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Our family's trusty Beef and Onion Stir Fry has gotten us through many hectic evenings. You'll get why it's always in our meal lineup once you bite into those juicy beef strips mixed with sweet, browned onions swimming in that deep, tasty sauce.
Easy Wonder
What makes it work? That spot-on mix of tastes. The beef turns super soft from a fast soak while the sauce wraps everything up nicely. And guess what? It's ready faster than you could get food delivered.
Grab These Ingredients
- Flank Steak: A pound cut thinly across the grain.
- White Onion: A medium one sliced into even strips.
- Scallions: Four stems chopped into bits, green parts away from white.
- Garlic: Four cloves chopped tiny.
- Oil: A tablespoon with more on standby.
- For the Marinade: Oil, soy sauce, sesame oil, cornstarch, baking soda, and Shaoxing wine.
- For Your Sauce: Water, sugar, black pepper, cornstarch, dark soy sauce, oyster sauce, and Shaoxing wine.
Cooking Steps
- Prep Your Meat
- Blend marinade items, toss with beef slices, and let sit for 15 minutes.
- Whip Up Your Sauce
- Mix all sauce stuff in a bowl till it's smooth and put it aside.
- Sear The Beef
- Use a very hot pan, spread meat flat, cook quickly on both sides, then take it out.
- Create Flavor Base
- Cook the onions with white scallion parts and garlic till they're fragrant.
- Final Touch
- Put beef back in, add your sauce, mix till it's shiny, and toss in green scallion bits last.
- Dig In
- Enjoy it steaming hot with rice or noodles underneath.
Tips For Success
Cut beef opposite the grain for softness. Got thick sauce? Thin it with water drops. Want some kick? Throw in red pepper flakes. The rice really soaks up that yummy sauce.
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Ways To Serve
We usually go for jasmine rice but noodles work too. Cutting down on carbs? Try cauliflower rice instead. Some cooked bok choy makes a nice veggie side.
Storage Tips
You can keep extras in your fridge for up to three days. Heat it back up in a skillet with a tiny bit of water. Don't try freezing it though – the sauce gets funky after thawing.
Mix It Around
I often throw in some mushrooms or bell peppers. It's just as good with shrimp or chicken too. If you want it hot, mix in some chili sauce while you're cooking.
Common Questions
Can't get flank steak? Sirloin cuts work just fine. No Shaoxing around? Just use rice vinegar. Going gluten-free? Swap for tamari instead. Don't worry if you don't have a wok – a normal frying pan works great.
Total Comfort Food
This stir fry always gets happy faces at our table. It's fast enough for crazy weeknights but fancy enough for guests. Make it once and you'll see why I always count on it.
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Frequently Asked Questions
- → What’s the best beef cut to use?
Flank steak or skirt steak work great. Be sure to cut it against the grain to keep it tender.
- → What pairs well with this dish?
Enjoy it over jasmine rice, slippery noodles, or even some cauliflower rice. Want more veggies? Serve with sautéed greens on the side.
- → Can I skip the Shaoxing wine?
Sure thing! Rice vinegar is a solid swap. The taste will shift slightly, but it’ll still be really good.
- → Why put baking soda in the marinade?
It tenderizes the beef, keeping every bite soft and moist, even after a quick cook.
- → How do I stop the beef from getting tough?
Give the marinade enough time to work, slice the beef properly, and cook it quickly at high heat to avoid overcooking.
Conclusion
A savory, speedy stir fry combining golden onions and tender beef in a bold Asian sauce. A go-to dish for nights when time is tight but flavor can’t be sacrificed.