Crispy Beef and Onion Stir Fry (Printable)
Tender crispy beef and caramelized onions in a savory soy-hoisin glaze, ready in 30 minutes.
# What You Need:
→ Meats
01 - 1 pound 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 and 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 - In a mixing bowl, combine sliced beef with 2 tablespoons soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Toss thoroughly and marinate for at least 10 minutes.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and water in a small bowl. Set aside.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Distribute marinated beef in a single layer and sear for 2 to 3 minutes until crispy and browned. Transfer beef to a plate.
04 - Add remaining oil to the pan. Stir in yellow onion, garlic, and ginger, sautéing for 2 to 3 minutes until fragrant and onions are lightly caramelized.
05 - Return beef to the skillet. Add prepared sauce and stir to coat all ingredients evenly, cooking for 1 to 2 minutes until heated through.
06 - Garnish with sliced spring onions and serve promptly, ideally over steamed rice.
# Expert Suggestions:
01 -
- This recipe lets you channel a restaurant kitchen at home—there&aposs a secret crispiness you can never quite find in takeout.
- It comes together in a flash but tastes like you fussed for hours.
02 -
- Crowding the beef in the pan won&apost give you that coveted crisp—you need high heat and breathing room!
- Stirring the sauce before pouring it in prevents any clumps and keeps the glaze perfectly silky.
03 -
- Always pat the beef dry before marinating so the cornstarch coats evenly—too much moisture means no crisp.
- A wok gives best results, but a wide, heavy skillet works too as long as it&aposs hot enough.