Crispy Beef and Onion Stir Fry (Printable)
Quick stir-fried flank steak with crispy edges and sweet caramelized onions in a savory soy-hoisin glaze.
# What You'll 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 & 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, for frying
# How To Make It:
01 - Combine the sliced beef with 2 tablespoons soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly to coat and marinate for at least 10 minutes.
02 - In a separate small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, hoisin sauce, brown sugar, and water. Set aside for later use.
03 - Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Add the marinated beef in a single layer and sear for 2 to 3 minutes until edges turn crispy and brown. Transfer the beef to a plate and set aside.
04 - Add the remaining 1 tablespoon vegetable oil to the skillet. Sauté the yellow onion, garlic, and ginger for 2 to 3 minutes, until fragrant and the onion has softened and caramelized.
05 - Return the cooked beef to the skillet. Pour in the prepared sauce and toss all ingredients together for 1 to 2 minutes over high heat, ensuring everything is evenly coated and heated through.
06 - Sprinkle sliced spring onions over the stir fry and serve immediately, ideally over steamed rice.
# Expert Suggestions:
01 -
- This meal delivers crispy, savory beef with sweet onions, all in under half an hour, like a little takeout triumph at home.
- It’s endlessly comforting–there’s a reason I never have leftovers when friends come over.
02 -
- If your beef is too crowded in the pan, it will steam instead of turning crispy—better to work in two batches if needed.
- I used to skip marinating when in a rush, but that little pause makes the steak incomparably tender and flavorful.
03 -
- Chilling your beef in the freezer for 20 minutes makes thin slicing so much easier.
- Wipe out moisture from the beef before coating it in cornstarch—you’ll get a crisper crust this way.