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
- 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
- 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.