Crispy Beef and Onion Stir Fry (Printable version)
Tender crispy beef and caramelized onions in a 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 (for frying)
# 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 all pieces evenly. Let marinate for at least 10 minutes to tenderize and absorb flavors.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl until 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. Arrange marinated beef in a single layer without overcrowding. Sear for 2-3 minutes until crispy and deeply browned on edges. Transfer beef to a plate, leaving drippings in pan.
04 - Add remaining oil to the pan. Toss in sliced onion, garlic, and ginger. Stir-fry over high heat for 2-3 minutes until fragrant, onion begins to caramelize, and mixture releases aromatic oils.
05 - Return seared beef to the pan. Pour prepared sauce over ingredients. Toss vigorously for 1-2 minutes until sauce thickens and coats everything evenly. Ensure beef is heated through.
06 - Remove from heat immediately. Scatter sliced spring onions over the top for fresh contrast and color. Serve hot over steamed jasmine rice for best texture and flavor absorption.
# Expert tips:
01 -
- The beef gets impossibly crispy while staying tender inside a texture that makes restaurant versions seem disappointing
- Everything happens in one pan so cleanup is almost non existent which means you can actually relax after eating
02 -
- Dont overcrowd the pan when searing the beef or it will steam instead of getting crispy
- Have your sauce whisked and ready before you start cooking because everything moves fast once the heat is on
03 -
- A really hot wok or skillet is essential for that crispy exterior so dont be afraid to turn up the heat
- Slice the beef when its slightly frozen for easier cutting and more uniform pieces