Description
A quick and tasty recipe for Chinese Beef and Onion Stir-Fry, perfect for a 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, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 teaspoon ginger, minced
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions, chopped (for garnish)
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 and stir-fry for about 3-4 minutes until browned. Remove the beef from the pan and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, bell pepper, and minced garlic. Stir-fry for about 3-5 minutes until the vegetables are tender.
- Add the minced ginger, oyster sauce, rice vinegar, and sesame oil to the skillet. Stir to combine.
- Return the cooked beef to the skillet and toss everything together. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
- For a spicier dish, add sliced jalapeños or a dash of red pepper flakes during cooking.
- Substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg