Crispy Beef and Onion (Printer-Friendly)
Tender beef with sweet onions in 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
# How-To Steps:
01 - Combine sliced beef, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat and let marinate for at least 10 minutes.
02 - Whisk together all sauce ingredients in a small bowl until well combined. Set aside for later use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Arrange marinated beef in a single layer and sear for 2-3 minutes until crispy and browned. Transfer beef to a plate and set aside.
04 - Add remaining oil to the pan. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant and onion is slightly caramelized.
05 - Return beef to the pan. Pour in prepared sauce and toss everything together for 1-2 minutes until heated through and evenly coated.
06 - Garnish with sliced spring onions. Serve immediately over steamed rice.
# Expert Advice:
01 -
- Its faster than delivery and tastes infinitely better
- The cornstarch coating technique creates that addictive crispy texture you usually only get from restaurants
02 -
- Crowding the pan will steam the beef instead of searing it, work in batches if necessary
- The pan must be properly hot before adding the beef or you wont get that coveted crispy exterior
03 -
- Pat the beef dry before marinating for better adhesion of the coating
- Let your wok or skillet get properly hot between additions for the best sear