Beef W / Ginger & Onion Recipe
Make Beef W / Ginger & Onion Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Marinade
Aromatics & Vegetables
Sauce
Cooking Fats & Finishing
Method
Beef & Marinade
- 1
Slice and Marinate
Trim any excess fat from the steak, then slice it thinly across the grain into roughly 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon ground white pepper. Mix thoroughly so each piece is coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).
Aromatics & Vegetables
- 2
Prepare Aromatics
While the beef marinates, peel and julienne the ginger into matchstick pieces (about 2 tablespoons). Thinly slice the onion into half-moons to measure about 1 cup, mince the garlic (2 teaspoons), and cut the green onions into 2-inch lengths. If using fresh chili, slice thinly and set aside.
Sauce
- 3
Mix Sauce
In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon dark soy sauce (optional for color), 1 teaspoon rice vinegar, 1 teaspoon brown sugar, and 1/4 cup beef or chicken stock (or water). Stir until the sugar dissolves. In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 teaspoons cold water to make a slurry; set both aside.
Cooking & Finishing
- 4
Stir-Fry Beef (High Heat)
Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add half the marinated beef in a single layer (do not overcrowd) and sear for 30–45 seconds without moving, then stir-fry another 15–30 seconds until just browned but still tender. Remove to a plate. Repeat with remaining tablespoon oil and the rest of the beef. This quick searing locks in juices and prevents overcooking.
- 5
Aromatics
Reduce heat to medium-high. Add a small splash of oil if pan is dry. Add julienned ginger and sliced onion, and stir-fry 1–2 minutes until the onion begins to soften and the ginger becomes fragrant. Add the minced garlic and optional chili and stir for 15–30 seconds, taking care not to burn the garlic.
- 6
Combine & Sauce
Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the beef and vegetables and stir to combine. Bring to a simmer for 30–45 seconds so flavors marry. Stir the cornstarch slurry again then pour into the wok while stirring; cook 15–30 seconds until the sauce thickens to coat the beef lightly.
- 7
- 8
Serve
Transfer the beef with ginger and onion to a serving plate. Serve immediately over steamed rice or alongside stir-fried greens.
