Description
A delicious and easy recipe for Chinese Beef and Onion Stir Fry, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 teaspoon ginger, minced
- 1/4 cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and cook for about 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, and stir-fry for about 3-4 minutes until they start to soften.
- Add the minced garlic and ginger to the skillet, and stir-fry for another 30 seconds until fragrant.
- Return the beef to the skillet, and pour in the beef broth and oyster sauce. Stir everything together and cook for an additional 2-3 minutes until the beef is cooked through and the sauce has thickened.
- Drizzle with sesame oil, and season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
- For added crunch, toss in some snap peas or broccoli florets during the stir-fry.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg