Stir-Fried Beef with Onion

Onions are a great addition to a healthy stir-fry. Not only do they add plenty of flavor, but they do not contain any fat and are low in carbohydrates and calories.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. flank steak, cut against the grain into thin strips
  • 1½ Tbsp. light soy sauce
  • 2 Tbsp. Chinese rice wine, divided
  • 2 tsp. hoisin sauce
  • 2 tsp. cornstarch
  • 3 Tbsp. dark soy sauce
  • 1½ tsp. brown sugar
  • 3 Tbsp. peanut oil, divided
  • 1 tsp. minced garlic
  • 2 large onions, peeled and thinly sliced
  • ½ tsp. minced ginger
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Place beef in a bowl and add soy sauce, 1 tablespoon rice wine, hoisin sauce, and cornstarch. Marinate for 15 minutes.
  • In a small bowl, combine dark soy sauce, 1 tablespoon rice wine, and brown sugar. Set aside.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking, and add 1 tablespoon oil. When oil is hot, add garlic. Stir-fry for 10 seconds. Add onions and stir-fry for 3–4 minutes until they are softened. Remove onions and drain in a colander or on paper towels.
  • Heat 2 tablespoons oil in the wok or skillet. When oil is hot, add minced ginger. Stir-fry for about 10 seconds, then add beef. Let meat sear, then stir-fry, stirring and moving beef around the pan, until it is no longer pink and is nearly cooked through.
  • Pour dark soy sauce mixture into the wok or skillet and bring to a boil. Add onion back into the pan. Stir-fry for 1–2 minutes to heat everything through. Season with salt and black pepper. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. flank steak, cut against the grain into thin strips
  • 1½ Tbsp. light soy sauce
  • 2 Tbsp. Chinese rice wine, divided
  • 2 tsp. hoisin sauce
  • 2 tsp. cornstarch
  • 3 Tbsp. dark soy sauce
  • 1½ tsp. brown sugar
  • 3 Tbsp. peanut oil, divided
  • 1 tsp. minced garlic
  • 2 large onions, peeled and thinly sliced
  • ½ tsp. minced ginger
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • Place beef in a bowl and add soy sauce, 1 tablespoon rice wine, hoisin sauce, and cornstarch. Marinate for 15 minutes.
  • In a small bowl, combine dark soy sauce, 1 tablespoon rice wine, and brown sugar. Set aside.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking, and add 1 tablespoon oil. When oil is hot, add garlic. Stir-fry for 10 seconds. Add onions and stir-fry for 3–4 minutes until they are softened. Remove onions and drain in a colander or on paper towels.
  • Heat 2 tablespoons oil in the wok or skillet. When oil is hot, add minced ginger. Stir-fry for about 10 seconds, then add beef. Let meat sear, then stir-fry, stirring and moving beef around the pan, until it is no longer pink and is nearly cooked through.
  • Pour dark soy sauce mixture into the wok or skillet and bring to a boil. Add onion back into the pan. Stir-fry for 1–2 minutes to heat everything through. Season with salt and black pepper. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat20g
Saturated Fat6g
Cholesterol50mg
Sodium1140mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars5g
Protein31g