Ingredients
Beef and Marinade
- 1 lb flank steak, thinly sliced
- 1 medium white onion, sliced and separated into layers
- 4 scallions, cut into 2-inch segments (whites and greens separated)
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil (or any neutral oil)
Beef Marinade
- 1 tablespoon soy sauce (or gluten-free tamari/coconut aminos)
- 1.5 tablespoons cornstarch
- 2 teaspoons Shaoxing wine (or dry sherry/gluten-free rice vinegar)
- 2 teaspoons sesame oil
- ½ teaspoon baking soda
- 1 tablespoon vegetable oil
Sauce
- 1 tablespoon Shaoxing wine (or rice vinegar)
- 1 tablespoon oyster sauce
- ½ tablespoon dark soy sauce (or substitute with regular soy sauce)
- 1 teaspoon cornstarch
- ¼ teaspoon black pepper
- 4 tablespoons cold water
- 1 teaspoon sugar
Instructions
- Marinate the Beef: In a medium bowl, combine soy sauce, cornstarch, Shaoxing wine, sesame oil, baking soda, and vegetable oil. Mix well, then add the thinly sliced beef, turning to coat each piece. Let it marinate at room temperature for 10–15 minutes to tenderize and flavor the beef.
- Prepare the Sauce: In a small bowl, whisk together the Shaoxing wine, oyster sauce, dark soy sauce, cornstarch, black pepper, cold water, and sugar until there are no lumps. Set this sauce aside to use later in the cooking process.
- Stir-Fry the Beef: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil. Once hot, spread the marinated beef in a single layer. Sear without stirring for 1–2 minutes until browned, then flip and cook the other side for another 1–2 minutes. Remove beef to a plate and set aside.
- Cook the Aromatics: If needed, add an extra splash of oil to the pan. Toss in the white parts of the scallions, sliced onion, and minced garlic. Stir-fry for about 2 minutes until the onions begin to soften and turn golden at the edges, releasing a sweet aroma.
- Combine and Finish: Return the cooked beef to the pan, pour in the prepared sauce, and toss everything to combine. Cook for 1–2 minutes or until the sauce thickens and coats the beef and onions. Add the green scallion tops for the last 30 seconds, stirring to mingle flavors.
- Serve: Transfer the stir fry to a platter or dish, and enjoy immediately—preferably over a bed of steamed rice, noodles, or your favorite low-carb substitute.
Notes
- Slice the beef very thinly against the grain for the most tender texture.
- For extra flavor, marinate the beef up to 30 minutes, though 10–15 minutes is sufficient.
- This dish is best enjoyed freshly cooked, but leftovers keep well in the fridge for up to 2 days.
- Feel free to swap out onions for red or yellow varieties depending on your preference.
- Add a handful of bell pepper strips or snap peas for more color and crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 325
- Sugar: 4g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 72mg
