Description
Tender Chinese beef strips are quickly seared until beautifully browned, then tossed with sweet caramelized onions and a glossy garlic ginger sauce. The combination of soy, oyster, hoisin, sesame oil, and fresh aromatics creates a rich, savory flavor that pairs perfectly with steamed jasmine rice. This easy 30-minute dinner is ideal for busy weeknights or a flavorful homemade takeout-style meal.
Ingredients
- 400g beef steak, thinly sliced against the grain
- 1 large yellow onion, thinly sliced
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon rice vinegar
- 1/4 cup beef broth or water
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon white pepper
- 1 teaspoon sesame seeds
- 1 small red chili, thinly sliced
- 1 tablespoon crispy fried shallots
- Steamed jasmine rice, for serving
Instructions
- Place the thinly sliced beef in a bowl and toss with cornstarch, white pepper, and black pepper until lightly coated.
- In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, and beef broth until smooth.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the beef in a single layer and sear for 2–3 minutes, turning occasionally, until browned around the edges.
- Transfer the cooked beef to a plate and set aside.
- Add the remaining vegetable oil to the same wok.
- Add the sliced onion and stir-fry for 3–4 minutes until softened and lightly caramelized while retaining some crispness.
- Add the minced garlic and grated ginger and stir-fry for 30–45 seconds until fragrant.
- Return the beef to the wok and toss it together with the onions, garlic, and ginger.
- Pour in the prepared sauce and stir continuously for 1–2 minutes until thickened, glossy, and coating the beef and onions.
- Add the sliced green onions and cook for another 30 seconds.
- Remove from the heat and sprinkle with sesame seeds, sliced red chili, and crispy fried shallots.
- Serve immediately over hot steamed jasmine rice with plenty of the glossy sauce and caramelized onions.
Notes
- Serve the beef hot over steamed jasmine rice for a complete meal.
- Pair it with steamed broccoli, bok choy, snap peas, or stir-fried vegetables.
- Add extra sliced green onions and sesame seeds just before serving for freshness and crunch.
- For more heat, add additional red chili or a small amount of chili crisp.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat with a small splash of water or beef broth.
- Avoid overcooking during reheating, as the beef can become tough.
- The beef and sauce can be prepared ahead of time and reheated when ready to serve.
- For meal prep, store the beef separately from the rice and vegetables when possible.
- Freezing is possible for up to 2 months, although the onions may lose some of their original crisp texture.