Ingredients:
500 g beef sirloin or flank steak, thinly sliced against the grain
2 large onions, sliced into wedges
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon dark soy sauce (optional, for color)
1 teaspoon sugar
½ teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
2 green onions, sliced (for garnish)
Steamed rice, for serving
Directions:
In a small bowl, mix the cornstarch with water to create a slurry and set aside.
Heat vegetable oil in a wok or large skillet over high heat until hot.
Add the sliced beef and stir-fry quickly for 2–3 minutes until browned but still tender. Remove the beef from the pan and set aside.
In the same wok, add garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced onions and cook for 2–3 minutes until slightly softened but still crisp.
Return the beef to the wok and stir to combine with the onions.
Add oyster sauce, soy sauce, dark soy sauce, sugar, and black pepper. Stir well to coat the beef and onions evenly.
Pour in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy.
Drizzle sesame oil over the stir-fry and give it a final toss.
Garnish with sliced green onions and serve hot over steamed rice.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 390 kcal | Servings: 4 servings