizzling surface.
- Quickly sear beef strips in hot oil, ensuring each piece develops a rich, caramelized exterior without overcooking, then transfer to a clean plate.
- In the same pan, introduce sliced onions and minced garlic, stirring rapidly to release their aromatic essence and achieve a translucent, slightly golden appearance.
- Reintroduce the seared beef to the onion mixture, creating a harmonious blend of textures and flavors.
- Pour a small amount of water or additional sauce, gently coating the ingredients and allowing the liquid to reduce and thicken naturally.
- Simmer the mixture for 2-3 minutes, ensuring the beef reaches the desired level of doneness and the sauce develops a glossy, rich consistency.
- Sprinkle freshly chopped green onions across the top for a vibrant, fresh finish and serve immediately over steamed rice.
Notes
- Tenderize beef by cutting against the grain, ensuring each slice is thin and uniform for quick, even cooking.
- Use high heat during stir-frying to achieve that signature wok-seared flavor and prevent meat from becoming tough.
- Cornstarch in marinade helps seal moisture and creates a silky texture, preventing beef from drying out during cooking.
- For a low-carb version, replace sugar with a small amount of monk fruit sweetener and serve over cauliflower rice instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg