Ingredients:
300 g sirloin steak (or rib eye, flank steak or blade steak)
½ white onion (or yellow onion)
4-5 slices ginger
3 cloves garlic (minced or sliced thinly)
1 stalk green onion (cut into 2 inch pieces)
Marinade
1 tablespoon soy sauce
½ tablespoon Shaoxing cooking wine
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon cornstarch (added after marinating)
1 tablespoon oil (added after marinating)
Sauce
1 tablespoon soy sauce (low sodium)
1 tablespoon corn starch
1 teaspoon sugar
1½ tablespoons oyster sauce
½ tablespoon hoisin sauce
1 teaspoon sesame oil
½ tablespoon Shaoxing cooking wine (or dry sherry/rice wine)
1 teaspoon dark soy sauce (for color, can sub with regular soy sauce)
½ cup water
Instructions:
Preparation
Peel and slice ½ white onion (or yellow onion), and separate the segments. Set it aside for later
Peel and thinly slice 3 cloves garlic. Alternatively, you can also mince it as well.
Slice 4-5 slices ginger and set it aside for later.
Cut off the root part of 1 stalk green onion and discard it. Then cut the green onion into 2-inch pieces. For the chonky white part, slice it in half lengthwise again. Set this aside for later.
Marinate Beef
Thinly slice the beef against the grain and put it in a bowl.
(Optional) To make it easier to slice, you can put it in the freezer for 15 minutes to firm it up slightly.
Add 1 tablespoon soy sauce, ½ tablespoon Shaoxing cooking wine, 2 tablespoons water, and 1 teaspoon sesame oil into the bowl with the sliced beef and marinate it for 15 minutes.
Do not add the cornstarch and oil yet.
Once you have finished marinating the meat, add in 1 teaspoon cornstarch and mix well. This will create a velvety layer that will seal in the beef’s moisture.
Once the cornstarch is mixed evenly with the beef, add 1 tablespoon oil to it and mix well again and set it aside.
Make the Stir Fry Sauce
In a small bowl, mix 1 tablespoon soy sauce and 1 tablespoon corn starch until there are not lumps.
Then add in 1 teaspoon sugar, 1½ tablespoons oyster sauce, ½ tablespoon hoisin sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing cooking wine, and 1 teaspoon dark soy sauce (or reg. soy sauce) and mix everything well.
Then mix in ½ cup water and set it aside for later.
Stir Fry
Use a large frying pan or a wok and set it on the stove on high heat.
Once the pan is very hot, add in the oil and sliced beef. Don’t be shy with the oil, it will help the beef not stick to the pan and sear it better. I use approximately 3-4 tablespoons of oil.
Spread the beef out throughout the surface of the hot pan to brown it to create an initial sear. Then stir fry the beef until it is about 90% cooked, approx. 2-4 minutes depending on how thinly you sliced it. Don’t worry it will cook the rest of the way in the sauce at the end. Remove it from the pan and set it aside for later.
Add a bit more oil into the pan, and the ginger slices. Toast the ginger for 1 minute until it is slightly brown.
Then add in the onion slices and ginger and stir fry it until it is soft and slightly brown. Approx. 2 minutes.
Push the onions, ginger and garlic to the side of the pan.
Mix the stir-fry sauce again (cornstarch will settle to the bottom), and pour the sauce into the hot pan. Keep stirring the sauce in the pan until the sauce has turned thick and it has turned from a milky color to a dark brown color.
Once the sauce is thick, mix the onions into the sauce, and add the beef back in as well. Add the green onions as well and stir fry everything for about 1 minute.
Plate and enjoy with steamed rice!