Ginger Onion Beef Recipe

Slice and prepare beef

Freeze the beef for 20–30 minutes to firm up for easier thin slicing. Slice across the grain into 1/8-inch (3 mm) strips. Place sliced beef in a bowl.

Add 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil and 1 tsp white pepper to the bowl with beef. Mix thoroughly, ensuring each strip is coated. Marinate for at least 15 minutes (up to 30 minutes).

Prepare aromatics

Peel and mince the ginger until you have about 2 tablespoons. Thinly slice the large onion into half-moons. Mince 3 cloves garlic and slice 3 scallions on the bias; keep whites and greens separate.

Make quick sauce

In a small bowl combine 1 tbs oyster sauce, 1 tsp dark soy (optional for color), 1 tsp light soy, 1 tsp brown sugar, 1 tbs beef or chicken stock (or water) and 1 tsp rice vinegar. Stir until sugar dissolves and set aside.

Heat wok or skillet

Place a wok or large heavy skillet over high heat. When hot, add 2 tbs vegetable oil and swirl to coat. The oil should shimmer but not smoke heavily.

Add the marinated beef in a single layer (work in batches if needed) and sear without moving for 20–30 seconds to develop color, then stir-fry for another 30–60 seconds until mostly cooked but still juicy. Remove beef to a plate and keep warm.

Return the wok to high heat and add a touch more oil if the pan is dry. Add the sliced onion and the white parts of the scallions. Stir-fry 1–2 minutes until the onion begins to soften and edges start to brown.

Push onions to the side of the wok, add the minced ginger and garlic to the hot center and stir-fry 20–30 seconds until aromatic (do not burn). Mix the aromatics with the onions.

Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the mixture and toss to combine. Stir-fry 30–60 seconds to coat the beef and heat through.

Make the cornstarch slurry by mixing 1 tsp cornstarch with 1 tsp cold water. Stir the slurry into the wok and cook 30 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with up to 1/4 tsp salt and 1/4 tsp pepper if needed.

Turn off the heat, stir in the green parts of the scallions and 1 tsp toasted sesame seeds if using. Transfer to a serving plate immediately to preserve texture.