Ingredients You’ll Need

Serves 4

For the Stir-Fry:

• 1 lb flank steak or sirloin , thinly sliced against the grain
• 2 tbsp vegetable oil (divided)
• 2 large onions , thinly sliced
• 2 cloves garlic , minced
• 1 tbsp fresh ginger , grated
• Optional Vegetables : 1 red bell pepper (sliced), 1 cup broccoli florets, or snap peas

For the Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce (optional, but adds depth of flavor)
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
• 1 tsp sesame oil
• 1 tsp sugar (optional, to balance flavors)

For Serving:

• Steamed white or brown rice
• Sesame seeds and green onions , for garnish

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Step-by-Step Instructions

Step 1: Prep the Ingredients

1. Thinly slice the beef against the grain for maximum tenderness.
2. Slice the onions and prep any additional vegetables.
3. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Set aside.

Step 2: Cook the Beef

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef slices in a single layer and sear for 1–2 minutes per side , until browned but not fully cooked through. Remove the beef and set aside.

Step 3: Sauté the Onions and Vegetables

1. In the same skillet, add the remaining 1 tbsp vegetable oil .
2. Add the onions and cook for 3–4 minutes , stirring occasionally, until they soften and caramelize slightly.
3. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
4. If using additional vegetables, add them now and cook for 2–3 minutes , until tender-crisp.

Step 4: Combine and Thicken the Sauce

1. Return the beef to the skillet with the onions and vegetables.
2. Pour the sauce mixture over the beef and vegetables, stirring to combine.
3. Add the cornstarch slurry and cook for 1–2 minutes , stirring constantly, until the sauce thickens and coats everything evenly.

Step 5: Serve

1. Serve hot over steamed rice or noodles.
2. Garnish with sesame seeds and chopped green onions for added flavor and presentation.