I remember making this on a rainy evening when all grocery stores were closed and was amazed by how deeply flavorful it turned out. Now it is on our dinner table at least twice a month and everyone asks for seconds.
- Beef sirloin: sliced thin for quick cooking and that soft restaurant texture choose well-marbled pieces for best result
- Soy sauce: for seasoning and savory depth choose naturally brewed if possible
- Cornstarch: to tenderize and create a silky meat coating
- Vegetable oil: for high heat stir-frying pick one with a neutral taste
- Large onion: brings sweetness and a classic contrast to the beef use a fresh, crisp onion
- Garlic: brings an aromatic base use plump fresh cloves for full flavor
- Ginger: for zing and a clean bright note use a chunk that feels heavy
- Oyster sauce: for rich umami body and that signature dark gloss
- Sugar: to balance savoriness and round out the sauce
- Beef broth: for moisture and deeper savory layers
- Sesame oil: adds a nutty fragrant finish use toasted for extra aroma
- Green onions: for a burst of color and fresh bite choose bright, crisp stems
- Cooked rice: as a perfectly plain canvas ideally steamed and fluffy
Step-by-Step Instructions
- Marinate the Beef:
- Toss thinly sliced beef with soy sauce and cornstarch in a bowl using your hands to coat everything evenly then let it sit for fifteen minutes so the flavor and tenderness build
- Sear the Beef:
- Heat vegetable oil in a large skillet or wok over high heat until shimmering then add the marinated beef spreading in a single layer Stir-fry quickly so the beef browns but remains juicy turning often for three to four minutes then transfer to a plate
- Soften the Onion:
- In the same skillet add a bit more oil then throw in the sliced onion Stir-fry over high heat for about two minutes until it just begins to go transparent and smell sweet set onions aside if the pan is too crowded
- Build the Flavor:
- Return the beef and onion to the skillet lower the heat Toss in garlic and ginger and stir constantly for about one minute until fragrant but not burnt This is key for building base flavor
- Add Sauce and Simmer:
- Pour in oyster sauce soy sauce sugar and beef broth Stir well coating everything Let it bubble for two to three minutes The sauce will thicken and cling to the beef and onions
- Finish with Sesame Oil:
- Drizzle sesame oil over the dish in the last seconds of cooking and toss once more to capture all aroma and flavor
- Serve:
- Mound hot rice in bowls Then top with generous helpings of beef and onion Garnish with plenty of chopped green onion for color and freshness Serve immediately for best taste and texture
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