Ingredients
Scale
- 1 lb flank steak or top sirloin / hanger steak / skirt steak
- 1 medium white onion, julienned and layers separated
- 4 scallions, cut into 2-inch pieces, separated into white and green parts
- 4 garlic cloves, minced
- 1 tablespoon vegetable oil or any neutral oil
- Beef Marinade:
- 1 tablespoon regular soy sauce or light soy sauce
- 1.5 tablespoon cornstarch or potato starch
- 2 teaspoon Shaoxing wine or rice vinegar
- 2 teaspoon sesame oil
- ½ teaspoon baking soda
- 1 tablespoon vegetable oil or any neutral oil
- Sauce:
- 1 tablespoon Shaoxing wine or rice vinegar
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- ½ tablespoon dark soy sauce or regular soy sauce
- 1 teaspoon cornstarch or potato starch
- ¼ teaspoon black pepper or white pepper
- ¼ cup cold water
- 1 teaspoon white granulated sugar or cane sugar
Instructions
- Slice flank steak against the grain at a 45-degree angle into ¼-inch thick pieces. Transfer to a medium bowl.
- Marinate the beef with the marinade ingredients for 15-20 minutes.
- In a small bowl, combine the sauce ingredients and set aside.
- Heat vegetable oil in a large pan on low heat. Sauté the white onions and scallion whites for 30 seconds. Remove and set aside.
- Increase to medium-high heat and fry marinated beef in a single layer, browning on both sides for 2-3 minutes per side.
- Reduce to medium heat. Add the sauce in a circular motion and stir-fry until sauce thickens, about 30-60 seconds.
- Add garlic, scallion greens, and the cooked onions. Toss everything together for another 30-60 seconds.
- Remove from heat and serve.
Notes
- Freeze beef for 45-60 minutes before slicing to make it easier.
- Use a sharp knife for thin slices.
- Cook onions first and set aside to avoid overcooking.
- Serve hot with steamed rice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg