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Oyster Sauce Beef & Onion Stir-Fry 🥩🧅
This quick and flavorful stir-fry features tender beef, caramelized onions, and a rich savory-sweet oyster sauce glaze. Perfect over steamed rice!
Ingredients:
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1 lb (450g) flank steak, skirt steak, or sirloin, thinly sliced against the grain
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1 large onion, sliced into half-moons
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3 cloves garlic, minced
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2 tbsp oyster sauce
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1 tbsp soy sauce
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1 tbsp dark soy sauce (for color, or substitute with regular soy sauce)
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1 tsp sugar
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½ tsp black pepper
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1 tbsp cornstarch (for velveting the beef)
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2 tbsp water or beef broth
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1 tbsp Shaoxing wine (or dry sherry, optional)
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2 tbsp vegetable oil (divided)
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1 tsp sesame oil (for finishing)
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Green onions, sliced (for garnish)
Instructions:
1. Marinate the Beef:
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In a bowl, combine sliced beef with 1 tbsp oyster sauce, 1 tsp soy sauce, sugar, black pepper, and cornstarch. Mix well and let sit for 15-20 minutes.
2. Stir-Fry:
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Heat a wok or large skillet over high heat. Add 1 tbsp oil, then sear the beef in batches until browned (~1-2 min per side). Remove and set aside.
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In the same pan, add remaining 1 tbsp oil and sauté onions until softened (~2-3 min).
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Add garlic and stir for 30 seconds until fragrant.
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Return beef to the pan. Pour in remaining oyster sauce, soy sauces, Shaoxing wine, and water. Toss everything together and cook for 1-2 minutes until glossy.
3. Finish & Serve:
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Drizzle with sesame oil, garnish with green onions, and serve hot over steamed rice or noodles.
Tips for Success:
✅ Velveting the beef (with cornstarch) keeps it tender.
✅ High heat & quick cooking prevent the beef from toughening.
✅ Don’t overcrowd the pan—sear beef in batches for best texture.
Variations:
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Add bell peppers, mushrooms, or snap peas for extra veggies.
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Spice it up with sliced chili peppers or a dash of chili oil.
Would you like a side dish pairing suggestion? 😋
