Ingredients:
1½ lbs (680 g) flank steak, thinly sliced against the grain
2 tablespoons cornstarch
2 tablespoons vegetable oil
2 large yellow onions, sliced into wedges
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
¼ cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1 tablespoon Shaoxing wine (or dry sherry)
½ cup beef broth
1 teaspoon sesame oil
2 green onions, sliced
1 tablespoon sesame seeds
Salt and black pepper to taste
Directions:
Place the sliced beef in a bowl and toss with cornstarch until evenly coated.
In a separate bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, Shaoxing wine, beef broth, and sesame oil.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
Add the beef in batches and sear for 1-2 minutes per side until browned. Remove and set aside.
Add the remaining oil to the wok.
Stir-fry the onions for 4-5 minutes until softened and lightly caramelized.
Add the garlic and ginger and cook for 30 seconds until fragrant.
Return the beef to the wok and toss with the onions.
Pour in the prepared sauce and stir well to coat everything evenly.
Cook for 2-3 minutes until the sauce thickens slightly and becomes glossy.
Taste and adjust seasoning with salt and pepper if needed.
Garnish with sliced green onions and sesame seeds.
Serve immediately over steamed jasmine rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 445 kcal | Servings: 4 servings